Creamy Fish and Mushroom Pie

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 200°C/400°F/Gas 6 and butter an ovenproof dish, scatter the mushrooms in the bottom, add the fish and season with salt and pepper, to taste; pour the boiling milk over the top, cover and cook in the oven for 20 minutes.
  • While the mushrooms and fish are cooking, cover the potatoes with cold water; add a good pinch of salt and boil for 20 minutes; drain and mash with the butter and milk, and season to taste.
  • Using a slotted spoon, transfer the fish and mushrooms to a 1.5 litre (11/2 quart American; 1.5 litre Canadian) baking dish. Pour the poaching liquid into a jug and set aside.
  • To make the sauce: Melt the butter in a saucepan, add the onion and celery and sauté until soft but not browned; stir in the flour, then remove the pan from the heat; slowly add the reserved liquid to the pan, stirring until it has been absorbed; then return the pan to the heat, stir and simmer to until the sauce thickens; add the lemon juice and parsley, season to taste, then add the sauce to the baking dish, using the sauce to cover the fish and the mushrooms.
  • Top with the mashed potato and place the baking dish in the oven for 30-40 minutes until the potatoes are golden brown.
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