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Fish Pie

By admin
17 February 2014

Serves 4 – 6


¦ 6 large potatoes, peeled and quartered

¦ 100g butter

¦ 1kg white fish of your choice

¦ 2 cups (500ml) milk

¦ 3 bay leaves

¦ ½ cup peas, fresh or frozen

¦ 30g cake flour

¦ 100g grated Cheddar cheese


For the mash, boil the potatoes in salted water until soft,

then mash with 50g of the butter. Cook the fish in the

milk and bay leaves until cooked through. Strain. Discard

the bay leaves, but keep the infused milk and the fish in

separate containers. Over low heat, melt the remaining

butter, combine it with the flour, and then gradually add

the fish-infused milk. Whisk well to get rid of any lumps.

Take off the heat and add 80g of the cheese and the peas.

If it is too thick, you can add a little extra milk. Flake the

cooked fish into the pea-and-cheese sauce, and pour into

an ovenproof dish. Top with mashed potato and sprinkle

the remaining Cheddar cheese on top. Bake until golden

brown – about 30 minutes.