Potato topped creamy fish pie
This comforting dish was made to warm the cockles of your heart on any chilly evening! With tender fish pieces, peas and soft-boiled eggs nestled in a creamy mustard-spiked sauce, there is nothing not to love about this delightful dish.
- 750g white fish fillets, cut into large chunks (we used monkfish)
- 3 cups + ½ cup milk
- ½ onion, diced
- 750g boiling potatoes, peeled and diced
- 30g + 100g butter
- ⅔ cup flour
- 1 Tbsp wholegrain mustard
- 1 ½ cups Pams Frozen Peas
- 120g fresh or defrosted spinach
- 3 soft boiled eggs, quartered
- Preheat your oven to 200 degrees celsius fan bake. In a saucepan, combine the fish chunks, milk and onion. Place over a medium to high heat, bring to a boil then reduce to a simmer and cook for 3-4 minutes or until the fish is just cooked. Strain the fish and onion, reserving the cooking liquid.
- Boil the diced potatoes in salted water until tender, then mash with 30g butter and ¼ cup milk. Set aside.
- Place a large frying pan over a medium heat, then add the butter and melt. Add the flour then whisk until a smooth paste forms. While stirring, slowly add the cooking liquid and cook for 2-3 minutes or until the sauce has thickened.
- Add the mustard, peas and spinach, then stir to combine. Gently fold the fish pieces through the sauce, then transfer to a baking dish.
- Cut the eggs into quarters, place on top of the pie filling, then gently spread the mashed potato over the surface. Use a fork to fluff the surface of the pie, then place into the oven and bake for 20-25 minutes or until golden in colour and the edges are bubbling. Leave to cool for 5 minutes, then serve and enjoy.
SKILL LEVEL: EASY/MEDIUM
TIP: If you’re a seafood lover, use a mixture of fish, prawns and mussels to celebrate our beautiful kaimoana! Simply add the prawns and/or mussels when there is two minutes of cooking time in step 1 remaining.