Smoked Fish Pie
Servings 6
Prep time
15 minsCook time
45 minsTotal time
1 hrIngredients
Method
- Preheat oven to 180°C. Grease a 33cm baking dish.
- Mix stock concentrate with hot water and set aside.
- In a large saucepan, heat butter over medium heat. Add leek, celery and Indian seasoning and cook, stirring regularly, for 2–3 minutes until vegetables start to soften.
- Stir in flour and cook for 1 minute or so before adding stock gradually, stirring well to prevent lumps forming. Add half the cream and season with pepper. Fold in lemon zest, juice and parsley.
- Pour mixture into prepared baking dish then scatter flaked fish over the top.
- Mix remaining cream into mashed potato then spread evenly on top of fish. Combine breadcrumbs, sesame seeds and cheese and sprinkle over top of pie.
- Bake in oven for 30 minutes, or until golden-brown and bubbling around the edges.
- Sprinkle with parsley and serve.
Simon says ...
Serve with your favourite steamed veges on the side.
To clean leeks, soak in cool, salted water. The salt helps break down the dirt particles and kill any bacteria that may remain between the leaves.
The pie mixture can be made in advance. When cooking from cold, bake for 10 minutes longer or until piping hot.
