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Classic Fish Pie




Source of Recipe


australian women's weekly


List of Ingredients




750g potatoes, peeled, chopped coarsely
30g butter
¼ cup (60ml) cream
750g smoked cod
2 1/3 cups (580ml) milk
1 bay leaf
½ teaspoon ground nutmeg
½ teaspoon black peppercorns
2 medium leeks (700g), green parts reserved, white parts sliced thinly
50g butter, extra
2 cloves garlic, crushed
2 tablespoons plain flour
pinch cayenne pepper
1 cup (120g) frozen peas
2 tablespoons finely chopped flat-leaf parsley
salt and freshly ground black pepper
1/3 cup (40g) coarsely grated tasty cheese

Recipe



Boil, steam or microwave potatoes until tender. Mash thoroughly with 30g butter and cream to combine; cover to keep warm.

Preheat oven to 180°C or 160°C for fan forced.

Meanwhile, combine cod, milk, bay leaf, nutmeg, peppercorns and green part of leeks in medium saucepan; bring to a boil. Reduce heat; simmer, covered 10 minutes or until fish is cooked through. Drain fish, reserving milk and fish separately; cool 5 minutes. Flake fish coarsely, discarding bones, skin and spices.

Melt butter in clean saucepan. Add sliced leek and garlic; cook, stirring 5 minutes or until leeks soften. Add flour, cook, stirring 1 minute. Gradually add reserved milk, stirring constantly, until sauce thickens and boils. Remove from heat.
Stir in cayenne pepper, peas, parsley and reserved fish. Season to taste.
Pour fish mixture into shallow 8-cup (2 litre) capacity oven proof dish. Top with mashed potato and cheese. Bake in preheated oven 30 minutes or until pie is golden brown and bubbling.