Fish Pie
PREP 20 MIN•COOK 55 MIN
Fish doesn't always have to be seared, battered or crumbed. Dan's potato-topped fish pie is top-tier comfort food and a great way to get more fish into a picky eater's diet.
EF
GF
NS
NF
Number of servings
2
1⁄2 spray olive oil
250g potatoes diced
1 1⁄2 carrots (medium) diced
salt & pepper, to taste
1 tbs milk, reduced fat (or dairy-free alternative)
200g seafood marinara mix
Cheese Sauce
1 1⁄2 tsp olive oil
1⁄2 onion diced
1⁄8 cup (17 1⁄2g) plain flour (or gluten-free if required)
1 cup (250ml) milk, reduced fat (or dairy-free alternative)
1⁄2 tsp Dijon mustard
1⁄2 dried bay leaf
1⁄3 cup (45g) cheddar cheese grated
1 sprig of parsley roughly chopped, plus extra leaves to serve
Preheat oven to 175°C/fan 155°C/gas 3 and spray a rectangular (approx 19 x 23cm) oven-proof dish with oil.
Place potatoes and carrots into a large pot and cover with cold water. Season with salt, bring to the boil, and cook for 10-15 minutes or until soft. Drain, mash together with milk and adjust seasoning.
Heat oil and onion in a medium sized saucepan and sauté for 5-6 minutes.
Add flour and stir through to combine. Whisk in milk, stirring continually over low heat until smooth. Add mustard and bay leaf and stir until thickened.
Remove from heat, stir through cheese and parsley to combine and adjust seasoning.
Distribute seafood evenly into prepared dish.
Pour over cheese sauce and top with mashed vegetables.
Bake for 40 minutes or until golden on top.
Scatter over a few parsley leaves to serve.
Energy (kJ)
1854 kJ / 444 cals
Protein
36.7 g
Fat
16.2 g
Sat. Fat
7.3 g
Carbs
33.3 g
Sugar
11.2 g
Fiber
4.1 g
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