Fish Pie On The Rocks

I had a friend over for dinner a couple of weeks ago and I made fish pie. I thought I'd try something different and roast the potatoes rather than using mash. I have to say that although this is still tasty and different I definitely prefer mash. You could also add prawns to the pie, I didn't have any. I served it with a green salad and we had hot chocolate and macarons for pudding.

 

 

Fish Pie On The Rocks (adapted from Belleau Kitchen)

(Serves 4)

 

1kg baby new potatoes, cut into small cubes
cooking spray
2 sprigs rosemary
salt and pepper
2 packets fish pie mix
500ml milk
the milk from the fish made up to 1 pint with stock
2 tbsp flour

60g butter

1 tbsp Dijon mustard

handful of peas
2 tbsp chopped parsley
 

Pre-heat the oven to 180C.

Place the cubed potatoes onto a baking sheet, spray with cooking spray, and sprinkle over the rosemary, salt and pepper and roast for about 20 mins or until just beginning to colour.

Meanwhile, put the fish and milk into a microwave safe dish and cook in the microwave on high for 8 mins. Take out of the microwave and leave to cool. Once cool, remove the fish and flake it into large chunks. Use the milk to make up the stock for the white sauce.

Make the white sauce by melting the butter in a sauce pan.  Once melted, add the flour and stir with a wooden spoon until it is smooth. Place the pan back on a gentle heat and add a splash of the milk and stock mix, stirring all the time as it thickens. Continue to add the stock a little at a time and stir until the sauce thickens, there should be no lumps. Once all the stock is gone stir in the mustard and let the sauce bubble away on a very low heat for five mins or so.

Add the fish, peas and parsley to the white sauce, season and pour into a dish. Spread the roasted potatoes over the fish mixture and bake in the oven for about 15 mins or until the potatoes are golden.