When I first heard about fish pie, my immediate reaction was “what?”.
Try it, it’s pretty simple and quick and I’ll guarantee you’ll love it.
I suggest doing basmati and/or a green salad as accompaniment.
- 1 small onion
- 1 clove garlic
- ½ cup mushrooms
- ¼ green pepper
- ½ grated carrot
- 1 Tin Middlecut or plain Pilchards & a squeeze of lemon
- 1½ cups white sauce, with nutmeg & mustard
- 1T chutney
- ½ cup grated cheese
- ¾ cup breadcrumbs
T=Tablespoon as against t=teaspoon
Pre-heat oven to 180oC (degrees Celsius).
Lightly fry vegetables and put aside
Make white sauce (1½T butter or olive oil, 1½T flour, 1½ cups milk or use ½ fish liquid)
Let sauce cool slightly. Beat 2 eggs and add to sauce. Mash fish lightly, squeeze over juice and fold with rest of ingredients, including the breadcrumbs & cheese.
Pour into greased deep rectangular oven-proof dish. Sprinkle the grated cheese and some extra crumbs & sunflower seeds on top.
Place in the oven and bake for +- ½ hour @ 180oC (degrees Celsius).