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Fresh Living Network
Fish pie

Fish pie

Add the vegetables from the poaching liquid to the fish pie if desired. Alternatively, steamed spinach or mushrooms make an exquisite addition to this comforting meal. To lower the fat content, use low fat evaporated milk rather than cream.
4
RECIPE TYPE:Mains
 
Method

For the fish:

  • Place the fish, carrot, celery, milk, peppercorns, onion, bay leaf and nutmeg in a saucepan
  • Place the saucepan over a low heat and let the milk heat up gently. As soon as it starts to simmer, turn off the heat and cover the pan. Allow the fish to cool down in the liquid (prepare your sauce or potatoes in the meantime).
  • Sieve the poaching liquid and reserve
  • Peel off any skin from the fish and discard. Gently feel the flesh between your fingers for bones. Flake the fish into a bowl.


For the mash:

  • Boil the potatoes in salted water for about 10 minutes
  • Drain and mash with the butter, cream and a pinch of salt
  • Set aside


For the sauce:

  • Melt the butter in a saucepan. Add the flour and cook for 3 minutes, gradually adding the cream.
  • Add the poaching liquid, the mustard, white pepper to taste and herbs. Cook for 5 minutes over a low heat until it starts to thicken.


To assemble:

  • Pre-heat the oven to 180°C
  • Place the fish and sauce in an ovenproof dish. Add the sliced eggs and spoon over the mashed potato. Sprinkle with the grated cheese.
  • Bake for 20 – 25 minutes or until golden brown and the fishy sauce starts bubbling up the sides of the mash
  • Serve warm with buttered minted peas and crusty bread to mop up the sauce
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Read our recipe disclaimer here

EXCLUSIONS

Dairy free Dairy free Dairy free

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