HFG fish pie
- 500g fish fillets (we used tarakihi)
- 1 small stalk celery, sliced thinly
- 1 small carrot, sliced thinly
- 1 onion, finely diced
- 1 ½ teaspoons salt-reduced chicken stock powder
- 1 ½ cups trim milk
- 3 tablespoons flour
- 1 teaspoon mustard powder
- ½ cup grated edam cheese
- 3 hard-boiled eggs
- Mashed potato topping
- 4 boiled medium-sized potatoes
- about ¼ cup hot trim milk
- 2 tablespoons reduced-fat cream cheese
- freshly ground black pepper
1 Lay fish fillets in a medium-sized ovenproof dish and place celery, carrot and onion on top.
2 Mix stock powder with milk and pour over fish. Cover with tinfoil and bake at 180°C for 10-15 minutes until fish is cooked through. Drain liquid off fish into a small saucepan.
3 Mix flour and mustard to a paste with a little extra trim milk. Whisk into fish liquid. Bring to the boil gradually, stirring well until thick. Remove from heat and stir in cheese.
4 Slice hard boiled eggs and lay across drained fish in an ovenproof dish. Pour sauce over to cover then top with mashed potato.
5 Bake at 180°C for 15-20 minutes or until filling is hot and potato topping is lightly browned.
Nutrition Info (per serve)
Total fat 11g
Saturated fat 5g
Dietary fibre 3g
Serve pie with a green salad or steamed vegetables.
For an easy fish pie, add canned salmon or tuna to a white/cheese sauce; add cooked vegetables of your choice, eg. onion, capsicum, carrot, celery, courgettes and top with mashed potato.
For a no-cook fish pie, add a can of salmon or tuna to a commercial white sauce, add frozen or canned vegetables and top with instant mashed potato. A great one for camping!
When choosing fish, choose species that are not threatened. See Best Fish Guide to find out more. Good choices include john dory, blue cod, tarakihi, warehou, kingfish and moki.
For mashed potatoes, choose a floury-textured potato such as agria, ilam hardy, red rascal or desiree. The result will be light and fluffy.
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