Fish pie
A classic and very adaptable recipe. Use any vegetables you have available, it’ll be great.
SERVES6
TIME TO MAKE1 - 2 hours
MEAL TYPEDinner
TIME TO MAKE1 - 2 hours
MEAL TYPEDinner
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Method
- Pre-heat oven to 180°C.
- Place potatoes in a large pot and cover with water.
- Bring to the boil and cook until a fork can be inserted easily.
- Drain and mash with the first measure of milk.
- Heat the oil in a large pot and add the mixed vegetables, cook until soft but not brown.
- Add water and second measure of milk and bring to a simmer.
- Wet the cornflour with a little water and gradually add to the pot, stirring constantly until thick.
- Remove from the heat.
- Mix through the parsley and lemon juice.
- Pour into an oven-proof dish.
- Place the fish on top of the mixture.
- Spread the mashed potato on top.
- Sprinkle grated cheese over. Bake for approximately 30 minutes or until hot through.
Tips
- Any canned or cooked fish will work in this recipe, just use what you have available or what you like best.
- If fresh parsley isn’t available, use 2 Tbsp dry parsley instead.
- 6 mediumpotatoes, peeled and diced
- 3 tbspmilk
- 1 tbspoil
- 6 cupsmixed vegetables (fresh or frozen), chopped
- 2 cupswater
- 1 cupmilk
- 4 tbspcornflour
- ½ cupchopped parsley
- 2 tbsplemon juice
- 2x 450g cansfish, drained
- ½ cupgrated cheese
Per serve
- Energy1760kJ
- Total Fat8.4g
- Saturated Fat3.3g
- Total Carbohydrate55.4g
- Sugars10.1g
- Dietary Fibre10.7g
- Protein39.3g
- Sodium438mg
Method
- Pre-heat oven to 180°C.
- Place potatoes in a large pot and cover with water.
- Bring to the boil and cook until a fork can be inserted easily.
- Drain and mash with the first measure of milk.
- Heat the oil in a large pot and add the mixed vegetables, cook until soft but not brown.
- Add water and second measure of milk and bring to a simmer.
- Wet the cornflour with a little water and gradually add to the pot, stirring constantly until thick.
- Remove from the heat.
- Mix through the parsley and lemon juice.
- Pour into an oven-proof dish.
- Place the fish on top of the mixture.
- Spread the mashed potato on top.
- Sprinkle grated cheese over. Bake for approximately 30 minutes or until hot through.
Tips
- Any canned or cooked fish will work in this recipe, just use what you have available or what you like best.
- If fresh parsley isn’t available, use 2 Tbsp dry parsley instead.
Ingredients
- 6 mediumpotatoes, peeled and diced
- 3 tbspmilk
- 1 tbspoil
- 6 cupsmixed vegetables (fresh or frozen), chopped
- 2 cupswater
- 1 cupmilk
- 4 tbspcornflour
- ½ cupchopped parsley
- 2 tbsplemon juice
- 2x 450g cansfish, drained
- ½ cupgrated cheese
Ingredients
- 6 mediumpotatoes, peeled and diced
- 3 tbspmilk
- 1 tbspoil
- 6 cupsmixed vegetables (fresh or frozen), chopped
- 2 cupswater
- 1 cupmilk
- 4 tbspcornflour
- ½ cupchopped parsley
- 2 tbsplemon juice
- 2x 450g cansfish, drained
- ½ cupgrated cheese
Nutrition Facts
Per serve
- Energy1760kJ
- Total Fat8.4g
- Saturated Fat3.3g
- Total Carbohydrate55.4g
- Sugars10.1g
- Dietary Fibre10.7g
- Protein39.3g
- Sodium438mg
Method
- Pre-heat oven to 180°C.
- Place potatoes in a large pot and cover with water.
- Bring to the boil and cook until a fork can be inserted easily.
- Drain and mash with the first measure of milk.
- Heat the oil in a large pot and add the mixed vegetables, cook until soft but not brown.
- Add water and second measure of milk and bring to a simmer.
- Wet the cornflour with a little water and gradually add to the pot, stirring constantly until thick.
- Remove from the heat.
- Mix through the parsley and lemon juice.
- Pour into an oven-proof dish.
- Place the fish on top of the mixture.
- Spread the mashed potato on top.
- Sprinkle grated cheese over. Bake for approximately 30 minutes or until hot through.
Tips
- Any canned or cooked fish will work in this recipe, just use what you have available or what you like best.
- If fresh parsley isn’t available, use 2 Tbsp dry parsley instead.
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