Kids’ favourite fish pie
An easily scalable recipe that can be used for both schools and early learning services.
SERVES10
TIME TO MAKE1 - 2 hours
MEAL TYPEDinner
TIME TO MAKE1 - 2 hours
MEAL TYPEDinner
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Method
- Boil potatoes until soft, drain, and mash with milk and margarine.
- Lay fish pieces in a medium-sized ovenproof dish and place celery, carrot and onion over the top.
- Pour the milk over the fish, cover and bake at 180°C for 10-15minutes until the fish is cooked through; drain liquid off the fish into a saucepan.
- Mix the flour to a paste with a little extra reduced-fat milk; stir into the fish liquid. Bring slowly up to the boil, stirring well until thickened.
- Remove from the heat and stir in the cheese.
- Slice the hard-boiled eggs and lay across the drained fish. Pour sauce over and then top with mashed potato.
- Bake at 180°C for 15-20minutes or until the filling is hot and the potato topping is lightly browned. Serve with salad or extra steamed vegetables.
- 4 mediumpotatoes
- As neededreduced-fat milk
- 1 tbspmargarine
- 500 gboned fish fillets (e.g. gurnard, warehou)
- 1 stickcelery, finely sliced
- 1 smallcarrot, finely sliced
- 1onion, diced
- 1 1/2 cupsreduced-fat milk
- 3 tbspwholemeal flour
- 1/2 cupEdam cheese, grated
- 3eggs, hard boiled
Per serve
- Energy603kJ
- Total Fat3.5g
- Saturated Fat1.6g
- Total Carbohydrate16.9g
- Sugars4.0g
- Protein15.5g
- Dietary Fibre2.0g
- Sodium126mg
Method
- Boil potatoes until soft, drain, and mash with milk and margarine.
- Lay fish pieces in a medium-sized ovenproof dish and place celery, carrot and onion over the top.
- Pour the milk over the fish, cover and bake at 180°C for 10-15minutes until the fish is cooked through; drain liquid off the fish into a saucepan.
- Mix the flour to a paste with a little extra reduced-fat milk; stir into the fish liquid. Bring slowly up to the boil, stirring well until thickened.
- Remove from the heat and stir in the cheese.
- Slice the hard-boiled eggs and lay across the drained fish. Pour sauce over and then top with mashed potato.
- Bake at 180°C for 15-20minutes or until the filling is hot and the potato topping is lightly browned. Serve with salad or extra steamed vegetables.
Ingredients
- 4 mediumpotatoes
- As neededreduced-fat milk
- 1 tbspmargarine
- 500 gboned fish fillets (e.g. gurnard, warehou)
- 1 stickcelery, finely sliced
- 1 smallcarrot, finely sliced
- 1onion, diced
- 1 1/2 cupsreduced-fat milk
- 3 tbspwholemeal flour
- 1/2 cupEdam cheese, grated
- 3eggs, hard boiled
Ingredients
- 4 mediumpotatoes
- As neededreduced-fat milk
- 1 tbspmargarine
- 500 gboned fish fillets (e.g. gurnard, warehou)
- 1 stickcelery, finely sliced
- 1 smallcarrot, finely sliced
- 1onion, diced
- 1 1/2 cupsreduced-fat milk
- 3 tbspwholemeal flour
- 1/2 cupEdam cheese, grated
- 3eggs, hard boiled
Nutrition Facts
Per serve
- Energy603kJ
- Total Fat3.5g
- Saturated Fat1.6g
- Total Carbohydrate16.9g
- Sugars4.0g
- Protein15.5g
- Dietary Fibre2.0g
- Sodium126mg
Method
- Boil potatoes until soft, drain, and mash with milk and margarine.
- Lay fish pieces in a medium-sized ovenproof dish and place celery, carrot and onion over the top.
- Pour the milk over the fish, cover and bake at 180°C for 10-15minutes until the fish is cooked through; drain liquid off the fish into a saucepan.
- Mix the flour to a paste with a little extra reduced-fat milk; stir into the fish liquid. Bring slowly up to the boil, stirring well until thickened.
- Remove from the heat and stir in the cheese.
- Slice the hard-boiled eggs and lay across the drained fish. Pour sauce over and then top with mashed potato.
- Bake at 180°C for 15-20minutes or until the filling is hot and the potato topping is lightly browned. Serve with salad or extra steamed vegetables.
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