Fish pie with mashed potato topping

Recipe~Finder

Cooking time: More than 1 hour

Healthy options: Healthy; Egg free; Nut free

Serves: 4

Type: Kids; Seafood; Comfort food; Family; Fish

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Kitchen friendly view

Ingredients

1 tablespoon extra virgin olive oil
1 onion, sliced
80g thickly sliced bacon, coarsely chopped
1 large leek, cleaned, cut into 2cm-thick slices
500g boneless thick white fish fillets, such as ling or blue eye, cut into bite-sized chunks
125g smoked salmon, cut into bite-sized pieces
1 punnet cherry tomatoes, halved

25g unsalted butter
25g plain flour
¾ cup (185ml) light stock, such as fish, veal or chicken
1/3 cup (80ml) sour cream
¼ cup chopped flat-leaf parsley

1 kg potatoes, peeled and cut into chunks
50g unsalted butter, plus extra shavings for the top
100ml milk

Preparation method

Combine oil, onion, bacon and leek in a pan and cook over moderate heat for 10 minutes or until golden, stirring frequently.

To make the veloute sauce, melt the butter in a pan, add the flour, and cook over moderately low heat for 3 minutes, stirring constantly. Remove from heat and add the stock. Bring slowly to a simmer and cook over low heat for 5 minutes,
stirring frequently, then stir in the sour cream. Simmer for 5 minutes. Season with salt, pepper and parsley.

Place the fish fillets and smoked salmon in a lightly oiled baking dish and season with salt and pepper. Add the tomatoes. Spoon the onion, bacon and leek mixture on top and cover with the veloute sauce.

Place a baking sheet in the oven and preheat the oven to 190°C (170°C fan).

Boil the potatoes in salted water until tender. Drain, mash with butter and milk, season and spread on top of dish.

Scatter extra butter shavings on top and bake for 40 minutes. Stand for 5 minutes before serving.

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