Fish Pie

Prep

1. Prep the smoked fish and white fish fillet.

Method

1. Press the cloves and onion, add the milk, then heat through over medium-high heat.
2. Add the smoked fish and white fish fillet.
3. Cook the smoked fish and white fish fillet for 7 min, then remove to a medium baking dish.
4. Remove the onion and cloves from milk, then discard, then set the milk aside.
5. Preheat the oven at 180°C, then boil the water.
6. Melt the butter over medium-high heat, add the onion and garlic, cook through for 1 min, add the celery and carrot, then cook through for 5 min until softened.
7. Heat the pan over medium-low heat, then add the plain flour.
8. Add the milk, mix until thickened quickly until incorporated, then add the milk.
9. Heat the pan over medium heat, then mix for 3 min until thickened consistency of honey.
10. Remove from the heat, mix in the tarragon and parsley, then season with the salt and black pepper to taste.
11. Sprinkle over the frozen peas over flaked fish, pour over over the fish and peas, then mix gently to avoid mushing fish.
12. Spread evenly the top smooth, then arrange the egg.
13. Boil the water in a large pot, add the agria potato, then cook through for 15 min until softened.cooking guide ↓
14. Drain the agria potato, add the butter, milk, salt and black pepper, then mash until smooth creamy, adding more milk if needed.
15. Spread evenly immediately onto the pie.
16. Drizzle over the butter over the surface, then sprinkle over the parmesan.
17. Bake for 35 min until golden.
18. Let it rest for 5 min, garnish with the parsley if desired, then serve.

Cooking guides

Reference notes for the staples in this recipe — water ratios, timing, and how to tell they’re done.