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Fish Pie

Servings 2

Ingredients

  • 300 g Fish pie mix (salmon, haddock & smoked pollock)
  • 500 g Potatoes (maris piper)
  • 25 g Butter (lactose free)
  • 25 g Gluten free plain flour
  • 400 ml Lactose free milk
  • 15 g Curly leaf parsley (finely chopped)
  • 2 Eggs
  • 1 Juice of a lemon
  • Green beans to serve

Instructions

  • Peel and chop your potatoes into small chunks and place in a pan of boiling water for 15-20 minutes (or until soft). 
  • While the potatoes are cooking, boil 2 eggs until they are hard boiled (6 - 8 minutes). Leave to cool. 
  • In a separate saucepan, add flour, butter and milk to make a white sauce. Simmer on a low heat, stirring continuously.
  • Once the sauce has thickened, add the finely chopped parsley and lemon juice. Season well with salt and pepper.
  • In a separate frying pan, add a little oil and fry the fish for a few minutes. Add the white sauce and the boiled eggs (cut into quarters). 
  • Mash the potatoes by adding a splash of milk and a knob of butter until soft and creamy. 
  • In a large ovenproof dish, pour the fish mixture and top with creamy mashed potato. Cook at gas mark 6 / 200 degrees for 20-25 minutes. Serve with green beans. 

Notes

To make this for 4 people, you would just need to increase the amount of potato, add a couple of additional fillets of fish and an extra boiled egg.