Creamy fish pie with flaky chunks of white fish in a mustardy cream sauce, given extra depth by the fish stock, makes a fabulous weekend lunch dish.
Whilst the fish pie may not be your first thought when you think of a warming and comforting pie, once you’ve tried this creamy and hearty pastry wrapped dish you will be sure to add it to your regular rotation. A rich and mustardy sauce that’s packed with vegies and a delicate fish flavour is a fabulous way to get more fish into your menu.
2.Melt butter with oil in large saucepan; cook onion, carrot and celery, stirring, until carrot softens. Stir in flour; cook, stirring, 2 minutes. Add stock and fish; cook, stirring, until fish is cooked through and mixture boils and thickens. Remove from heat; stir in cream, mustard, peas and cheese.
3.Spoon mixture into a shallow small 1.5 litre (6-cup) baking dish; top with pastry. Brush top with egg.