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.
If you prefer a tomato-based version we have our Mediterranean fish pie or our collection of fish pie recipes?
Ingredients
Method
1.Preheat oven to 220°C (200°C fan-forced).
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.
4.Bake about 20 minutes or until browned.
