Classic Fish Pie with Vegetable Mash Topping

Sealord SUGGESTS

Photo by Kieran Scott

31/5/2011

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Serves 6

You can't go past a wholesome fish pie on a cooler evening, mash your favourite vegetables on top for a twist on the norm Recipe by Annabelle White

350 g	Sealord Simply Natural Orange Roughy Fillets, or 425g Sealord Simply Natural Hoki, defrosted and cut into 3cm cubes
1 Ltr	Stock, vegetable or fish
750 g	Potatoes, diced
2 cloves	Garlic, peeled
4 tbsp	Butter
2 cups	Mixed vegetables, of your choice, chopped (1cm) - you can use frozen
⅓ cup	Flour
¼ cup	Cream
¼ cup	Fresh parsley
1 to taste	Salt & freshly ground pepper

Preheat the oven to 180°C.
In a large pot add stock, potatoes and garlic. Cook till potatoes are soft, drain and reserve cooking liquid.
Mash the potatoes and garlic; add 2 tablespoons butter and ½ cup of retained stock. Mix till smooth. Whip with a fork.
Heat the remaining butter in another saucepan and add vegetables. Cook for 3-5 mins for fresh or 1 minute for frozen. Add flour, keep stirring for 1 minute. Add cream and remaining stock and cook for another 2 minutes, stirring until thickened.
Season to taste, add parsley and stir in fish gently.
Spoon into a deep pie dish and top with mash and bake for 20 minutes.

• Agria potatoes are great for mash – but you can use whatever you have on hand.

• To defrost Simply Natural fillets place in a sink of cold water for 10-15 minutes.

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