Fish and potato pie

Name: Fish and potato pie
Cook time: 1 h
Yield: 6
Cuisine: British
Ingredients: 120g butter; 2 large brown onions, chopped; 3 garlic cloves, sliced; 2 bay leaves; Sea salt; Freshly ground white pepper; 3 tbsp seeded mustard; 120g plain flour; 750ml milk; 1 cup chopped parsley; 150g baby spinach; 800g blue-eye, diced; 15-20 medium kipfler potatoes, scrubbed and boiled in their skins; Extra butter

Jeremy and Jane Strode

October 18, 2011

Time:30 mins - 1 hourServes:6

This pie is a meal on its own. Tinned tuna is a fine substitute for the blue-eye.

Ingredients

120g butter
2 large brown onions, chopped
3 garlic cloves, sliced
2 bay leaves
Sea salt
Freshly ground white pepper
3 tbsp seeded mustard
120g plain flour
750ml milk
1 cup chopped parsley
150g baby spinach
800g blue-eye, diced
15-20 medium kipfler potatoes, scrubbed and boiled in their skins
Extra butter

Method

Preheat oven to 180C.
Melt butter in saucepan, add onion, garlic and bay leaves. Season, then cook until soft, about 10 minutes.
Add mustard and flour, cook 5 minutes, stirring regularly. Add milk gradually, stirring continuously to prevent lumps forming. Bring to boil, simmer 5 minutes.
Discard bay leaves. Add parsley. Stir in spinach until it just wilts. Gently stir through fish and spoon into a 2.5-litre baking dish.
Slice potato into 5mm slices, layer over filling. Dot with a few small knobs of butter.
Bake 30-40 minutes or until potatoes are golden and filling is bubbling.