Lancewood
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Lancewood Fish Pie
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Lancewood Fish Pie

Ingredients

Filling:

30 ml butter
45 ml oil
1 large onion(s) , chopped
1 green pepper(s) , chopped
1 garlic clove(s) , crushed
250 g mushrooms , chopped
60 ml flour
250 ml LANCEWOOD Sauce Delight™ White Sauce
250 ml LANCEWOOD® White Cheddar , grated
125 ml frozen peas
30 ml fresh parsley  or dill, chopped
125 ml LANCEWOOD® Sour Cream
1 lemon , juice of half the lemon
salt & freshly ground black pepper  to taste
900 g skinless boneless hake fillets , cooked, well drained & roughly flaked

Cheesy mashed potato topping:

3 medium potato(es) , peeled & quartered
45 ml butter
160 ml milk
160 ml LANCEWOOD® Cheddar  or White Cheddar, grated & extra on top
salt  to taste

Method

Filling: 
Heat the butter and oil together in a large heavy bottomed saucepan. Fry the onion, green pepper and garlic together until the onions are soft.

Add the mushrooms and fry until golden and all the liquid has evaporated. Add the flour and mix through.

Add the white sauce, cheese, peas, herbs and sour cream and mix well. Add lemon juice and seasoning to taste.

Gently mix in the fish and set aside.

Cheesy mashed potato topping: 
Cook the potatoes in salted boiling water. Once cooked, add the butter and milk and mash until smooth.

Mix the cheese in and season to taste.

To assemble: 
Preheat the oven to 180°C.

Spoon the fish mixture into a deep greased ovenproof dish and spread out evenly.

Spoon the mashed potato on top and spread out evenly. Do not fill the dish higher than 2 cm from the rim as the mixture tends to bubble and may cause unnecessary spills.

Sprinkle the extra Cheddar on top. Bake for 35 – 40 minutes until golden.

Serve with steamed vegetables or salad.

HINTS & TIPS: 
Use 6 cans of drained tuna instead of the hake fillets.

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