Dinner / Lunch

LANCEWOOD® FISH PIE

6

Serves / Makes

Cooking Time:

< 60 min

Cooking Style:

Oven

Ingredients


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

Variation:
Use 6 cans of drained tuna instead of hake fillets

Cheesy mashed potato topping:
3 medium potatoes, peeled & quartered
45 ml butter
160 – 180 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: 
Preheat the oven to 180°C. 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: 
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.

White Sauce

White Sauce

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Cheddar FSI

Cheddar FSI

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Sour Cream FSI

Sour Cream FSI

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Sour Cream

Sour Cream

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White Cheddar FSI

White Cheddar FSI

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White Cheddar

White Cheddar

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Cheddar

Cheddar

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