Fish & Mushroom Pie

A warm, comforting and creamy dish which is just perfect for cold weather days.

Nutrition Facts

Servings: 2

Amount Per Serving % Daily Value*

Calories 720 36%

Calories from Fat 222

Total Fat 24.7g 38%

Saturated Fat 10.9g 54%

Unsaturated Fat 11.1g

Trans Fat 0.4g

Total Carbohydrate 61.7g 20%

Dietary Fibre 6.7g 26%

Sugars 12.7g

Protein 41.6g 83%

Cholesterol 132.8mgs 44%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Ingredients

For the filling

For the sauce

For the topping

Instructions

Put the fish and mushrooms in a pan and season well with salt and pepper. Pour on the milk, bring to the boil and simmer gently for 10 minutes.
Strain the fish and mushrooms; keep the cooking liquid.
Prepare the topping: Boil the potatoes until they are tender then drain. Add in the butter, milk and nutmeg, season with salt and pepper, then mash until smooth.
Prepare the sauce: Melt the butter in a pan and sauté the onions for about 5 minutes. Turn off the heat, add in the flour and mix well.
Gradually add the reserved fish liquid to the pan with stirring.
Bring the sauce back to the boil. Once it boils, turn off the heat and stir in the parsley and lemon juice.
Put the fish and mushroom mixture into a casserole dish. Pour on the sauce and top off with the mashed potato. Bake at 200°C for 30 minutes.

Titli’s Tips

Any meaty fish will do for this pie. I like to use a mixture of salmon and haddock, but use whatever you prefer.

Serve with some steamed vegetables for a hearty meal.