How To Make Fish pie with shoestring potato topping
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Serves:
Ingredients
- 500g white fish fillets
- 200g peeled and diced potatoes
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 200g frozen peas
- 200ml milk
- 200ml fish or vegetable stock
- 2 tbsp butter
- 2 tbsp all-purpose flour
- Salt and pepper, to taste
- 200g shoestring potatoes, for topping
Instructions
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Preheat the oven to 180°C (350°F).
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Place the fish fillets in a large baking dish and season with salt and pepper.
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In a large pot, cook the diced potatoes in boiling water until tender. Drain and set aside.
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In another pot, melt the butter over medium heat. Add the onion and garlic and cook until softened.
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Stir in the flour and cook for 1 minute.
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Gradually whisk in the milk and stock until the mixture thickens.
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Add the frozen peas and cooked potatoes to the sauce and stir well.
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Pour the sauce over the fish fillets in the baking dish.
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Top with the shoestring potatoes, making sure to cover the entire surface.
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Bake in the preheated oven for 35-40 minutes, or until the fish is cooked through and the topping is golden and crispy.
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Serve hot and enjoy!
Nutrition
- Calories : 425kcal
- Total Fat : 12g
- Saturated Fat : 5g
- Cholesterol : 68mg
- Sodium : 523mg
- Total Carbohydrates : 42g
- Dietary Fiber : 5g
- Sugar : 7g
- Protein : 38g
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