How to make a creamy fish pie
The key to mastering this classic is making sure that the top is just the right shade. Perfect for a cold winter night
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Your support makes all the difference.Fish pie
Serves 4-6
Prep: 20 minues
Cook: 1 hour
300g cod fillet or loin, skin removed and diced
300g salmon fillet, skin removed and diced
200g tiger prawns
1kg Maris Piper potatoes, mashed
For the sauce
570ml milk
50g butter
50g plain flour
250g Rachel’s Greek Style Natural yogurt
Salt and pepper
Pre-heat the oven to 180C and grease a suitable ovenproof dish. Using the milk for the sauce, add to a shallow saucepan and poach the fish, cook both sides for approximately 2 minutes. Drain and reserve the milk.
Take another pan and melt the butter, add the flour to make a paste. Gradually add the reserved milk, constantly stirring to make a smooth sauce. Add the yogurt and seasoning. Place the cooked fish into the serving dish together with the prawns. Pour over the white sauce.
Top the pie with the creamy mash potato. Cook for 40-50 minutes until the top is golden brown.
For more recipes, visit rachelsorganic.co.uk/recipes
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