Fish & Potato Pie
This recipe for Fish & Potato Pie is perfect for when you need to prepare a hearty dinner in a short amount of time. Full of tasty white fish and salmon, this easy dish tastes delicious, and is onto plates and into stomachs in just 45 mins!
Ingredients
- 2 leeks, halved, washed, finely sliced
- 2 cups milk
- 300 grams firm white fish fillets, cubed
- 2 tablespoons dill, snipped
- 4 large potatoes, peeled, boiled whole
- 1 loaf bread
- 2 cups salad
- 2 cloves garlic, crushed
- 300 grams salmon fillets, cubed
- 2 spring onions, chopped
- 1 tablespoons oil
- 70 grams butter
- 2 tablespoons flour
- 2 leeks, halved, washed, finely sliced
- 2 cups milk
- 300 grams firm white fish fillets, cubed
- 2 tablespoons dill, snipped
- 4 large potatoes, peeled, boiled whole
- 1 loaf bread
- 2 cups salad
- 2 cloves garlic, crushed
- 300 grams salmon fillets, cubed
- 2 spring onions, chopped
- 1 tablespoons oil
- 70 grams butter
- 2 tablespoons flour
- Step 1 of 4Heat oil in a large saucepan on medium. Cook leek and garlic for 5 minutes, stirring occasionally, until soft but not brown.
- Step 2 of 4Increase heat to high, add butter and stir until melted. Add flour and cook for 2-3 minutes, stirring. Remove pan from heat and stir through milk. Return pan to medium heat and bring to a gentle simmer, stirring constantly. Reduce heat to low and simmer for 5 minutes. Stir in fish and simmer for 2 minutes.
- Step 3 of 4Remove pan from heat and stir through spring onion and dill. Pour into a large ovenproof dish.
- Step 4 of 4Cut cooked potatoes into 5mm slices and arrange over fish. Melt remaining butter and brush over potato. Place under a preheated grill, away from heat, for 8-10 minutes, until golden. Serve with salad and bread.
Method
- Step 1 of 4Heat oil in a large saucepan on medium. Cook leek and garlic for 5 minutes, stirring occasionally, until soft but not brown.
- Step 2 of 4Increase heat to high, add butter and stir until melted. Add flour and cook for 2-3 minutes, stirring. Remove pan from heat and stir through milk. Return pan to medium heat and bring to a gentle simmer, stirring constantly. Reduce heat to low and simmer for 5 minutes. Stir in fish and simmer for 2 minutes.
- Step 3 of 4Remove pan from heat and stir through spring onion and dill. Pour into a large ovenproof dish.
- Step 4 of 4Cut cooked potatoes into 5mm slices and arrange over fish. Melt remaining butter and brush over potato. Place under a preheated grill, away from heat, for 8-10 minutes, until golden. Serve with salad and bread.
Nutrition per serving
2588 Kilojoules
Protein36 grams
Fat37 grams
Carbs33 grams
Sugars12 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 4Heat oil in a large saucepan on medium. Cook leek and garlic for 5 minutes, stirring occasionally, until soft but not brown.
- Step 2 of 4Increase heat to high, add butter and stir until melted. Add flour and cook for 2-3 minutes, stirring. Remove pan from heat and stir through milk. Return pan to medium heat and bring to a gentle simmer, stirring constantly. Reduce heat to low and simmer for 5 minutes. Stir in fish and simmer for 2 minutes.
- Step 3 of 4Remove pan from heat and stir through spring onion and dill. Pour into a large ovenproof dish.
- Step 4 of 4Cut cooked potatoes into 5mm slices and arrange over fish. Melt remaining butter and brush over potato. Place under a preheated grill, away from heat, for 8-10 minutes, until golden. Serve with salad and bread.