Baked fish pie recipe

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  • Serves 6
  • 20 mins to prepare and 1 hr to cook
  • 577 calories / serving
  • Freezable
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Boil the potatoes in a large saucepan of salted water until tender; usually 20-25 minutes. Meanwhile, prepare the bechamel by studding the onion with the cloves. Place in a saucepan with the milk and bay leaf and bring to a simmer over a moderate heat. Set to one side to infuse a little.

Drain the potatoes and allow to cool a little before mashing with 50g (2oz) of the butter and some seasoning. Cover and set to one side.

Strain the milk into a jug, discarding the bay leaf but keeping the studded onion. Melt the remaining butter in a large, heavy-based saucepan over a medium heat, then sift in the flour and whisk until you have a smooth roux. Cook for 1-2 minutes, whisking occasionally, then add the milk in a slow, steady stream, whisking simultaneously, until you have a smooth, thickened sauce.

Simmer over a low heat for 8-10 minutes, stirring occasionally, the season to taste and whisk in the Cheddar and chopped parsley. Remove from the heat and discard the studded onion.

Meanwhile, pre-heat the oven to 200ºC/400ºF/Gas Mark 6.

Arrange the cod and haddock chunks in a 23cm (9in) squared ceramic baking dish. Pour over three-quarters of the bechamel sauce and mix well. Spread the mash on top, then pour the rest of the cheese sauce on top. Bake for 25-30 minutes until the top is coloured and bubbling. Remove from the oven and leave to stand for 5 minutes before serving.

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  • Ingredients

  • 1kg (2¼lb) potatoes, peeled and diced into 5cm (2in) chunks
  • 500g cod fillet, cut into large chunks
  • 500g (1lb 2oz) haddock, cut into large chunks
  • 100g butter
  • 50g plain flour
  • 1 litre (1¾ pints) semi-skimmed milk
  • 1 onion
  • 6 cloves
  • 1 bay leaf
  • 100g Cheddar, grated
  • small handful of parsley leaves, finely chopped
  • salt
  • pepper
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  • Energy 2420kj 577kcal 29%
  • Fat 23.8g 34%
  • Saturates 14.3g 72%
  • Sugars 10.4g 12%
  • Salt 1.2g 20%

of the reference intake
Carbohydrate 43.6g Protein 35.4g Fibre 3.9g

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