Fish Pie

11 Ingredients

2 brown onions
1 fennel bulb
50grams butter
1/4 cup plain flour
3 cup milk
1kilograms white fish
1kilograms potatoes
50grams butter
100milliliter milk
1/2 cup grated cheese
1/2 cup bread crumb

Description

Very versatile, kid friendly, can be frozen.

Method

Step 1 of 4

Slice the onions and fennel and fry off in a little oil until softened and not too much colour. Make the bechamel sauce by melting the butter. When melted, add flour and cook the roux for a minute or two, slowly add milk in batches and let thicken before adding more milk. Keep adding until all milk is added and sauce is thick and with no lumps. Season with salt and pepper. Allow to cool slightly.

Step 2 of 4

Make the mash potatoes by peeling, chopping and cooking potatoes. When cooked drain and mash with butter and milk. Season with salt and pepper.

Step 3 of 4

Pre heat oven to 180°C. Cut the fish into 2-3 cm dice. Assemble the pies, by layering the onion/fennel mix, bechamel sauce, fish, potato and top with cheese and breadcrumb. Bake for 30-35 min or until hot with crunchy top. Serve with veg or salad.

Step 4 of 4

The second pie I cling wrap and freeze for another meal. Just thaw and cook in oven. Couple of tips. Use whatever fish you like, I use barramundi or base. Have made it with prawns and other seafood mixed in as well.