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Fish and potato pie


Fish and potato pie

Ingredients 18
Servings 6
Time 15 min

Ingredients

  • 15
    ml
    oil
  • 4
    leeks, sliced
  • 2
    garlic cloves, finely chopped
  • 4
    potatoes, peeled and diced
  • 1
    butternut, peeled and diced
  • 500
    ml
    chicken stock
  • 500
    g
    hake (skinned and deboned)
  • dash of lemon juice
  • salt and freshly ground pepper
  • 125
    ml
    cake flour
  • 5
    ml
    baking powder
  • 1,25
    ml
    salt
  • 30
    ml
    cold butter
  • 1
    egg, whisked
  • 125
    ml
    milk
  • 2
    chillies, finely chopped
  • 10
    g
    fresh coriander, finely chopped
  • melted butter (optional)
 

Method

1 hr
 

Preheat the oven to 180°C.

1 Heat the oil in a saucepan and fry the leeks and garlic until soft and fragrant. Add the potatoes and butternut and pour the stock over. Simmer until the vegetables are almost soft.

2 Add the fish and simmer until done. Stir to flake the fish.

3 Season the fish mixture with the lemon juice, salt and pepper. Transfer to an ovenproof dish.

4 CRUST

Mix the flour, baking powder and salt in a bowl. Rub in the butter with your fingertips until the mixture looks like fine breadcrumbs.

5 Combine the rest of the ingredients and add to the flour mixture. Mix well then pour evenly over the filling.

6 Bake the pie for 20-25 minutes or until the crust is golden and done. Remove from the oven and brush with a little melted butter (if using).

 

 

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