Name: Crusty topped fish pie
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 4 servings
Cuisine: Budget
Ingredients: 50.00 g butter; 25.00 g flour; 300.00 ml milk; 125.00 ml cream; 50.00 ml fresh parsley chopped; 15.00 ml lemon juice; 4.00 leeks sliced; 1.00 yellow pepper or green pepper, sliced; 250.00 g button mushrooms sliced; 400.00 g hake fillet, cubed; 100.00 g snoek smoked, cubed; 100.00 g flour; 40.00 g butter; 50.00 ml cheddar cheese finely grated

Recipe Disclaimer

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Ingredients (14)

50.00 g	butter
25.00 g	flour
300.00 ml	milk
125.00 ml	cream
50.00 ml	fresh parsley — chopped
15.00 ml	lemon juice
4.00	leeks — sliced
1.00	yellow pepper — or green pepper, sliced
250.00 g	button mushrooms — sliced
400.00 g	hake — fillet, cubed
100.00 g	snoek — smoked, cubed

TOPPING

100.00 g	flour
40.00 g	butter
50.00 ml	cheddar cheese — finely grated

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Method:

Melt half the butter and stir in the flour. Cook for 1 minute, then add milk gradually, stirring continuously. Cook over medium heat, stirring until thick and smooth. Remove from the heat and stir in cream, parsley and lemon juice. Cool.
Heat the remaining butter and sauté leeks, pepper and mushrooms until soft. Place fish in a greased ovenproof dish and sprinkle cooked vegetables over. Cover with sauce.
TOPPING
Place flour in a bowl and rub in butter with your fingertips. Mix in cheese and sprinkle over fish mixture. Bake in a preheated oven at 190 ºC for 45-50 minutes. Serves 4-6.
To freeze: Cool thoroughly then cover, seal well and freeze. Bake from frozen in a preheated oven at 190 ºC for 1 hour.