Name: Fish and potato pie
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 6 servings
Cuisine: Baking
Ingredients: 15 ml oil; 4 leeks sliced; 2 garlic cloves, finely chopped; 4 potatoes peeled and diced; 1 butternut peeled and diced; 500 ml stock chicken; 500 g hake skinned and deboned; lemon juice; salt and freshly ground black pepper; 125 ml flour cake; 5 ml Robertson's baking powder; 1,25 ml salt; 30 ml butter cold; 1 eggs whisked; 125 ml milk; 2 chillies finely chopped; 10 g fresh coriander finely chopped; butter melted

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Ingredients (18)

15 ml	oil
4	leeks — sliced
2	garlic — cloves, finely chopped
4	potatoes — peeled and diced
1	butternut — peeled and diced
500 ml	stock — chicken
500 g	hake — skinned and deboned
	lemon juice
	salt and freshly ground black pepper
125 ml	flour — cake
5 ml	Robertson's baking powder
1,25 ml	salt
30 ml	butter — cold
1	eggs — whisked
125 ml	milk
2	chillies — finely chopped
10 g	fresh coriander — finely chopped
	butter — melted

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Method:

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).