Page Contents: Recipe
My most memorable fish pie was at Avoca café at the Powerscourt Estate in Ireland. What I remember was it being packed full of fish and the seeded mustard mash on top. This recipe tries to take a ‘healthier’ view of this tasty classic – with a white sauce made from reduced fat milk and a blended sweet potato and white potato mash. While I think you could make the whole thing using the Thermomix, doing parts of it on the stove allow you to multi-task and get the whole thing into the oven sooner.
Fish Pie
Ingredients
Filling
- 600 g fish fillets
- 1 large onion peeled and diced into 0.5-1cm pieces
- 1 clove garlic minced
- 1½ cups frozen peas
- Light olive oil for cooking
- 2 carrots peeled and diced into 0.5-1cm pieces
- 2 tbsp self-raising flour
- 2 tbsp light olive oil
- 2 cups reduced fat milk
- Salt and pepper to season
Topping
- 600 g sweet potato peeled and cut into 2cm pieces
- 400 g potato peeled and cut into 2cm pieces
- 100 g reduced fat milk
- 100 g water
- 1 tbsp seeded mustard
- 250 g light tasty or cheddar cheese grated
- Salt and pepper to season
Instructions
- Put potatoes, milk, water, salt and pepper into the Thermomix bowl and cook with the measuring cup (MC) off for 12 minutes | 100C | Speed 1
- Put carrots into the Varoma bowl and put fish on the top tray. After the Thermomix stops, remove the MC, put the Varoma on top and cook for 10 minutes | Varoma | Speed 1
- In the meantime, in a small saucepan, heat 2 tbsp light olive oil on medium-high heat, then add flour and stir to combine.
- Slowly add milk and whisk to combine. Reduce heat and whisk occasionally until the mixture thickens. Do not let it boil
- Once the Thermomix stops, remove the Varoma and put the butterfly into the bowl
- Add mustard and then mash with MC on for 20 seconds/Speed 3
- To finish the filling, heat olive oil in a large frying pan on medium-high heat, add onions and garlic and cook for 1-2 minutes until the onions are soft
- Add peas and carrots into the frying pan, reduce heat to medium-low, add the white sauce and stir to combine
- Remove any skin on the fish and break up into approximately 3-4cm pieces and add to the frying pan. Stir gently to combine
- Turn on the grill in the oven to heat up
- Put filling into a rectangular baking dish and cover with the mashed potato
- Score the mash potato with a fork, sprinkle with grated cheese and put in the middle shelf of the oven.
- Grill for approximately 10-15 minutes or until top is browned
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[Last updated: June 2, 2013]
