Ingredients
Serves: 4
- 600g potatoes, peeled and sliced
- 250g haddock fillets
- 250g smoked cod fillets
- 300ml milk, plus more for mashed potatoes
- 2 tablespoons gluten free cornflour
- salt and pepper to taste
- 100g mushrooms, chopped
- 80g frozen peas
- 100g cheese, grated
- 1 knob butter
- Dried herbs
Method
Prep:40min ›
Cook:20min ›
Ready in:1hr
- Preheat oven to 200 C / Gas 6.
- Boil potatoes for 20 minutes or until tender.
- Place fish in a shallow pan, cover with milk and simmer for 10 minutes. Remove fish and flake into a shallow dish.
- Mix cornflour with small amount of water and whisk into milk, bring to boil and simmer to thicken. Add salt and pepper.
- Sprinkle chopped mushrooms onto fish. Mix peas into sauce, add 75g of cheese and stir well. Pour cheese sauce mixture over fish and mushrooms.
- Mash the potatoes; add a knob of butter, splash of milk and salt and pepper. Carefully arrange over fish and sauce and use a fork to smooth over. Sprinkle with the remainder of the cheese.
- Bake the pie in the preheated oven for 20 minutes.
Other ideas:
Slice boiled potatoes and cover with fish mixture and cheese.
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Reviews & ratings
Average global rating:
(2)
Reviews in English (2)
2
Used 4 different fish and it came out great, also used a courgette, cut up really small instead of the mushrooms. Family real liked it will do again - 23 Mar 2014
1
Quick and easy to make and gluten free! - 13 Feb 2014
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