Top Tip
The fish filling can be flexible – substitute in whatever you have available or what’s in season
Fish Pie
Food
Main Courses
British
It’s a classic but a goodie – elevate your pie with a crunchy topping
10 Servings
Ingredients
200g leeks, cut in half lengthways then cut into 1 cm slices
170g MAGGI® Béchamel Sauce
250ml single cream
200g frozen peas, defrosted
200g frozen sweetcorn, defrosted
150g smoked haddock, skinned and diced
550g coley, skinned and diced
200g MAGGI® Mashed Potato Flakes
15g MAGGI® Lemon & Herb Crunchy Bake
Method
- Preheat oven to 190C.
- Blanch the leeks for a minute to soften, then leave to drain.
- Mix 150ml cold water into the béchamel sauce to form a smooth paste. Mix 250ml water and 250ml single cream and bring to the boil. Whisk in the béchamel paste and simmer for 2 mins until thickened.
- Add the defrosted peas and sweetcorn then season to taste. Allow to cool.
- Mix the diced fish and leeks into the sauce and pour into an ovenproof dish.
- Prepare the mashed potato by whisking 1 litre cold water into the potato flakes. Leave to stand for 3 mins until fully thickened, then whisk again for texture.
- Spoon or pipe the mashed potato over the fish then sprinkle with the crunchy bake mix.
- Bake for 30 mins until the topping is golden brown and the filling is hot.
