Fish Pie Supreme

This pie constantly makes the top 20 for favourite Edmonds recipes.

1 hour

Prep Time

(9)

Keep my screen awake

Ingredients

25g butter
1 Tbsp Meadow Fresh milk
3 cups cooked mashed potatoes
¾ tsp salt
Black pepper
1 Tbsp butter
1 Tbsp Edmonds standard grade flour
1 cup Meadow Fresh milk
500g smoked fish, flaked or 425g can tuna, drained and flaked
1 Tbsp chopped parsley
2 hard-boiled eggs, chopped

Method

Preheat the oven to 190˚C. Prepare a 20cm pie dish.
Mix first measure of butter and milk into the potato, beating with a fork to combine. Season with salt and pepper to taste.
Line the pie dish with half the potato. Set remaining potato aside.
Heat second measure of butter in a saucepan. Stir in flour and cook until frothy. Gradually add second measure of milk, stirring constantly until sauce boils and thickens.
Remove from heat. Add fish, parsley and eggs. Pour this mixture into the lined pie dish. Cover with remaining potato.
Cook for 20 minutes or until pale golden.

Add your review

Lyn Smith

Awesome

Susan

Very good. I also added some celery to the main mixture (chopped small and pan fried), and added mozerella cheese to top of pie before baking. Delicious (and great that no Maggi flavour sachet is needed!) :)

Philippa Hume

Easy, tasty and inexpensive. The best sort of family recipe.

Fish Pie Supreme

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