FISH PIE MADE EASY | KERRY WHELPDALE

white fish

🥗Healthier: cod

💰Cheaper: pollock

Pollock is often less expensive while still providing a mild flavor.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil offers healthier fats, while margarine can be more affordable.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds flavor with fewer calories, while processed cheese can be more economical.

milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is lower in calories, while evaporated milk can be a cost-effective substitute.

Peel and chop the potatoes, then boil until tender.

Drain the potatoes and mash with butter and milk until smooth.

Peel and dice the onion using a Tupperware chopper.

Heat oil in a pan and sauté the diced onion until softened.

Add three cloves of minced garlic to the pan and sauté with the onion.

In the same pan, melt 2 tablespoons of butter to make a roux.

Add flour to the melted butter and mix until combined.

Slowly add milk to the roux while whisking until the mixture thickens.

Add the frozen fish mix to the white sauce and let it poach for a couple of minutes.

Boil eggs for about 6 minutes until firm, then chop them into bits.

Add frozen peas to the fish mixture in the pan.

Season the mixture with salt and black pepper.

Transfer the fish mixture to a pie dish and scatter the chopped eggs on top.

Spread the mashed potatoes over the fish mixture evenly.

Top with grated cheese.

Bake in the oven at 190°C for about 30 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens