Luscious fish pie

Serves:

Ingredients

• olive oil
• 1 onion, finely chopped
• 1 carrot, peeled and finely chopped
• 120g baby spinach leaves
• 1 cup milk
• 1 tsp dry mustard powder
• 1 tbsp cornflour, mixed with a little water
• 1 cup grated tasty cheese
• juice of 1 lemon
• 600g fresh salmon, cut into 2cm chunks
• 250g smoked fish (not the sliced variety), flaked
• 4 eggs, boiled, peeled and diced
• 2 cups mashed potato
• cooking spray
• 1 carrot, optional, to decorate

Method

Preheat oven to 200°C fan-forced.

Heat olive oil in a heavy-based pan and saute onion and carrot until soft.

Add spinach and stir until just wilted. Add milk, bring to a simmer, stir in mustard powder and cornflour mixture.

Stir until mixture thickens. Stir in cheese. Remove from the heat. Stir in lemon juice.

Arrange salmon and smoked fish in a flat-bottomed casserole dish.

Sprinkle egg on top. Pour over creamy vegetable sauce.

Place dollops of mashed potato on top and smooth across entire surface. Spray with a little cooking spray.

Bake for 35-40 minutes until piping hot and golden. Decorate with fish shapes cut from raw carrot slices for novelty effect. Serve with salad or veg.

Serving Suggestions

Note

• Rather than boiling the buggery out of eggs, I simply bring them to an initial boil, then turn off the heat, put a lid on the saucepan and leave them for 10 minutes. Stops them bursting at the seams etc. My mother-in-law taught me that, clever woman.
• This recipe was created by Alana House for Kidspot, New Zealand’s best recipe finder.