Lemon Fish Pie

Name: Lemon Fish Pie
Cook time: 30 min
Total time: 30 min
Cuisine: European, British
Ingredients: 3 Tbsp Lemon juice, use up to 4 Tbsp; 1 Tbsp Parsley leaf, finely chopped; 500g Fish, boneless, cut into 4cm chunks (Main); 3 Eggs, hard-boiled, quartered (Main); 4 cups Mashed potato, seasoned; 70g Butter; 1/2 cup Plain Flour; 1/2 tsp Mustard powder; 1 pinch Nutmeg; 3 cups Milk

4 steps

Cook:30min

A creamy white sauce bright with lemon juice, mixed with chunks of fresh fish and boiled eggs, topped with creamy mash and baked to golden perfection. You can assemble this pie in the morning and pop it in the fridge ready to bake and serve when you get home.

Updated at: Thu, 17 Aug 2023 02:47:51 GMT

Nutrition balance score

Good

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories582.5 kcal (29%)

Total Fat27.1 g (39%)

Carbs47.9 g (18%)

Sugars10.6 g (12%)

Protein37.9 g (76%)

Sodium184.8 mg (9%)

Fiber3.7 g (13%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

For the pie

3 TbspLemon juice

use up to 4 Tbsp

1 TbspParsley leaf

finely chopped

500gFish

boneless, cut into 4cm chunks, Main

3Eggs

hard-boiled, quartered, Main

4 cupspotato

Mashed, seasoned

For the white sauce

70gbutter

½ cupplain flour

½ tspmustard powder

1 pinchnutmeg

3 cupsmilk

Instructions

Step 1

To make the white sauce, melt the butter in a pot and when it begins to foam, add the flour. Stir over heat for about a minute. Add mustard powder and nutmeg.

Step 2

Gradually whisk in milk, stirring constantly, until a thick, smooth sauce is produced (it will thicken as it cools). Season to taste. Makes 3½ cups.

Step 3

Preheat oven to 220C fanbake. Mix lemon juice and parsley through white sauce. It should taste quite lemony. Pour about half the sauce into a shallow baking dish. Arrange fish and hard-boiled eggs evenly on top, cover with remaining sauce and top with a layer of mashed potato.

Step 4

Bake until sauce is bubbling and potato is golden (25-30 minutes).