Raiding the Recipe Box – Fish and Potato Pie


750g thick fish fillets

2 large carrots

60g butter

1 large onion

3 tablespoons flour

2 teaspoons curry powder

salt, pepper

1 tablespoon chopped parsley

750g potatoes

1/4 cup milk, approx.

1 egg yolk

Place fish in saucepan, cover with water. Bring to boil, covered, reduce heat, simmer very gently 10 minutes or until fish is just tender. Remove fish from pan. Add peeled and sliced carrots to fish stock, cover, bring to boil.Reduce heat, simmer 10 minutes or until tender. Drain carrots, reserve stock. 

Heat butter in pan, add peeled finely-chopped onion, saute until transparent. Add flour and curry powder, stir over low heat 2 minutes. Remove pan from heat, add 2 cups of the reserved stock, stir until combined. Return to heat, stir until sauce boils and thickens. Add carrots, season with salt and pepper; simmer gently 5 minutes. Remove skin and bones from fish, break into large pieces, carefully fold into sauce with parsley. Pour into 20cm pie dish. 

Peel potatoes, cut into wuarters, place in saucepan of salted water.Cook until tender; drain. Mash potatoes well, add milk beat until light and fluffy, season with salt and pepper. Carefully spread potato over fish filling. Brush top with egg-yolk mixed with a little water. Bake in moderate oven 20 minutes or until heated through and golden on top. 

Serves: 4

Section: Money-saving meals

Card number: 4

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