IngredientsFor the Pie Filling
4 large eggs 1 onion, peeled & thickly sliced 2 cloves 1 bay leaf 450ml milk 300ml fresh cream 450g hake 225g smoked haddock 50g butter 3 Tbsp self-raising or cake flour or White Onion Soup Mix 5 Tbsp freshly chopped parsley pinch of nutmeg salt & pepper, to taste For the Mashed Potato Topping 1¼kg potatoes 1 large egg yolk 150ml milk 50g butter salt & freshly ground pepper, to taste |
MethodFor the Pie Filling
Boil the eggs in boiling water for 10 mins & set aside to cool. In the meanwhile, place the onion slices, cloves, bay leaf, milk, cream, hake & haddock in a large saucepan. Bring to a boil, reduce the heat and simmer for 10 mins. With a slotted spoon, remove the fish & onions onto a plate. Discard the cloves & bay leaf and reserve the liquid into a jug. Break the fish up into large flakes while discarding any skin & bones. Spread the flaked fish & onions over the base of large ovenproof casserole dish. Peel & roughly chop the eggs & sprinkle over the fish. Over a fairly high heat, melt the butter in the same saucepan and whisk in the flour. Add the reserved fish liquid while constantly stirring and bring to a boil. Reduce the heat & simmer for 5 mins. Season with the parsley, nutmeg, salt & pepper. Pour the sauce over the fish & eggs & once cooled, rest in the fridge for 1 hr to chill & set. For the Mashed Potato Topping Peel & dice the potatoes & boil for 15 mins until soft. Drain & mash with the egg yolk, milk & butter. Season with salt & pepper. Pie Assembly Spoon the mashed potato over the pie filling & bake in the oven for 30 mins until golden brown. |
Use White Onion Soup Mix instead of flour to thicken the filling.
Use Cauli Mash instead of mashed potato topping.
Use Cauli Mash instead of mashed potato topping.
Serving Suggestions
Serve with Carrot & Capsicum Salad or Peas & Baby Carrots.
