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Cheese & Potato Fish Pie

This is one of those simple yet satisfying dishes which can be made over and over again. Serve as is with salad as a light meal or as a side dish with braaied meat, etc.

750 g potatoes
375 ml water
30 g butter
125 ml milk or cream
salt and white pepper
50 g butter
1 large onion, finely chopped
750 g boneless skinless hake fillets, diced
3 hardboiled eggs, peeled and sliced
5 ml salt
freshly ground black pepper
30 ml chopped parsley

Cheese Sauce
30 g butter
30 ml cake flour
300 ml milk
100 g /250 ml grated Cheddar cheese
salt and white pepper
garlic and herb seasoning

  1. Peel and dice the potatoes, place in a saucepan and with the water and bring to the boil.
  2. Reduce heat, cover and simmer gently until the potatoes are completely tender and dry.
  3. Mash very well with a potato masher and beat in the milk, butter, salt and pepper.
  4. Meanwhile, place the butter and onion in a saucepan and stir-fry gently for 5 minutes.
  5. Add the fish and stir-fry for a further 5 minutes, stirring from time to time.
  6. Spoon the mixture into an ovenproof dish of a suitable size, sprinkle with salt, pepper and half of the parsley and cover with the sliced egg and mashed potato.
  7. Smooth evenly and set aside while making the cheese sauce.
  8. Melt the butter and flour, remove from the heat and stir in the milk. Bring to the boil, beating with a whisk, until a smooth sauce is formed.
  9. Beat in the cheese and seasoning and pour over the potato layer.
  10. Bake at 180 °C for about 20 minutes or until bubbly and golden on top.
  11. Sprinkle with the remaining parsley and serve with salad or vegetables.
  12. Top with a little extra cheese and black pepper and bake about 20 minutes or until browned on top.

6 to 8 servings.

Variations

  • replace the hake with haddock
  • for a luxury pie, add about 200 g peeled and deveined prawns to the fish before stir-frying, or cooked, peeled prawns before covering with the sliced egg.

Recipe by Carolié de Koster from the Art of Cooking recipe book p. 162.