Fish Pie

Fish Pie

Thin bechamel 125ml
Cooked fish (without skin and bones) 100g
Cooked diced mushrooms 25g
Hard boiled egg, chopped 1/2
Chopped parsley To taste
Salt To taste
Pepper To taste
Mashed potatoes 100g
Margarine 25g
Plain flour 25g
Warm milk 250ml
Clove 1
Onion 1



First, make the béchamel –

  1. Melt the margarine in a pan. Once melted, add the flour and mix in.


  1. Cook for a few minutes over a gentle heat without colouring, remove from the heat.


  1. Gradually add the warm milk and stir until smooth then add the onion (studded with a clove). Simmer for 30 minutes.


  1. Remove the onion, pass the sauce through a conical strainer and cover with a film of butter to prevent a skin from forming.


  1. Prepare the fish, mushrooms and egg. Chop the parsley.


  1. When ready to finish the pie, gently bring the béchamel back to the boil and add the fish, mushrooms, eggs and parsley. Adjust the seasoning using salt and pepper.


  1. Place the mixture in a buttered pie dish and pipe the cooked potato on top. Brush with milk and brown in a hot oven.