Fish Pie

(Serves 4)

Ingredients:

Notes:
  1. If using rosemary ensure that it is very finely chopped.
  2. The sauce must not be thin and runny since the leeks will add moisture to the dish.
Method:

Pie Topping:

  1. Place the potatoes and celeriac in a large pan of cold water and bring to the boil.
  2. Cook for 15-20 minutes or until tender. Drain and mash.
  3. Add cheese and ground mustard, mix thoroughly. Keep warm.
Pie Filling:
  1. Fry onion and celery gently in the butter in an ovenproof dish. Do not allow to brown.
  2. Add mushrooms and continue cooking gently for another 3-4 minutes.
  3. Add seasoned flour, cook gently.
  4. Gradually add the fish stock and wine to produce a thick sauce.
  5. Add leeks and cook gently for 3-4 minutes.
  6. Cut fish into large chunks and add to dish, mixing with vegetables.
  7. Bring to simmering point.
  8. Add bay and chopped parsley or rosemary.
  9. Spread the potato/celeriac mixture over the top. Dot with small knobs of butter.
  10. Bake at Mark5/190░C/375░F for approximately 25 minutes. The crust should be golden brown.
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