Fish pie

Fish, flaky pastry, vegetables and white sauce left to bake in the oven for 30 minutes - a delicious family pie!

Serves: 4

NUTRITIONAL VALUES PER PORTION (APPROX):
453 Kilocalories
39g Protein
21g Fat
30g Carbohydrate
3g Fibre

What you need:

• 670g (1lb 8oz) haddock fillets, skinned
• 2 tomatoes, sliced
• 115g (4 oz) button mushrooms, sliced
• juice of half a lemon
• 1 x 15ml spoon (1 tablespoon) fresh chopped parsley
• salt and black pepper
• pinch of ground mace
• 200g (7 oz) ready prepared flaky or puff pastry
• 1 beaten egg, to glaze

Sauce:

• 30g (1 oz) butter
• 30g (1 oz) flour
• 300ml (10 fl oz) milk (OR)
• 1 x 29g packet white sauce mix and 300ml (10 fl oz) milk

What you do:

1. Preheat oven to 200°C/400°F, Gas Mark 6
2. Place the fish, tomatoes and mushrooms into an ovenproof dish. Sprinkle with lemon juice and parsley.
3. Melt the butter in a saucepan and stir in the flour. Add the milk gradually, stirring over a gentle heat until the sauce thickens. Season with the salt, pepper and mace. Alternatively, make up the packet sauce according to the instructions and season.
4. Pour the sauce over the fish. Roll out the pastry to a little larger than the pie dish. Cut off a thin strip and press round the rim of the dish using a little water to seal. Brush the top of the strip with water.
5. Lift the remaining pastry and cover the dish. Press edges together to seal and cut away any surplus with a sharp knife. Brush with beaten egg and bake for 20-30 minutes, or until the pastry is golden brown.
6. Serve with broccoli and new potatoes.

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