This is the best ever way to use up leftover fish - and it's healthy too! You can freeze the unbaked pies and cook them from frozen.
Teachers! Did you use this instructable in your classroom?
Add a Teacher Note to share how you incorporated it into your lesson.
Step 1: Ingredients (for 4 People)
About 350g cooked fish - a mixture is nice - here I used leftover baked sea bream, ready-cooked salmon and some smoked haddock.
Cooked vegetables - leeks, mushrooms, peas, broccoli - whatever you like
Sauce: 400 ml milk, onion, bay leaf, parsley, seasoning, 3 tablespoons cornflour
Grated cheese, hard boiled eggs, cooked prawns - if you like
Step 2: MakeThe Sauce
Heat the milk gently with a bay leaf, some onion, parsley stalks for about 5 minutes. Strain and return to the pan.
Mix the cornflour with a little cold water or milk to make a smooth runny paste. Stir in to the hot milk and simmer until thick. Season well. I used some Thai fish sauce, lots of black pepper, grated nutmeg and chopped parsley. Chives or dill are good if you have them.
If your fish is raw, poach it gently in the milk and remove before straining the milk.
You can also cook the vegetables in the milk if you want, or steam or fry them.
Step 3: Assemble the Pie
Mix the flaked fish, vegetables and sauce gently and spoon into a pie dish. Add hard boiled egg and prawns if using. Cover with mashed potato. Top with a little grated cheese if you like.
You can chill or freeze the pies at this stage.
(Note: do not use hard boiled egg if you are freezing the pie - they turn to rubber!)
Step 4: Bake and Serve
Bake the pie at 190 deg/ 170 deg fan/ gas mark 5 for about 30 - 40 minutes, until hot through and brown.
If freezing, individual pies are better - heat from frozen at 170 deg/ 150 deg fan/ gas mark 3 for about 45 minutes.