Grandpas Fish Pie
Ingredients:
- 50g butter
- 1 medium brown onion, chopped
- 2 medium carrots, peeled, chopped
- 3 celery stalks, chopped
- 1/4 cup plain flour
- 2 cups milk
- 2 cups grated Bega tasty cheese
- 2 teaspoons English mustard (or Dijon)
- 2 tablespoons lemon juice
- 1/4 cup chopped fresh flat-leaf parsley leaves
- 800g firm white fish fillets (such as Ling, Barramundi, Snapper, King George Whiting, Flathead or Blue eye), cut into 3cm pieces
- 1 or 2 large sebago potatoes, peeled
- 1 tablespoon olive oil
Method:
- Preheat oven to 220°C/200°C fan-forced. Lightly grease a 6cm-deep, 10 cup-capacity baking dish.
- Melt butter in a heavy-based saucepan over medium heat. Add onion, carrot and celery. Cook, stirring occasionally, for 8 to 10 minutes or until onion has softened.
- Add flour. Cook, stirring, for 1 to 2 minutes or until coated. Gradually stir in milk. Cook for 5 minutes or until mixture boils and thickens.
- Stir in half the cheese, mustard, lemon juice and parsley. Remove from heat. Add fish. Stir to combine.
- Grate potato into a bowl. Squeeze out excess moisture. Add oil. Stir to coat. Season with pepper.
- Spoon fish mixture into prepared dish. Mix remaining cheese with grated potato. Spread potato and cheese mixture over top.
- Bake for 30 minutes or until golden and bubbling at edges. Serve.