Golden Parsnip Fish Pie
Topped with silky parsnip mash, our fish pie recipe is easy to make and is the perfect meal to serve friends and family.
Ingredients
- 750g smoked cod fillets 750 grams smoked cod fillets
- 1 2/3 cup milk 1 and 2 thirds cup milk
- 2 bay leaves 2 bay leaves
- 2 parsnips, peeled 2 parsnips, peeled
- 125g butter 125 grams butter
- 1 onion, finely chopped 1 onion, finely chopped
- 2 stick celery, finely sliced 2 stick celery, finely sliced
- 2 carrots, diced 2 carrots, diced
- 1/3 cup plain flour 1 thirds cup plain flour
- 2 eggs, hard boiled, chopped 2 eggs, hard boiled, chopped
- 1/4 cup flat-leaf parsley, chopped 1 quarters cup flat-leaf parsley, chopped
- 1/3 cup tasty cheese, grated 1 thirds cup tasty cheese, grated
Method
- Preheat oven to 180°C.
- Place cod, milk and bay leaves in a saucepan over medium heat. Bring to the boil. Reduce heat and simmer gently for 5 minutes. Drain, discard bay leaves and reserve the milk. Transfer cod to a bowl and set aside to cool. Clean the pan.
- Thinly slice parsnips into rounds. Place in pan, cover with cold water and bring to the boil over medium heat. Cook for 5 minutes or until just softened. Drain and transfer to a bowl. Set aside.
- Melt 80g butter in same pan over medium heat. Add onion, celery and carrot. Cook for 5 minutes or until softened. Stir in flour and cook for 2 minutes. Gradually add reserved milk, stirring until smooth. Cook for 3 minutes or until thickened. Set aside.
- Flake cod. Add to sauce with egg and parsley, then season. Transfer to a 6-cup capacity pie dish. Place on a baking tray.
- Melt remaining butter, add to parsnip and stir to coat. Layer over pie. Top with cheese. Bake for 30 minutes or until golden.
