Scalloped Smoked Fish Pie

Name: Scalloped Smoked Fish Pie
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 1 (450 g) can smoked fish fillet (flaked & juice reserved); 1/2 cup chopped celery (cooked til tender in a little water); 2 hardboiled egg (chopped); 1 tablespoon chopped parsley; 2 cups mashed potatoes; 1/2 cup tasty cheese (grated); 3 tablespoons butter; 3 tablespoons flour; 1/2 teaspoon salt; 1 teaspoon curry powder; 1 1/4 cups milk (plus the reserved fish juice from can)

Submitted by Jen T

"A tasty smoked fish pie using canned smoked fish. First made this in 1967!!!!"

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Ready In:: 40mins
Ingredients:: 11
Serves:: 4

ingredients

1 (450 g) can smoked fish fillet (flaked & juice reserved)
¹⁄₂ cup chopped celery (cooked til tender in a little water)
2 hardboiled egg (chopped)
1 tablespoon chopped parsley
2 cups mashed potatoes
¹⁄₂ cup tasty cheese (grated)
Curried White Sauce use 1 1/2 cups
3 tablespoons butter
3 tablespoons flour
¹⁄₂ teaspoon salt
1 teaspoon curry powder
1 ¹⁄₄ cups milk (plus the reserved fish juice from can)

directions

Make sauce.
Melt butter in medium sized pot and stir in flour and salt.
Cook 1 minute and add curry powder.
Slowly add in the liquid 1/2 cup at a time, whisking well and bringing to a boil between additions. You may need to add more milk if mixture is too stiff. This should be a thick sauce though.
Stir in grated cheese til melted.
Add flaked fish, celery, hard boiled eggs and parsley.
Pour into a greased dish and top with the mashed potato. You can either pipe it on or spoon on and rough up with a fork.
Sprinkle on some grated cheese if liked.
Bake in a mod oven 350'F/180'C until top is golden brown and pie is heated through. About 15-20mins.

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Reviews

I made this using fish we smoked ourselves, so no extra liquid to save. Instead I just used all milk. I lightly sauteed the celery in the butter before continuing with the sauce and added a good squeeze of lemon to it too. Russ said it was just like his mum used to make in NZ!

JustJanS