Scalloped Smoked Fish Pie |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A tasty smoked fish pie using canned smoked fish. First made this in 1967!!!! 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) |
Directions:
1. Make sauce.
2. Melt butter in medium sized pot and stir in flour and salt.
3. Cook 1 minute and add curry powder.
4. 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.
5. Stir in grated cheese til melted.
6. Add flaked fish, celery, hard boiled eggs and parsley.
7. 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.
8. Sprinkle on some grated cheese if liked.
9. 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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