Bottom of the Sea Pie.
Creamy Fish Pie. Served with Cabbage, Broccoli, Garlic Butter Roast Carrots,
So in an effort to come up with meals that are really cheap but tast amazing, I've created this one on the cheapest budget possible,
It only cost £8.97 to make five of these delicious pies, £1.79 each
Ingredients for the Fish
800g Fishmonger Atlantic Haddock Fillets,
1kg Bag of British Red Potatoes,
250g British Mature Cheddar,
600ml Milk
4 Garlic Cloves
1 tblsp Butter
1 tsp Dill
1 tsp Parsley,
Sea Salt Cracked Black Pepper (Plenty)
Bechamel Sauce 1pkt
Cheddar Sauce 1pkt
Directions Potatoes
Peal chop and boil the Potatoes first before you start the fish, when the potatoes are soft, mash the potatoes with 100g Cheddar, 2 tblsp of Butter a cup of Milk, Sea Salt Cracked Black Pepper and tblsp of Parsley, really cream the potatoes until smooth,
Directions Garlic Butter Roast Carrots,
1tbsp Butter
1 Garlic Clove Minced,
Sea Salt Cracked Black Pepper
Baby Carrots cover them in the garlic butter Place into the oven 200°C until Caramelised,
Directions Fish
Start with the Fish into a large frying pan add the Milk, Garlic, Butter, Dill, Parsley, Salt and Pepper, simmer gently until the Fish falls apart,
Remove the Fish from the milk into a bowl and Flake the Fish with a fork, leave to one side,
Bring the milk to a gentle simmer, add both the Bechamel and the Cheddar mix and whisk until combined and it will go thick, if the sauce is to thick just keep adding a little milk as you whisk until you reach a creamy smooth texture,
Start filling your Pie dish with the Fish around two thirds full, top with plenty of fish sauce, now fork on the Mashed Potato, The rest of the Cheddar goes on top of the pie,
Place them in the oven at 200°C until the Cheese is Golden Brown,
I served these with Cabbage, Broccoli, and Garlic Butter Roasted Carrots,
Keep Cooking Folk's
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