My Fish Pie

I make the sauce & then make individual pot pies as this seems to help keep the sauce fresh for longer (we have them over a couple of nights).

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Step 1

Heat oil in large saucepan over medium heat, saute salad onions until transparent

Step 2

Add leek, celery, thyme, bay leaf, garlic to onion and stir occasionally until tender (5-6 minutes). Add white wine, simmer until evaporated (1-2 mintues). Remove/discard herbs.

Step 3

Add butter, cook until melted, then add flour and stir until smooth & combined. Gradually add milk and stock, stirring continuously until smooth and just comes to boil and thickens.

Step 4

Reduce heat to low, add prawns, scallops, fish, lemon rind, dill & parsley, season to taste. Stir until seafood almost cooked.

Step 5

Transfer to 4 individual pot pie dishes & pre-heat oven to 200c.

Step 6

Roll out & cut pastry into rounds approx 2.5cm larger than pie dishes. Place over pie filling & roll/flute edges. Brush with beaten egg.

Step 7

Bake near top of oven until pastry is golden and cooked through & pie mixture is hot (20-25 minutes.