Fish Pie
1.25 kg potatoes, peeled, chopped
¼ t nutmeg
2 T + 2 T oil
Salt and pepper
1 onion, finely chopped
1 carrot, diced
4 stalks celery, diced
1 ½ T cornflour
½ C milk
375ml evaporated milk
¾ C grated cheddar cheese
¼ C grated Parmesan cheese
1 T English mustard
2 T lemon juice
¼ C parsley, chopped
700g fish, 3cm cubes
4 hard boiled eggs, quartered
¼ t nutmeg
2 T + 2 T oil
Salt and pepper
1 onion, finely chopped
1 carrot, diced
4 stalks celery, diced
1 ½ T cornflour
½ C milk
375ml evaporated milk
¾ C grated cheddar cheese
¼ C grated Parmesan cheese
1 T English mustard
2 T lemon juice
¼ C parsley, chopped
700g fish, 3cm cubes
4 hard boiled eggs, quartered
Preheat oven 200°C. Cook potaotes, mash with nutmeg, oil and salt and pepper. Heat oil and cook onion 5 mins, add carrot and celery 7 mins until tender. Place cornflour in bowl, add milk gradually while whisking. Add this and evaporated milk to pan with vegetables. Cook on high heat 5 mins, stirring, or until boils. Add cheeses, mustard, lemon juice, parsley, stir to combine. Grease baking dish, arrange fish on bottom of dish, top with eggs, pour over sauce and shake dish gently to allow sauce to run through. Top with potato, bake 25-30 mins until golden.