- Deboned fish pieces (cut small).
- Vegetables (cut small; i.e. around pea sized).
- Cheese sauce.
- Mashed potato.
- Grated cheese.
Allergies: soy free, gluten free, egg free, nut free.
This is the kind of versatile dish that you can spend as much time on as you want. I also haven’t included amounts in the general ingredient list because quantities will vary depending on how many people you’re cooking for. This is how to make it so that you can just throw it in the oven at the end of the day.
- Prepare your fish on the day you buy it and put it in the freezer. I used fresh mackerel. It has a good texture and flavour when cooked (a bit like tuna). It tastes delicious in this recipe and it’s nice to know that a fish pie doesn’t require spending extra money to buy smoked fish. I used about 250g for this pie.
- In the morning (i.e. around breakfast time) lay the defrosted fish out in a casserole dish.
- Layer vegetables on top. I used about 1 cup of a frozen veggie mix of cubed peas, corn, carrots, and green beans. They’ll be defrosted by the time this goes in the oven in the afternoon.
- Layer cheese sauce next. I used a jar of Heinz (Cheese) Lasagne Sauce both for convenience and because my toddler has yet to like a cheese sauce I’ve made from scratch.
- Make mashed potato. I cooked 5 small yellow potatos (skin on) in the microwave and then mashed with milk, butter, salt, and dried onion.
- Layer the mashed potato on once it’s cooled. I actually rolled balls of it in my hands, flattened it, and then placed it on (so that I wouldn’t disturb the other layers to trying to flatten and spread it).
- Add grated cheese on top.
- Put in the fridge until the end of the day. You’ll need to pull it out about an hour before it’s needed.
- Preheat the oven to 180’C. Cook for 45mins and golden on top.