Find out how to create my special Pappas Crunchy Fish Pie dish...
Ingredients
2 x Cans 310g Sealord Chunky Style Smoked Fish Flavour
Fish Fillets
1 x Spring Onion
1 x Broccoli
2 x Carrots
1 x Courgette
2kg White Potatoes
1 x Pams Finest Tahatai Smoked Cheddar Cheese
1 x Sea Salt Chips Upper Cuts
What do I need from my home Kitchen?
2 1/2 Cups of Milk
3 Teaspoons Corn Flour
60g Butter
1 Tablespoon of Breadcrumbs
Olive Oil (optional)
Method
Wash vegetables. Slice Courgette, chop Broccoli, dice Carrots and set aside. Grate Cheese, set aside. With your hands crush the Potato Chips and set aside. Keeping the juice of the Smoked Fish Fillets, drain and place in a dish, crumble the fish fillets and place in a dish separate to the juice.
Peel potatoes then place in a pot with enough water to cover and season with some salt. Cook until soft. Before draining, keep 1/2 cup of the water, then drain the rest of the liquid. Once cooked, mash with ½ cup of milk, 25g butter and the half of cup of water that was reserved, set aside.
Pre-Heat oven to 18O0c. Lightly grease an oven proof dish with butter and sprinkle some breadcrumbs covering the bottom of the dish and the sides.
Mix 2 cups of milk with corn flour, set aside. In a pot, place 25g of butter to sauté the spring onion until soft, add in the juice from the smoked fish, add milk and cornflour mixture. Keeping the temperature on low, stir with a wooden spoon often until it thickens. Add shredded smoked fish and Pams Finest Tahatai Smoked Cheddar Cheese. Mix until combined, remove from stove.
Pour mixture into the oven dish, place mashed potatoes on top. Sprinkle the top of the pie with crushed potato chips and bake for approx 20-25 minutes until golden.
While the pie is in the oven, bring to boil 2 litres of water, season with some salt. Place the carrots and broccoli in boiling water for the first two minutes then add in the courgette. Cook until semi soft or to your preferred requirements. Drain and season with some cracked pepper and toss the vegetables with some olive oil, serve with fish pie.
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