Cheesy Smoked Fish Pie With Broccoli Food

FISH AND BROCCOLI PIE

Steps:

• Poach the fish in the milk for approximately 15 minutes or until cooked.
• Remove the fish from the liquid and flake into a baking dish reserving the liquid for the sauce.
• Boil the broccoli for 3 minutes, you don't want it too soft.
• Drain and stir into the fish.
• Mix a little milk or water into the cornflour and add to the reserved liquid.
• Cook until the sauce thickens, stirring constantly. Add more milk if too thick.
• Stir in the cheese until melted.
• Add salt and pepper to taste.
• Pour the sauce over the fish and broccoli.
• Cover with the breadcrumbs.
• Cook at 170c for 30 - 45 minutes or until the breadcrumbs are brown.

CHEESY SMOKED FISH PIE WITH BROCCOLI

Steps:

• Steps oven to 200°C. Bring a pot of salted water to the boil. Cook kumara and potatoes in pot of boiling water until very soft, 12-15 minutes. Add peas to pot and cook for 1 minute until warmed through. Drain and mash with butter, milk and salt until smooth. Season to taste with pepper. Prepare filling. Heat a drizzle of oil in a fry-pan on medium heat. Cook leek for 3-4 minutes, until soft. Add butter and cook for about 1 minute until melted. Add flour and cook for 1 minute, stirring, then gradually add milk, stirring constantly to avoid any lumps forming. Bring to a simmer and cook for 2-3 minutes until starting to thicken. Add mustard, second measure of cheese, spinach, parsley and salt. Cook for a further 1-2 minutes until spinach has wilted. Remove any bones from fish, flake into sauce and fold through. Season to taste with pepper. Pour filling into an oven dish. Top with mash and spread out evenly. Using a fork, make a wave pattern on top of mash then sprinkle over remaining cheese. Bake for about 10 minutes until heated through. Switch oven grill to high and cook for a further 2-3 minutes until cheese is melted and golden. While pie is cooking, bring a pot of salted water to the boil. Cook broccoli for 3-4 minutes until bright green and tender. Drain and return to pot to keep warm. Cut lemon into wedges. Divide cheesy smoked fish pie between plates and serve broccoli on the side. Sprinkle capers over pie and serve a lemon wedge on the side (if using).

SMOKED TROUT FISH PIES

Steps:

• Heat oven to 200C/180C fan/gas 6. Melt the butter in a saucepan, then stir in the flour for 1 min. Gradually stir in the milk and horseradish, if using. Bubble the sauce to thicken for a couple of mins, then add the dill, three-quarters of the onions, the lemon zest, fish and some seasoning. Pour into 4 individual pie dishes or 1 large pie dish.
• Mix the mashed potato with the remaining spring onion. Spoon over the fish mixture, then bake for 15-20 mins until golden and bubbling.

CHEESY BROCCOLI PIE

Steps:

• In a large bowl, combine broccoli, 2 cups cheese and onion. In another bowl, combine eggs, milk, biscuit mix, salt and pepper; mix well. Pour over broccoli mixture; toss gently. Pour into two greased 9-in. pie plates. Bake at 400° for 25-30 minutes or until a knife inserted in the center comes out clean. Sprinkle with remaining cheese; return to the oven for 1-2 minutes or until melted. Let stand 5-10 minutes before cutting.

EASY-TO-SCALE CHEESY FISH PIE WITH KALE

Steps:

• Tip the potatoes into a pan, cover with hot water from the kettle and add a pinch of salt. Simmer for 15-20 mins until tender, then drain and leave to steam-dry.
• Meanwhile, warm the butter in a heavy-based pan over a low heat. Add the flour and stir until you have a paste. Gradually whisk in 200ml milk until you have a thick white sauce. Simmer for 3-4 mins, stirring. Season, then stir in the mustard and half the cheese, and continue to stir until the cheese has melted. Fold in the fish, peas and kale, and cook for 8 mins more, or until the kale wilts, the fish is just cooked and the prawns are starting to turn pink.
• Heat the grill to medium-high. Mash the potatoes with the spring onion and 1 tbsp milk. Fold in the remaining cheese and season well.
• Tip the filling into a heatproof dish and spoon the cheesy mash on top, swirling it with a fork until the filling is completely covered. Sprinkle over the parmesan and grill for 10-15 mins until the pie is golden and bubbling. Serve with a green salad, if you like. Uncooked pie, well covered in the dish, will keep in the freezer for up to three months.