Gratin Fish Pie
- Serves:
- 4
- Course:
- Dinner
- Prep:
- 15 mins
- Cook:
- 25 mins
- Total time:
- 40 mins
An easy and delicious fish pie, finished with scalloped potato and a cheesy crumb topping.
Credited to: Coeliac UK
Nutritional Information
-
KCal
551 -
Protein (g per Serving)
32 -
Carbohydrates (g per Serving)
81 -
Fibre (g per Serving)
9 -
Fat Contents (g)
12 -
Sugars (g per serving)
9
Ingredients
- 4 large potatoes
- 10g butter
- 1 onion, finely diced
- 1 carrot, finely diced
- 1 celery stick, finely dice
- 1 bay leaf
- 1½ tbs cornflour*
- 300g milk
- 500g mixed fish, large dice
- 100g frozen peas, defrosted
- 1 lemon, zest and juice
- 1 tbs parsley, chopped
- 60g Cheddar cheese
- 3 gluten free crackers*, crushed
- Salt & black pepper
* Check Coeliac UK's Food and Drink Information for suitable products
Method
Pre-heat the oven to 200ᵒC, 400ᵒF, gas 5.
Peel the potatoes and cut into 1cm thick slices. Place in a pan, cover with water, and simmer for 7-8 minutes until cooked, then drain and reserved until needed.
While the potatoes are cooking, heat the butter in a medium size pan on the stove. Add the onion, carrot, and celery, then cook slowly with the bay leaf until the vegetables are soft. Then add 250ml of the milk and bring to a simmer.
Mix the remaining 50ml of milk with the cornflour, to form a paste. Add this to the simmering milk and cook for 3-5 minutes, then add the mixed fish and peas. Cook for 5 minutes on a low heat, or until the fish is just cooked. Take off the heat and add the lemon zest and juice, and the chopped parsley. Place into an oven-proof dish.
Top with the cooked potato slices, grated cheese, and crushed gluten free crackers or gluten free breadcrumbs.
Place in a hot oven for 10 minutes or until the cheese is nicely melted and golden.