Fish Pie

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Fish Pie Rachels OrganicThis fish pie combines cod, salmon & prawns in a creamy béchamel sauce made using yogurt. The yogurt complements the fish and is lower in fat making it a good alternative ingredient

Makes 4-6

Preparation time 20 minutes

Cooking time 1 hour

What You’ll Need: 

  • 300g cod fillet or loin, skin removed and diced
  • 300g salmon fillet, skin removed and diced
  • 200g tiger prawns
  • 1kg Maris Piper potatoes, mashed

For The Sauce:

  • 570ml milk
  • Salt & Pepper
  • 50g butter
  • 50g plain flour
  • 250g Rachel’s Organic Greek Style Natural Yogurt

What To Do:

1. Pre-heat the oven to 180°C/350°F/Gas 5 and grease a suitable ovenproof dish.

2. Using the milk for the sauce, add to a shallow saucepan and poach the fish, cook both sides for approximately 2 minutes. Drain and reserve the milk.

3. Take another pan and melt the butter, add the flour to make a paste. Gradually add the reserved milk, constantly stirring to make a smooth sauce. Add the yogurt and seasoning.

4. Place the cooked fish into the serving dish together with the prawns. Pour over the white sauce.

5. Top the pie with the creamy mash potato. 6. Cook for 40-50 minutes until the top is golden brown.

Tip: why not try adding a little more yogurt to the mash potato, it makes it creamy and tasty.

Recipe from Rachelsorganics.co.uk.

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