My most memorable fish pie was at Avoca café at the Powerscourt Estate in Ireland. What I remember was it being packed full of fish and the seeded mustard mash on top. This recipe tries to take a healthier view of this tasty classic – with a white sauce made from reduced fat milk and a blended sweet potato and white potato mash. While I think you could make the whole thing using the Thermomix, doing parts of it on the stove allow you to multi-task and get the whole thing into the oven sooner.
600g fish fillets
1 large onion, peeled and diced into 0.5-1cm pieces
1 clove garlic, minced
1½ cups frozen peas
Light olive oil for cooking
2 carrots, peeled and diced into 0.5-1cm pieces
2 tbsp self-raising flour
2 tbsp light olive oil
2 cups reduced fat milk
Salt and pepper to season
600g sweet potato, peeled and cut into 2cm pieces
400g potato, peeled and cut into 2cm pieces
100g reduced fat milk
1 tbsp seeded mustard
250g light tasty or cheddar cheese, grated
Salt and pepper to season
1. Put potatoes, milk, water, salt and pepper into the Thermomix bowl and cook with the measuring cup (MC) off for 12 minutes/100C/Speed 1
2. Put carrots into the Varoma bowl and put fish on the top tray. After the Thermomix stops, remove the MC, put the Varoma on top and cook for 10 minutes/Varoma/Speed 1
3. In the meantime, in a small saucepan, heat 2 tbsp light olive oil on medium-high heat, then add flour and stir to combine.
4. Slowly add milk and whisk to combine. Reduce heat and whisk occasionally until the mixture thickens. Do not let it boil
5. Once the Thermomix stops, remove the Varoma and put the butterfly into the bowl
6. Add mustard and then mash with MC on for 20 seconds/Speed 3
7. To finish the filling, heat olive oil in a large frying pan on medium-high heat, add onions and garlic and cook for 1-2 minutes until the onions are soft
8. Add peas and carrots into the frying pan, reduce heat to medium-low, add the white sauce and stir to combine
9. Remove any skin on the fish and break up into approximately 3-4cm pieces and add to the frying pan. Stir gently to combine
10. Turn on the grill in the oven to heat up
11. Put filling into a rectangular baking dish and cover with the mashed potato
12. Score the mash potato with a fork, sprinkle with grated cheese and put in the middle shelf of the oven.
13. Grill for approximately 10-15 minutes or until top is browned
I’ve changed this recipe from the draft. I’ve decided to use the grill as all of the ingredients are hot and cooked going into the oven, so the grill is only needed to melt and brown the top of the pie.