Creamy hake and mushroom pie

Fish pie is a healthy and hearty dish to satisfy a hungry family, and to help the fish go further, mushrooms provide both flavour and nourishment. With the weather a little on the mis side, this creamy mushroom and hake pie shared by The South African Mushroom Farmers’ Association, is on our dinner menu tonight!

CREAMY MUSHROOM AND HAKE PIE

Serves 6

 

Ingredients

Fish:

250 gm assorted mushrooms, wiped clean, trimmed and quartered

250 gm hake, skinned and cut into large pieces

500 ml (2 cups) milk

 

Sauce:

60 ml (4 tablespoons) butter

1 medium onion, chopped

1 stick celery, chopped

50 gm (1/2 cup) cake flour

10 ml (2 teaspoons) fresh lemon juice

45 ml (3 tablespoons) fresh parsley, finely chopped

 

Mashed potato topping:

900 gm potatoes, peeled and cubed

30 ml (2 tablespoons) butter

milk as needed

salt and white pepper to taste

 

Method

Preheat the oven to 200 ˚C. Grease a 1,5 liter baking dish.

1. Place the fish and mushrooms in a large oven proof dish. Bring the milk to the boil and pour over the fish and mushrooms. Bake in the oven for 20 minutes. Using a slotted spoon, transfer the fish and mushrooms to a 1,5 liter baking dish. Pour the milk into a jug and set aside. Season the fish and mushrooms with salt and white pepper and set aside.
2. Cover the potatoes with cold water. Bring to the boil, add a pinch of salt and cook for 20 minutes until the potatoes are tender. Drain the potatoes. Mash the potatoes with the butter, adding a little milk if the mash seems to dry. Season well with salt and white pepper. Set aside.
3. To make the sauce, melt the butter in a saucepan. Add the onion and celery and cook until soft but not coloured. Stir in the flour, and then remove from the heat. Slowly stir in the reserved milk from cooking the fish and keep on stirring until you have a smooth sauce. Return to the heat and bring to a simmer over medium heat, stirring all the time, until cooked and thickened. Stir in the lemon juice and check the seasoning. Stir in the parsley. Pour the sauce over the fish and mushrooms.
4. Top the fish with the mashed potatoes and bake in the oven for 30 to 40 minutes until golden brown. Serve at once.