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How to make Fisherman's pie

Yield = 6
Prep time: 0:30
Cook time: 1:00
Total time: 1:30

Ingredients

  • 2 sheets frozen puff pastry, just thawed
  • 2 brown onions
  • 750g smoked cod
  • 2 whole cloves
  • 1 dried bay leaf
  • 750ml (3 cups) milk
  • 60g butter, chopped
  • 300g (2 cups) mixed vegetables (such as peas, cauliflower and carrot)
  • 2 tablespoons plain flour
  • 1/4 cup chopped fresh continental parsley
  • 1 egg, lightly whisked

Method

  • Step 1 Preheat the oven to 200C/180C fan forced. Grease a 20cm (base measurement) 1.5L (6 cup) pie dish. Place a sheet of pastry on a lightly floured surface and roll out to line the base and side of the prepared dish. Bake for 15-20 minutes or until golden. While hot, use a tea towel to carefully press down on the pastry to flatten.
  • Step 2 Halve 1 onion. Place in a large saucepan with cod, cloves, bay and milk. Place over medium-low heat and bring to a simmer. Cover. Remove from heat. Set aside for 10 minutes to poach. Gently break up the cod and use a slotted spoon to transfer to a prepared dish. Strain 500ml of milk mixture into a bowl. Discard remaining. Set aside to cool.
  • Step 3 Finely chop remaining onion. Melt 20g of the butter in a frying pan over medium heat. Add onion and mixed vegetables. Cook, stirring, for 3-5 minutes or until slightly softened. Remove from heat. Transfer to dish.
  • Step 4 Melt remaining butter in a saucepan over medium heat. Whisk in flour. Cook for 2 minutes. Remove from heat. Slowly whisk in milk mixture, whisking constantly until smooth. Return to heat. Cook, stirring, for 5 minutes or until mixture boils and thickens. Stir in parsley. Season. Pour milk mixture over cod and veg.
  • Step 5 Roll remaining pastry out on a floured surface until slightly larger than top of dish. Place over top of pie, pressing edges to seal. Trim edges. Press with a fork to seal again. Cut a small hole in centre. Brush with egg. Bake for 30 minutes or until puffed and golden. Season and serve.