Fish Pie With Watercress Sauce Recipe

Cooking Directions

• STEP 1.Preheat the oven to 180°C (350°F) and grease a baking dish.
• STEP 2.In a large saucepan, bring the fish stock to a simmer. Add the fish fillets and poach for 5 minutes, until cooked through. Remove the fish from the stock and set aside.
• STEP 3.In the same saucepan, melt the butter and add the flour. Cook for 1 minute, stirring constantly. Gradually whisk in the milk until smooth and thickened.
• STEP 4.Add the watercress to the sauce and cook for 2 minutes, until wilted. Season with salt and pepper to taste.
• STEP 5.Flake the cooked fish into bite-sized pieces and stir into the sauce along with the peas. Transfer the mixture to the greased baking dish.
• STEP 6.Spread the mashed potatoes evenly over the fish mixture, smoothing the top with a spatula.
• STEP 7.Bake in the preheated oven for 25-30 minutes, until the top is golden and the filling is bubbling.
• STEP 8.Serve the fish pie with watercress sauce hot, garnished with fresh watercress leaves.

Cooking Tips

• You can use a combination of different fish fillets for added flavor.
• If you prefer a smoother sauce, you can blend the watercress with the milk before adding it to the butter and flour mixture.
• Feel free to add other vegetables like carrots or corn to the fish mixture for extra color and texture.

Storage and Serving

• Leftover fish pie can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the pie in the oven at 180°C (350°F) for 15-20 minutes, until heated through.
• Serve the fish pie with a side of steamed vegetables or a fresh green salad for a complete meal.