Fish Potato Pie

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At times, all we need is some comfort food for lunch or dinner. Even though I am always at loggerheads whether the folks would love it, I have always get good responses from them to my utter surprise. Taking from my experience of making the potpie and seeing how much the folks enjoyed – and even requesting it several times – I wanted to try this fish pie recipe as soon as I saw it in a Vanitha Pachakam magazine I picked up while coming back from home last year.

There is nothing in it – very straightforward, easy to make and very filling too! With a bunch of fussy eaters at home, I hardly had any leftovers for this. Go ahead, and make this for some comfort food. This would be amazing with a fresh salad on the side, but nobody had the time to wait for the salad and just wanted to dig in! 🙂 Off to the recipe…

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4 from 2 votes

Fish Potato Pie

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 4 -6

Author Rafeeda

Ingredients

• 500 gm fish fillet I used shark fillets
• Salt and pepper to taste
• 1 tbsp olive oil
• 2 large potatoes
• FOR SAUCE:
• 2 tbsp olive oil
• 1 heaped tbsp ginger garlic paste
• 1 onion minced
• 2 tbsp celery chopped
• 2 tbsp all-purpose flour
• 500 ml milk
• 1 tsp dried parsley
• Salt and pepper to taste
• Grated mozarella cheese as required

Instructions

• Wash and pat dry the fish fillet. Rub in salt and pepper.
• Heat olive oil in a fry pan or grill pan and sear both the sides of the fish well, till done.
• Crumble the fish and set aside.
• Wash the potatoes well and cut into thin roundels.
• Heat water with salt till it boils, then leave the potatoes in low flame for around 5 to 7 minutes. Switch off and drain.
• Heat olive oil in a sauce pan. Fry the ginger garlic paste till a nice aroma comes.
• Add the onion and celery and saute till the onion wilts.
• Add the flour and fry for a couple of minutes. Now add in the milk and stir till there are no lumps. Cook on low flame till the mixture thickens.
• Add in salt, pepper and dried parsely. Switch off.
• Preheat oven to 180 degrees. In a deep baking pan. put the crumbled fish, top it with the potatoes. Pour the sauce all over it and then sprinkle generous cheese on top.
• Bake for around 30 minutes or golden brown, with the sauce bubbling. Serve hot...