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Fish & finger pie

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Ingredients

Adjust Servings:

	200 G Flour Plain
	100 G Butter Cold
	50 G Rolled Oats
	50 G Cheese Hard and grated
	500 G Fish Skinless and boneless
	2 Carrots Large
	100 G Peas Frozen
	400 G Prawns Large cooked and peeled
	50 G Butter
	50 G Flour Plain
	45 ML Milk
	30 G Parsley Chopped
	Pepper As desired
	1 Bay Leaves

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Fish & finger pie

Name: Fish & finger pie
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 Servings
Cuisine: British
Ingredients: Flour: 200 G; Butter: 100 G; Rolled Oats: 50 G; Cheese: 50 G; Fish: 500 G; Carrots: 2; Peas: 100 G; Prawns: 400 G; Butter: 50 G; Flour: 50 G; Milk: 45 ML; Parsley: 30 G; Pepper; Bay Leaves: 1

Cuisine:

British

Easy Fish Pie

40 Mins
Serves 6
Easy

Ingredients

200 G Flour
Plain
100 G Butter
Cold
50 G Rolled Oats
50 G Cheese
Hard and grated
500 G Fish
Skinless and boneless
2 Carrots
Large
100 G Peas
Frozen
400 G Prawns
Large cooked and peeled
50 G Butter
50 G Flour
Plain
45 ML Milk
30 G Parsley
Chopped
Pepper
As desired
1 Bay Leaves

Directions

Get the kids involved in making this veg filled fish pie. A healthy treat for all the family

Steps

1 Done	First make the topping: Heat oven to 200C/fan 180C/gas 6. Place the flour in a large mixing bowl. Cut the butter into small pieces and add to the flour. Add the oats and, using a fork, mash the butter into the flour and oats until the mixture looks like large breadcrumbs. This could take a child up to 5 mins. Add the cheese and stir until mixed together well. Set this aside as you prepare the filling.
2 Done	To make the filling: Cut the cod into finger-sized pieces and place in the buttered oven-proof dish. Peel the carrots and cut into pieces the size and shape of your little finger. Put the carrots in the same dish as the cod, then add the peas and the prawns.
3 Done	To make the sauce: Place the butter into a saucepan and allow to melt over a medium heat. Remove the saucepan from the heat, then add the flour, stirring to form a thick smooth paste. Place the saucepan back over the heat and cook for 2 mins to remove the starchy taste. Gradually add the milk, a little at a time, and stir with a wooden spoon, making sure that no lumps appear, until you have a smooth sauce. This mixture should resemble the consistency of double cream. When the sauce has come to the boil, turn down the heat and simmer for 2 mins. Season with pepper according to taste. Add the parsley and bay leaf, then pour the sauce over the fish, carrots and peas.
4 Done	Finally: Sprinkle the topping you made earlier over the fish and sauce. Place the dish into the oven, then bake for approximately 20-25 mins or until the topping is golden and crunchy. Remove from the oven and serve with crispy salad or mashed root vegetables