There is nothing better on a cold winter's day than Fish Pie! Everyone makes it differently, and I love being invited to friend's houses to try theirs! In New Zealand, a lot of people make it with smoked fish, but as I can't find that in Japan I use fresh salmon, skinned and boned.
Ingredients:
1 tbsp garlic butter, Olive oil
500g Salmon, skinned and boned
1 onion chopped
1 cup white mushrooms or shimeji
1 cup frozen mixed vegetables
3 tbsp flour
700ml - 1L milk
6-7 medium potatoes, peeled and quartered
1 tbsp butter
1 cup grated cheese
1 tbsp grainy mustard
salt and pepper
In a large pot boil potatoes until soft. Chop salmon into large bite and coat in salt and pepper and fry in garlic butter and olive oil until cooked. Remove from pan and set aside. Add onion to pan and fry for 2-3 mins. Add mushrooms and mixed veges and cook until heated through. Add flour and coat, then gradually add milk stirring the whole time as it thickens. Add mustard and salt and pepper and stir in. Once it is thickened stop adding the milk.
Mash the potatoes with butter and milk. Season with salt and pepper.
Grease a casserole dish with butter and spoon fish mixture into it. Spread potato over the top and sprinkle grated cheese. Make sure the top of the potato doesn't reach the top of the dish or it will spill over in the oven. I often separate it into two dishes.
Bake in the oven at 200 degrees Celcius for 15-20 mins or until golden on top.
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