Fish and Potato Pie

This is a complete meal and does not require any other side dishes. It is very good comfort food for a winter’s night, or when one is suffering from a cold. Serve alone, or with a fresh green salad. You can use fresh white fish such as cod or bream instead of canned tuna. Simply poach the fish in a little water until cooked through then flake it, removing all bones, an add to the mixture at the appropriate time as below.


25g butter.

1 onion, peeled and diced.

1 clove garlic crushed.

Bay leaf.

Salt and pepper.

1 tsp Dijon mustard.

2 tblsp flour.

1 cup warm milk.

½ cup parsley.

2 cups chopped silver beet or spinach.

1 425g can tuna drained.

4-5 potatoes boiled in skins.

More butter.


Preheat the oven to 180°C. Heat the butter in a pan over a medium flame and cook the onion, garlic and bayleaf until the onion is translucent. Add salt and pepper to taste. Stir in the mustard and the flour and cook for a further 2-3 minutes, stirring frequently, then add the milk slowly, stirring until a smooth sauce is obtained.

Remove and discard the bayleaf. Add the parsley and spinach and cook until the spinach has wilted down, then add the fish, stirring until the mixture is evenly mixed. Pour the mixture into a small casserole dish.

Slice the potatoes and layer them on top of the tuna mixture. Dot with the diced butter and bake for 40 minutes, until the mixture is bubbling and the potatoes are golden.

Serves: 2.

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