Fish pie with three-veg topping
Fish pie with three-veg topping
Ingredients
- 550g sweet potato, peeled, chopped
- 1 large carrot, peeled, chopped
- 450g cauliflower, cut into florets
- 5 garlic cloves
- 120ml extra virgin olive oil
- 1 bunch English spinach, ends trimmed
- 40g (1/4 cup) plain flour
- 500ml (2 cups) skim milk
- 2 (about 380g) leeks, thinly sliced
- 1kg firm white fish fillets (such as ling), skin & bones removed, cut into 2-3cm pieces
- 80g (1/2 cup) frozen peas
- 1/2 bunch fresh continental parsley, finely chopped
- 1/2 lemon, rind finely grated, juiced
Instructions
- 1
Place the sweet potato and carrot in a large steamer over a saucepan of simmering water. Cook, covered, for 10 minutes. Add the cauliflower and 3 of the garlic cloves. Cook, covered, for a further 10 minutes or until tender. Transfer to a food processor. Add 2 tbs of the olive oil and season with pepper and a pinch of salt. Process until smooth, adding 1-2 tbs of water if required. Set aside.
20 min - 2
Microwave the English spinach, covered, on high for 3-4 minutes or until wilted. Set aside to cool. Squeeze excess liquid from spinach. Coarsely chop.
4 min - 3
Meanwhile, for the bechamel sauce, heat 2 tbs of the oil in a small saucepan over medium heat. Add 2 tbs of the flour. Cook, stirring, for 1-2 minutes. Gradually add the milk, whisking until smooth. Bring to boil, stirring constantly. Reduce heat to low. Simmer, whisking constantly, for 5 minutes or until mixture thickens. Set aside.
7 min - 4
Chop the remaining garlic cloves. Heat 1 tbs of the oil in a large saucepan over low heat. Add garlic and leek. Cook, sti
