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Creamy Mushroom and Hake Pie

Serves 6



250g hake, skinned and cut into large pieces

250g assorted fresh mushrooms, wiped clean, trimmed and quartered

500ml (2 cups) milk

salt and white pepper to taste


60ml (4 tbsp) butter

1 medium onion, chopped

1 stick celery, chopped

50g (½ cup) cake flour

10ml (2 tsp) fresh lemon juice

45ml (3 tbsp) fresh parsley, finely chopped


900g potatoes, peeled and cubed

30ml (2 tbsp) butter

milk as needed



1 Preheat the oven to 200˚C. Grease a 1,5 litre baking dish.

2 Place the fish and mushrooms in a large ovenproof dish. Bring the milk to the boil and pour over the fish and mushrooms. Bake in the oven for 20 minutes. Using a slotted spoon, transfer the fish and mushrooms to the 1,5 litre baking dish. Pour the milk into a jug and set aside. Season the fish and mushrooms with salt and white pepper and set aside.

3 For the mashed potato topping, cover the potatoes with cold water. Bring to the boil, add a pinch of salt and cook for 20 minutes until the potatoes are tender. Drain the potatoes. Mash the potatoes with the butter, adding a little milk if the mash seems too dry. Season well with salt and white pepper. Set aside.

4 To make the sauce, melt the butter in a saucepan. Add the onion and celery and cook until soft but not coloured. Stir in the flour, and then remove from the heat. Slowly stir in the reserved milk from cooking the fish and keep on stirring until you have a smooth sauce. Return to the heat and bring to a simmer over medium heat, stirring all the time, until cooked and thickened. Stir in the lemon juice and check the seasoning. Stir in the parsley. Pour the sauce over the fish and mushrooms.

5 Top the fish with the mashed potatoes and bake in the oven for 30 to 40 minutes until golden brown. Serve at once.