Slow Cooker Fish Pie
If you're looking for a way to get the whole family enjoying more fish in their diet it really doesn't get easier than this slow cooker fish pie.
Servings: 4 people
- Spray oil
- 1 leek thinly sliced
- 50 g butter
- 50 g plain flour
- 450 ml milk
- 150 ml fish or chicken stock
- 75 g cheese
- 1 bay leaf
- 800 g mixed fish – salmon smoked haddock, unsmoked haddock etc skinned and cubed
For the Topping:
- 800 g mashed potato made with milk and butter. However, you can make slimline mash with just skimmed milk if you’d prefer.
Spray a large saucepan with oil and fry the leeks until softened. Transfer to a plate and continue with the next steps.
Add the butter, flour and milk to the saucepan and bring to the boil while whisking constantly until thickened and smooth. Stir in the stock, cheese and bay leaf.
Put the fish in an even layer in the slow cooker pot and pour over the sauce. Cover and cook on low for 2-3 hours.
Spoon the fish mixture into an ovenproof dish. Top with mashed potato and sprinkle with the cheese and brown in the oven until golden.