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
Ingredients
- 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.
Instructions
- 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, add the leeks 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.
*Note: Nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published.