Creamy Fish Pie with Vegetables
This meal comes together incredibly quickly, and is perfect for a week night. The vegetables bake in the luxurious yet simple cream sauce, and the paprika really makes a difference in the dish. This is my take on the lovely Mary Berry's easy fish pie, and I hope you give this one a try! I think you'll love it just as much as we did. Enjoy, friends!
Creamy Fish Pie with Vegetables
8-10 servings
Ingredients:
7 medium potatoes, peeled and roughly cubed
1 head cauliflower, chopped into 1-inch florets
2 cups thickly sliced mushrooms
1 pound boneless, skinless white fish (such as cod or tilapia)
1/2 bunch green onion, roughly chopped
1/2 bunch parsley, roughly chopped (plus more for garnish)
1 cup cheese of choice
2 cups heavy cream
2 tablespoons cornstarch
2 teaspoons granulated garlic (or garlic powder)
2 teaspoon paprika, divided
Salt and Pepper
Directions:
1. Preheat oven to 400 degrees F. Whisk the heavy cream, cornstarch, 1 teaspoon salt, 1 teaspoon granulated garlic, 1 teaspoon paprika and 1/2 teaspoon freshly ground pepper until well combined. Set aside.
2. Add the potatoes to a large pot of water with 2 tablespoons of salt and put on high heat. After the potatoes have been on the heat for 5 minutes, add in the cauliflower florets. When the potatoes are almost fork tender (but not falling apart), drain the vegetables and dump into large oven proof baking dish. Sprinkle with a pinch of salt and pepper.
3. Top potatoes and cauliflower with the chopped mushrooms, then top with the chopped parsley and green onion. Top with cheese. Divide the fish to evenly lay on top, then pour over the heavy cream mixture. Sprinkle with the remaining 1 teaspoon of paprika.
4. Bake for approximately 35 minutes, until the fish is flaky and fully cooked through. Remove from oven and let cool for about 10 minutes before serving. Garnish with fresh parsley, if desired. Enjoy.