Cheat’s Fish Pie with Shortcrust Top

Charmaine Lu -
  • 230g ready-made bechamel sauce
  • 25g grated cheddar
  • Handful of parsley and dill, chopped
  • 1 lemon, zest and juice only
  • 320g mixed salmon, smoked haddock and cod chunks
  • 375g ready-rolled shortcrust pastry
  • 1 beaten egg
  • Preheat the oven to 200C. Pour the bechamel into a bowl and stir through the herbs, cheese, lemon juice and zest and some seasoning. Fold in the fish mix, then spoon into 2 x 400ml pudding bowls or ramekins. Unroll the pastry and cut 2 x 14cm discs, or the size to fit your ramekins. Brush the inside rim of the ramekins with egg, then top with the pastry discs, pressing to seal.
  • Bake for 20-25 mins or until golden brown and piping hot, then serve with peas and broccoli.
25 mins
2 serving