Celeriac topped fish pie
1000 g, (1 kg) cut into 2-3cm cubes
530 ml, (2 cups plus 1½ tbs extra)
400 g, fillets
Skinless white fish
400 g, skinless firm fillets
1 small, halved
Fresh bay leaf
Baby spinach leaves
Reduced fat oil spread
¼ cup(s), (60g)
⅓ cup(s), (50g)
2 tbs, chopped
- Preheat oven to 200°C. Line a baking tray with baking paper. Spread celeriac over prepared tray and bake for 35-40 minutes or until tender and golden.
- Meanwhile, combine milk, cod, white fish, onion, cloves and bay leaf in a large saucepan and bring to the boil. Reduce heat and gently simmer for 4-5 minutes or until fish is just cooked through. Transfer fish to a plate using a slotted spoon. Set aside to cool for 5 minutes before flaking. Strain poaching liquid into a bowl, discarding solids. Reserve poaching liquid.
- Heat 2 tablespoons water in a large saucepan over medium heat. Add spinach and cook, tossing with tongs, for 1-2 minutes or until wilted. Drain. Squeeze out any excess moisture and coarsely chop.
- Melt 50g spread in a large saucepan over medium heat. Add flour and cook, stirring, for 2 minutes. Gradually add reserved poaching liquid, stirring constantly, until smooth and combined. Bring to the boil. Reduce heat and simmer, uncovered, for 2 minutes or until sauce has thickened. Add flaked fish, chopped spinach and dill and stir to combine. Season with salt and pepper.
- Mash roasted celeriac with remaining spread and extra milk in a large bowl. Season with salt and pepper.
- Transfer fish mixture to a 1 litre (4-cup) capacity baking dish and top with mash. Bake for 20 minutes or until golden and bubbling. Serve.