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Celeriac topped fish pie

Celeriac topped fish pie

Total Time
1 hr 20 min
20 min
1 hr



1000 g, (1 kg) cut into 2-3cm cubes

Skim milk

530 ml, (2 cups plus 1½ tbs extra)

Smoked cod

400 g, fillets

Skinless white fish, raw

400 g, skinless firm fillets

White onion

1 small, halved


4 whole

Fresh bay leaf

1 whole

Baby spinach

250 g

Reduced fat oil spread

¼ cup(s), (60g)

Plain flour

cup(s), (50g)

Fresh dill

2 tbs, chopped


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Mash roasted celeriac with remaining spread and extra milk in a large bowl. Season with salt and pepper.
  6. 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.


SERVING SUGGESTION: Salad to serve made with baby spinach leaves, red onion rings, 2 tbs toasted pine nuts, 1 tbs lemon juice and 2 tsp olive oil (contains nuts). VARIATION: Swap celeriac for pumpkin.