Recipe: Appetizing The Best Fish Pie Filling Recipe

Recipe: Appetizing The Best Fish Pie Filling Recipe Delicious, fresh and tasty.

The Best Fish Pie Filling Recipe. Great recipe for The Best Fish Pie Filling Recipe. This fish pie filling is seasoned to perfection and tastes so good with or without a pie crust. I used my go to vegetables but feel free to customise it using any vegetables you like.

The extra pots and pans are totally worth it!

The key element of Fish Pie is the broth used to make the creamy sauce.

And the path to a great broth is using the right fish.

You can cook The Best Fish Pie Filling Recipe using 11 ingredients and 3 steps. Here is how you achieve that.

Ingredients of The Best Fish Pie Filling Recipe

1. You need 320 g of tuna flakes in oil.

2. You need 2 of medium sized bell peppers (Any colour will do, I used green).

3. It’s 1 of medium sized onion.

4. You need 2 of medium sized carrots.

5. Prepare 1 tsp of paprika.

6. Prepare 1/2 tsp of salt.

7. Prepare 1 tsp of curry powder.

8. You need 1 tbsp of butter, at room temperature.

9. It’s 1 tsp of cornstarch + 1 tsp water.

10. It’s 1 of garlic clove.

11. You need 1/2 tsp of ginger powder.

Best Fish for Fish Pie Try these fish pie recipes today - we have an easy fish pie for the family, a light and healthy fish pie, an indulgently creamy fish pie and more.

Create a delicious fish pie sauce, try a different fish pie mix and get inspired by new ideas for the ultimate comfort food.

A fish pie recipe can be as classic or modern as you make it.

Bentley's is best-known for fabulous oysters but the fish pie comes a close second.

The Best Fish Pie Filling Recipe instructions

1. Gather all the ingredients. Thoroughly wash the vegetables. Grate the carrots, finely dice the garlic and cut the bell peppers and onions into cubes. Mix the water and cornstarch together..

2. In a heavy bottom saucepan to avoid burning, cook the tuna flakes alone for about 2 - 3 minutes on medium heat stirring frequently. After, add in the vegetables and continue cooking for 2 minutes, stirring as and when needed..

3. Next, add in all the seasoning, cornstarch and water mixture and butter, stir thoroughly and cook for the last 3 - 4 minutes on low heat. When done, take of the heat and allow to cool completely. Use for the intended purpose. This filling can be refrigerated for up to 1 week and frozen for up to 1 month in a zip lock bag. Just reheat for a few minutes before use..

The recipe serves four and the portions are very generous.

I live alone and improvised a version for two.

Stir the fish and prawns into the sauce.

Spoon into a two-litre baking dish.

Top with potato, peaking the surface with the back of a fork, then sprinkle on the cheese.