Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a special dish, the best fish pie filling recipe. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
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 Best Fish Pie Filling Recipe is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It is easy, it’s fast, it tastes yummy. The Best Fish Pie Filling Recipe is something which I have loved my whole life. They are fine and they look wonderful.
To begin with this particular recipe, we must prepare a few components. You can cook the best fish pie filling recipe using 11 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make The Best Fish Pie Filling Recipe:
- Prepare 320 g tuna flakes in oil
- Prepare 2 medium sized bell peppers (Any colour will do, I used green)
- Prepare 1 medium sized onion
- Make ready 2 medium sized carrots
- Prepare 1 tsp paprika
- Make ready 1/2 tsp salt
- Take 1 tsp curry powder
- Prepare 1 tbsp butter, at room temperature
- Make ready 1 tsp cornstarch + 1 tsp water
- Take 1 garlic clove
- Take 1/2 tsp ginger powder
Bentley's is best-known for fabulous oysters but the fish pie comes a close second. 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.
Instructions to make The Best Fish Pie Filling Recipe:
- 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.
- 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.
- 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.
Spoon into a two-litre baking dish. Top with potato, peaking the surface with the back of a fork, then sprinkle on the cheese. Place the fish fillets skin side up in a large non-stick frying pan, cover with the remaining milk, add the studded onion, bay leaves and peppercorns. Carefully lift the fish from the milk and place in a large ovenproof dish. Assemble the pie, then cover tightly with a double thickness of foil.
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