Lemon Fish Pie [1]

500g boneless fish

1tbsp parsley leaves, finely chopped

3 hard-boiled eggs, quartered

4 cups mashed potato, seasoned

3-4 tbsp lemon juice

<strong>For white sauce:</strong>

3 cups milk

70g butter

½ cup flour

½ tsp mustard powder

Pinch nutmeg

Salt

Black pepper, ground

1

For the white sauce:
2

In a pot, melt the butter and add flour as soon as it begins to foam. Stir over heat for about a minute. Then add mustard powder and nutmeg.
3

Gradually whisk in milk, until thick. Then season to taste. This should make 3 ½ cups.
4

Then mix lemon juice and parsley. Pour half the sauce into a baking dish. Cover with fish and eggs. Then pour over the rest of sauce.
5

You can cover with a layer of mashed potato. Then bake at 220 C for 30 minutes. The sauce will start to bubble and the potato will turn into golden on top.

Cooks Note