Savoury
Suppers
Not Too Fishy Pie
Serves 2
2 fillets Smoked Haddock
10mls Lemon Juice
2 Potatoes for baking
1 Onion
2 Leeks
120g Mushrooms
2 Red Peppers
200g Broccoli
2 x 10ml spoons oil
Cheese Sauce
50g Plain Flour
2.5ml Mustard
Pinch Salt and Pepper
50g Sunflower Margarine
½ pint Semi Skimmed Milk, and juices drained from vegetables
100g Low Fat Cheddar (keep some back for topping)
Crumble Topping
100g Wholemeal Flour
60g Hamlyns Scottish Oatmeal
50g Sunflower Margarine
Pinch of Salt and Pepper
Method
1. Place fish on a microwaveable plate, add lemon juice, cover with cling film and microwave on high for 1 minute. Flake when cool.
2. Scrub potatoes, prick all over and microwave for 6-8 minutes, or until cooked. Cut into slices.
3. Prepare vegetables - wash and slice leeks, peppers, mushrooms and peel and finely chop onion. Place in a microwaveable dish with the oil. Cook on high for 3 minutes. Drain vegetables and add the liquid to the milk.
4. To make cheese sauce - melt margarine for 1 minute, add the flour, mustard, salt and pepper. Add the milk mixture and cook on high for 5 minutes, whisking every 2 minutes. When thick, stir in most of the cheese.
5. Wash broccoli and place in a microwaveable container with 2 x 15ml spoons of water. Cook for 2 minutes.
6. Make crumble topping by rubbing margarine into flour, oatmeal, salt and pepper. Stir in the rest of the cheese.
7. Assemble pie by putting a layer of vegetables at the bottom, topped with the flaked fish, then the sliced potato, pour on the cheese sauce and finally top with the crumble topping.
8. Cook on combination 1 medium for 8-10 minutes. Garnish with the cooked broccoli.
This recipe was created by pupils Megan Robertson & Philip Buchan from Kemnay Academy, and was part of the winning menu in the S1/S2 category of 'Get Set to Cook Competition' for Grampian Schools, co-sponsored by Hamlyns.
