• Fish and feta pie is a healthy spin on a traditional high-carb pie. This yummy main is just as creamy as a traditional savoury pie, but without the aftereffect of feeling uncomfortably full. A wonderfully flavoured, guilt-free dinner.

    Fish and feta pie

    Dinner
    Serves: 4 - 6
    Cooking Time: 45 mins

    Ingredients

    • 750g sustainable white fish, skinned, filleted and sliced
    • 125ml (½ cup) dry white wine
    • 1 bay leaf
    • a few peppercorns
    • a few sprigs of dill
    • salt, to taste
    • 125g smoked angelfish or smoked salmon trout, flaked
    • Sauce

    • 20g (2 tbsp) butter
    • 30ml (2 tbsp) flour
    • cooking liquid from the fish
    • 250ml (1 cup) full-cream milk, warmed
    • 30ml (2 tbsp) chopped fresh dill
    • 100g feta, crumbled
    • sea salt and freshly ground black pepper, to taste
    • Mashed potato topping

    • 750g potatoes, peeled and cubed
    • 60ml (¼ cup) cream
    • 60ml (¼ cup) full-cream milk
    • 60g butter
    • sea salt and freshly ground black pepper, to taste
    • grated nutmeg, to serve

    Instructions

    1

    To prepare the fish, gently poach it in the wine with the bay leaf, peppercorns, dill and a little salt until just cooked, about 5 minutes.

    2

    Strain and reserve 125ml (½ cup) of the cooking liquid.

    3

    Separate the fish into large flakes and mix with the flaked smoked fish.

    4

    To make the sauce, melt the butter in a small heavy-based saucepan.

    5

    Whisk in the flour until smooth. Remove from heat and gradually whisk in the strained, reserved cooking liquid and warmed milk until smooth and thickened.

    6

    Remove from heat and stir in the dill and feta. Check seasoning.

    7

    To make the potato topping, steam the potatoes until tender.

    8

    Drain off the water, then add the cream and milk, and cut in the butter. Heat through, turn into a large deep bowl and mash together.

    9

    Finally, whisk with an electric balloon whisk until fluffy. Check seasoning.

    10

    To assemble the pie, mix the sauce with the fish and turn it into a buttered baking dish. Top with the mashed potato and sprinkle with nutmeg. Bake at 200°C for about 30 minutes or until piping hot and golden.

    11

    Serve with wilted spinach leaves on the side.

    Notes

    To drink: Pair with an oaked white blend – the round finish and complex flavours will suit this hearty dish.

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    ALSO SEE: Shepherd’s pie with a cheesy potato topping

    Shepherd’s pie with a cheesy potato topping