Better Fish Shepherds Pie

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Recipe's preparation

Pie

Make a foil parcel by cutting two pieces of foil the same size as your top Varoma tray.  

Put one piece on the top tray (folding edges up slightly) and lay your white fish fillets on top, add 1 MC of milk and season with salt and pepper.  

 

Place second sheet of foil on top and gently fold edges of the two pieces together to seal the parcel (you will want to be able to unseal this parcel later without tearing the foil, to retain the milk and juice).

Chop garlic and onion for 3 seconds, speed 5

Scrape down and add 500g water to TM bowl

Put lid on, add diced potatoes to bottom half of Varoma, put fish tray in place, cover with lid and cook on Varoma temp for 20 minutes, speed 2 

 

After cooking, remove Varoma and set aside (place lid underneath to catch drips)

Gently open foil parcel and flake the fish into bite sized pieces and set aside, retaining the milk and juices in the foil to add to the white sauce next

Pour garlic and onion  from the TM bowl into strainer and retain with the flaked fish

Add retained fish juice and to TM bowl, and make up to 500g with the milk, add flour and half of the butter

Cook on 90c for 7 minutes, speed 4

While this is cooking, peel your eggs and roughly chop them

When sauce is finished add in the parsley, onion, garlic, flaked fish, peas  and gently fold this through with the spatula, then tip pie filling into a casserole dish and wash TM bowl

Return cooked potatoes to the TM bowl, add the remaining 50g of butter and mash for 15 seconds on speed 4 (you can use the butterfly for this if you want really smooth creamy mash, but I like mine a bit more textured...do yours for longer if required)

Scrape mash mixture on top of the pie filing in your casserole dish and spread over top with a fork

Bake for approx 20 minutes, 180c in oven until top is golden