German Fish Pie

11 ingredients
3 steps

Ingredients

  • 4 None medium (2 lb) potatoes, peeled, chopped
  • 1.5 oz Cheddar cheese, coarsely grated
  • 1/2 cup butter, chopped + 1 tbsp, melted
  • 1 None leek, pale section only, thinly sliced
  • 1 None fennel bulb, trimmed, thinly sliced, fronds reserved and chopped
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 1/2 cup 2% milk, warmed
  • 1 1/3 lb boneless, firm, white fish fillets, cut into 1 inch pieces
  • 1/2 cup heavy cream
  • 1 tbsp fresh flat-leaf parsley, chopped

Directions

  1. 1
    Preheat oven to 400°F. Place potatoes in a medium saucepan, cover with cold water and bring to a boil over medium heat. Reduce heat and simmer for 15 mins, or until tender. Drain. Mash until smooth. Add cheese and 1/4 cup butter. Set aside.
  2. 2
    Meanwhile, heat remaining chopped butter in a large saucepan. Add leek, fennel and garlic. Cook for 5-7 mins, or until vegetables soften. Add flour and stir to combine. Gradually add milk, stirring. Bring to a boil, reduce heat and simmer for 5 mins, or until sauce thickens.
  3. 3
    Add fish and simmer for 5 mins, or until just cooked. Remove from heat. Add cream, parsley and 1 tbsp reserved fennel fronds. Transfer to a deep baking dish and top with mashed potatoes. Brush top with melted butter and bake for 30 mins, or until lightly browned and heated through.

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