Slow Cooker Fish Pie
Ingredients:
For the filling:
Spray oil
1 leek, thinly sliced
50 grams butter
50 grams plain flour
450 milliliters milk
150 milliliters fish or chicken stock
75 grams grated cheese
1 bay leaf
800 grams mixed fish (e.g., salmon, smoked haddock, unsmoked haddock), skinned and cubed
For the topping:
800 grams mashed potato (made with milk and butter)
Instructions:
1️⃣ Prepare the Leeks: Coat a large saucepan with spray oil and fry the leeks until softened (about 5 minutes). Set aside.
2️⃣ Make the Sauce: In the same saucepan, melt the butter over medium heat. Sprinkle in the flour and pour in the milk gradually, whisking constantly until the sauce thickens (about 5 minutes). Stir in the stock, cheese, and bay leaf.
3️⃣ Assemble in Slow Cooker: Place the cubed fish at the bottom of the slow cooker, scatter the leeks over the fish, and pour the sauce over them evenly.
4️⃣ Cooking Time: Cover and cook on low for 2-3 hours.
5️⃣ Add the Topping: Preheat oven to 200°C (392°F). Transfer the fish mixture to an ovenproof dish, cover with mashed potato, and sprinkle with extra cheese.
6️⃣ Browning: Bake until the topping is golden and crispy (about 20-25 minutes).
