Smoked Fish Pie

This week we made smoked fish Pie. Refer to the original recipe link below.  However, we have adapted this recipe trying to hide include a lot more vegetables.   We welcome any feedback if you try our version.   We quite enjoyed making and eating this pastryless pie.

1. Cut the potatoes into cubes and cook in a saucepan of boiling water until tender. Drain and mash with a little milk. Set aside.
2. Cut a small carrot and 2 stalks of celery into small pieces. 
3. In a medium saucepan, melt the butter and saute the carrots and celery until soft. Add the zest of 1 or two lemons and stir in the flour. Slowly add the milk while stirring to prevent lumps. When all the milk has been added and the sauce begins to thicken, add the smoked paprika, frozen peas, carrots and spinach, tinned fish and parsley. and the juice of 1 lemon Season with salt and pepper.
4. Pour the filling into a 6-8 cup capacity ovenproof dish and top with mashed potatoes.
5. Cook in the preheated oven for 30 minutes or until heated through and the top is golden.
6. If using the cheese, sprinkle over the potatoes and place under the grill on high heat for 2-3 minutes or until it browns.
7. Smoked Fish Pie