Thin bechamel 125ml
Cooked fish (without skin and bones) 100g
Cooked diced mushrooms 25g
Hard boiled egg, chopped 1/2
Chopped parsley To taste
Salt To taste
Pepper To taste
Mashed potatoes 100g
Margarine 25g
Plain flour 25g
Warm milk 250ml
Clove 1
Onion 1



First, make the b├ęchamel –

  1. Melt the margarine in a pan. Once melted, add the flour and mix in.


  1. Cook for a few minutes over a gentle heat without colouring, remove from the heat.


  1. Gradually add the warm milk and stir until smooth then add the onion (studded with a clove). Simmer for 30 minutes.


  1. Remove the onion, pass the sauce through a conical strainer and cover with a film of butter to prevent a skin from forming.


  1. Prepare the fish, mushrooms and egg. Chop the parsley.


  1. When ready to finish the pie, gently bring the b├ęchamel back to the boil and add the fish, mushrooms, eggs and parsley. Adjust the seasoning using salt and pepper.


  1. Place the mixture in a buttered pie dish and pipe the cooked potato on top. Brush with milk and brown in a hot oven.