Classic seafood pie with McCain Classics Sauté Potatoes

Ingredients

Main Dish

50g butter
100g flour
1/2 finely chopped onion
2 sticks finely chopped celery
1/2 tsp salt
1/8 tsp pepper
1 clove garlic
1/4 tsp dry mustard
1 finely chopped pimento
1 pint milk
500g flaked cooked fish (smoked haddock, salmon, peeled prawns)
15g fresh chopped parsley
1/2 cup frozen peas
Puff pastry for 9 inch pie
McCain Classics Sauté Potatoes

Method

Main Dish

1. Simmer 500g fish for 6 to 8 minutes in 1-cup water with bay leaf and 1/4 teaspoon salt, drain and cool.
2. Heat oven to 375ºC. In saucepan sauté celery, garlic and onions in butter.
3. Stir in flour, salt, pepper and mustard. Blend in milk, stirring constantly until thickened.
4. Add fish and pimento and any other vegetables, plus the parsley.
5. Divide the mixture between individual pies and top with puff pastry. Bake for about 45 minutes until golden colour.
6. Cook the McCain Classics Sauté Potatoes as per instructions and serve with fish pie.