Slow Cooker Fish Pie Filling

A creamy fish filling with prawns, peas, and herbs. Just add mash on top for the easiest fish pie ever.

Ingredients

• 400g white fish fillets (cod, haddock, or pollock), diced
• 150g raw king prawns
• 100g frozen peas
• 400ml whole milk
• 30g butter
• 30g plain flour
• 1 fish or chicken stock cube
• 1 bay leaf
• 1 tsp dried dill or parsley
• Salt and white pepper

Method

1. Melt the butter in a pan, stir in the flour, and cook for 1 minute.
2. Gradually add the milk, stirring constantly, until you have a smooth sauce.
3. Add the stock cube, bay leaf, and dill. Pour into the slow cooker.
4. Add the diced fish.
5. Cook on Low for 2-3 hours.
6. Add the prawns and peas in the last 20 minutes.
7. Remove the bay leaf. Transfer to a dish, top with mash, and grill until golden.

Tips

Fish cooks quickly in the slow cooker — don’t overdo it. The low setting and shorter time keeps it from falling apart.