Curried Fish & Vegetable Pot Pie

I had my Dad and his friend over recently for dinner, it was a wet and miserable day and I felt like a really warm winter dish for dinner.  I have to say, this Curried Fish and Vegetable Pot Pie would absolutely be in my top favourites for winter dishes, it was so good.  I used a Laksa curry paste as that’s what I had in the fridge but you could use a milder paste or something to suit your taste buds.

This pot pie would make enough to feed 8 people, I used an extra large rectangular casserole dish.  Use the rest for left overs for following day, dinner or lunch or halve the recipe for a serving of four.

Curried Fish & Vegetable Pot Pie

Serves: 8

Prep Time	Cook Time	Total Time
15 mins	1 hour 30 mins	1 hour 45 mins

Ingredients

• 1 cauliflower, cut into florets
• 2 medium sweet potatoes, peeled and cut into 3cm cubes
• 1 carrot, cut into 2cm pieces
• Olive oil cooking spray
• 1.2L coconut cream
• 2 tablespoons Laksa curry paste
• 1/2 cup frozen peas
• 1/2 cup frozen corn
• 500g white fish fillet, cut into 3cm pieces
• 2 sheets frozen puff pastry

Instructions

1. Preheat oven to 180C fan forced

sauce

1. In a large saucepan pour in coconut cream and stir through curry paste, bring to the boil over medium-high heat, stirring occasionally
2. While waiting to boil, prepare vegetables as per below
3. Simmer sauce on medium heat stirring occasionally for 20 minutes
4. Remove from heat, add in peas, corn and fish, stir through to coat in sauce
5. Allow to cool for 5 minutes

vegetables

1. Lightly grease 2 baking trays
2. Place vegetables onto baking trays, spray with oil
3. Roast for 30 minutes or until golden

Pot Pie

1. Place vegetables into a large baking dish, top with sauce/fish mixture and gently stir
2. Place pastry on top of dish, trimming pastry if needed
3. Bake for 30-40 minutes or until pastry is golden

By Kat – The Organised Housewife

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