The Best Fish Pie Filling Recipe

Name: The Best Fish Pie Filling Recipe
Total time: 480 s
Yield: 2 and 1/2 cups
Cuisine: American
Ingredients: 320 g tuna flakes in oil; 2 medium sized bell peppers (Any colour will do, I used green); 1 medium sized onion; 2 medium sized carrots; 1 tsp paprika; 1/2 tsp salt; 1 tsp curry powder; 1 tbsp butter, at room temperature; 1 tsp cornstarch + 1 tsp water; 1 garlic clove; 1/2 tsp ginger powder

Ellen_A3 @that_baking_girl

This fish pie filling is seasoned to perfection and tastes so good with or without a pie crust. I used my go to vegetables but feel free to customise it using any vegetables you like.

Ellen_A3 @that_baking_girl

This fish pie filling is seasoned to perfection and tastes so good with or without a pie crust. I used my go to vegetables but feel free to customise it using any vegetables you like.

Saved

Ingredients

7 - 8 minutes

2 and 1/2 cups

320 gtuna flakes in oil
2medium sized bell peppers (Any colour will do, I used green)
1medium sized onion
2medium sized carrots
1 tsppaprika
1/2 tspsalt
1 tspcurry powder
1 tbspbutter, at room temperature
1 tspcornstarch + 1 tsp water
1garlic clove
1/2 tspginger powder

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Steps

7 - 8 minutes

1

Gather all the ingredients. Thoroughly wash the vegetables. Grate the carrots, finely dice the garlic and cut the bell peppers and onions into cubes. Mix the water and cornstarch together.
2

In a heavy bottom saucepan to avoid burning, cook the tuna flakes alone for about 2 - 3 minutes on medium heat stirring frequently. After, add in the vegetables and continue cooking for 2 minutes, stirring as and when needed.
3

Next, add in all the seasoning, cornstarch and water mixture and butter, stir thoroughly and cook for the last 3 - 4 minutes on low heat. When done, take of the heat and allow to cool completely. Use for the intended purpose. This filling can be refrigerated for up to 1 week and frozen for up to 1 month in a zip lock bag. Just reheat for a few minutes before use.