Lemon Fish Pie With Amstel Radler




White Sauce:

70g butter

½ cup flour

½ tsp mustard powder

A pinch nutmeg

2 cups milk

1 cup Amstel Radler

Salt and ground black pepper

Fish Pie:

1 recipe White Sauce

3-4 tbsp lemon juice 

1 tbsp finely chopped parsley leaves

500g boneless fish, cut into 4cm chunks

3 hard-boiled eggs, quartered

4 cups mashed potato, seasoned


To make the White Sauce, melt the butter in a pot and when it begins to foam add the flour. Stir over heat for about a minute. Add mustard powder and nutmeg. Gradually whisk in milk and Amstel Radler, stirring until a thick, smooth sauce is produced. Season to taste. Sauce thickens as it cools. Makes 3½ cups.

Mix lemon juice and parsley through white sauce. It should taste quite lemony. Pour about half the sauce into a shallow baking dish. Cover with fish and hard-boiled eggs. Pour over rest of sauce. Cover with a layer of mashed potato. Bake at 220°C for 25-30 minutes, until sauce is bubbling and potato is golden on top.