Fish pot pie (lactose free)

Ingredients

• 500 g Cod fillets
• 1 pcs Puff pastry, frozen, lactose free, partially thawed
• 60 g Broccoli florets, chopped
• 2 pcs Egg, whisked
• 1 pcs Egg, whisked
• 4 tbsp All purpose flour
• 3 tbsp Unsalted butter, lactose free
• 500 ml Milk, lactose free
• 100 ml White wine
• 1 tbsp Parsley, fresh, chopped

Method

1. Place the cod and milk in a frying pan and bring to a boil. Reduce heat and simmer for 5 minutes. Drain, reserving the milk.
2. Discard the skin from the cod, break flesh into flakes then place in a bowl.
3. Add parsley, hard-boiled eggs, and broccoli.
4. Melt the butter in a clean saucepan over medium heat. Add the flour and cook for 1 minute.
5. Add the wine and the reserved milk, season with salt and pepper then cook for 1-2 minutes until thickened. Mix with the fish. Preheat oven to 180°C.
6. Fill a large baking dish with the fish mix and top with pastry sheet. Brush with whisked egg.
7. Bake for 20 minutes until golden; place aside to rest for 10 minutes before serving.