Fish Pie

A classic dish and easy to make. Be sure to use sustainable sources of fish, for more info see the MSC website

Serves 4 people

 

  • 700 grams floury potatoes such as King Edwards
  • 350 grams white fish fillets (haddock, cod, pollock or salmon – MSC certified)
  • 300 mL milk
  • 1 bay leaf
  • 6 peppercorns
  • 1 pinch(es) ground nutmeg
  • Parsley stalks
  • 45 grams butter (15g for mash and 30g for the sauce)
  • 1 tablespoon(s) plain flour
  • 1 tablespoon(s) fresh chopped parsley
  • 2 hard boiled eggs, chopped
  • A little lemon juice
  • 60 grams cooked prawns (optional)
  • 60 grams grated cheddar

 

  1. Peel the potatoes and cut into small chunks. Put into a saucepan, add enough cold water to cover them, add salt, and bring to the boil. Lower the heat so the water bubbles rather than gallops. Cook until the potatoes are tender.
  2. Meanwhile, put the fish in a frying pan; add the milk, bay leaf, peppercorns, and nutmeg, plus a pinch of salt. Bring to the boil, but then turn heat right down so that the liquid barely moves, and cover the pan. The fish will be cooked in 5-6 minutes, depending on thickness.
  3. Alternatively the fish can be cooked in the microwave. Put it with the milk and flavourings into a microwavable dish, cover with clingfilm, pierce, and cook on full power for 3 to 5 minutes, depending on thickness.
  4. Carefully lift cooked fish from pan and remove skin and any bones. Flake the flesh. Strain the milk into a jug.
  5. Pre- heat the oven to 200C°, 400°F gas 6.
  6. When the potatoes are done, strain them through a colander and mash them, adding the butter, milk and salt and pepper to taste.
  7. In a clean pan, melt the butter over gentle heat. Using a wooden spoon stir in the flour and mix to a sandy paste.
  8. Gradually blend in the reserved milk, stirring continuously, until the sauce comes to the boil and is thick and smooth. Remove from the heat.
  9. Mix in the fish, parsley, hard-boiled eggs, lemon juice  and prawns if using, taste and adjust seasoning if necessary.
  10. Spoon the mixture into your baking dish. Spread the mashed potatoes over the fish and roughen the surface with a fork.
  11. Sprinkle with the cheese, if using and bake in preheated oven for 30-35 minutes, or until the dish is hot through and the top of the potato is turning crisp and golden.
  12. Serve with green vegetables such as broccoli, spinach, peas, beans or a green salad.

Method

  1. Peel the potatoes and cut into small chunks. Put into a saucepan, add enough cold water to cover them, add salt, and bring to the boil. Lower the heat so the water bubbles rather than gallops. Cook until the potatoes are tender.
  2. Meanwhile, put the fish in a frying pan; add the milk, bay leaf, peppercorns, and nutmeg, plus a pinch of salt. Bring to the boil, but then turn heat right down so that the liquid barely moves, and cover the pan. The fish will be cooked in 5-6 minutes, depending on thickness.
  3. Alternatively the fish can be cooked in the microwave. Put it with the milk and flavourings into a microwavable dish, cover with clingfilm, pierce, and cook on full power for 3 to 5 minutes, depending on thickness.
  4. Carefully lift cooked fish from pan and remove skin and any bones. Flake the flesh. Strain the milk into a jug.
  5. Pre- heat the oven to 200C°, 400°F gas 6.
  6. When the potatoes are done, strain them through a colander and mash them, adding the butter, milk and salt and pepper to taste.
  7. In a clean pan, melt the butter over gentle heat. Using a wooden spoon stir in the flour and mix to a sandy paste.
  8. Gradually blend in the reserved milk, stirring continuously, until the sauce comes to the boil and is thick and smooth. Remove from the heat.
  9. Mix in the fish, parsley, hard-boiled eggs, lemon juice  and prawns if using, taste and adjust seasoning if necessary.
  10. Spoon the mixture into your baking dish. Spread the mashed potatoes over the fish and roughen the surface with a fork.
  11. Sprinkle with the cheese, if using and bake in preheated oven for 30-35 minutes, or until the dish is hot through and the top of the potato is turning crisp and golden.
  12. Serve with green vegetables such as broccoli, spinach, peas, beans or a green salad.

Ingredients

 

  • 700 grams floury potatoes such as King Edwards
  • 350 grams white fish fillets (haddock, cod, pollock or salmon – MSC certified)
  • 300 mL milk
  • 1 bay leaf
  • 6 peppercorns
  • 1 pinch(es) ground nutmeg
  • Parsley stalks
  • 45 grams butter (15g for mash and 30g for the sauce)
  • 1 tablespoon(s) plain flour
  • 1 tablespoon(s) fresh chopped parsley
  • 2 hard boiled eggs, chopped
  • A little lemon juice
  • 60 grams cooked prawns (optional)
  • 60 grams grated cheddar

 

Share this:

You may also be interested in:

Beetroot & Chocolate Muffins

Using beetroot makes these muffins lovely & moist - and the natural sweetness of the beetroot means you can use less sugar than in a...

Winter Coleslaw

This uses yoghurt instead of mayonnaise to bind the vegetables because it not only tastes better, but it’s also healthier (from Jamie Oliver’s ‘Kitchen Garden’.)

Vegan Doughnuts

Makes about twenty delicious vegan doughnuts.