Fish pie

Name: Fish pie
Yield: 3 servings
Cuisine: British
Ingredients: 500 g potatoes, cut into chunks; Knob butter (generous amount); 100 g soya milk (or any milk preference); To taste salt and white pepper; Pinch nutmeg (optional); 590 ml soya milk (or any milk of choice); 240 g smoked/unsmoked haddock fillets; 200 g smoked/unsmoked cod loin; 1 white onion, sliced in half; 3 cloves, pieced into half of the onion; 2 bay leaves; 1/2 leek, washed and chopped; 25 g butter; 2 tablespoons olive oil; 3 tablespoons plain flour; Sprinkle nutmeg (optional); 25 g frozen peas; 1 teaspoon parsley, finely chopped; 1/2 teaspoon lemon wax, finely grated; Sprinkle Parmesan cheese, finely grated (optional); Sprinkle mixed ground peppercorns (optional)

Nadine Schweitzer @deanyeatsworld

Since lockdown I have learnt so many new recipes. I wanted to learn how to make fish pie at home as my husband loves fish Friday.

For Friday's instead of having fish and chips, we sometimes do fish pie Friday in our house.

This is a simple and quick fish pie recipe. You can use any fish of choice and also add seafood in too such as prawns. This dish can be made with any fish and seafood filling of preference.

The recipe can easily be adjusted to make less or more depending on how much you want to make.

I hope you enjoy making and eating this as much as we do. Tip: Any left over mash can be turned into another dish.

#fishpie
#haddock
#cod
#fishfridays
#homecomforts

Since lockdown I have learnt so many new recipes. I wanted to learn how to make fish pie at home as my husband loves fish Friday.

For Friday's instead of having fish and chips, we sometimes do fish pie Friday in our house.

This is a simple and quick fish pie recipe. You can use any fish of choice and also add seafood in too such as prawns. This dish can be made with any fish and seafood filling of preference.

The recipe can easily be adjusted to make less or more depending on how much you want to make.

I hope you enjoy making and eating this as much as we do. Tip: Any left over mash can be turned into another dish.

#fishpie
#haddock
#cod
#fishfridays
#homecomforts

Nadine Schweitzer @deanyeatsworld

Since lockdown I have learnt so many new recipes. I wanted to learn how to make fish pie at home as my husband loves fish Friday.

For Friday's instead of having fish and chips, we sometimes do fish pie Friday in our house.

This is a simple and quick fish pie recipe. You can use any fish of choice and also add seafood in too such as prawns. This dish can be made with any fish and seafood filling of preference.

The recipe can easily be adjusted to make less or more depending on how much you want to make.

I hope you enjoy making and eating this as much as we do. Tip: Any left over mash can be turned into another dish.

#fishpie
#haddock
#cod
#fishfridays
#homecomforts

Since lockdown I have learnt so many new recipes. I wanted to learn how to make fish pie at home as my husband loves fish Friday.

For Friday's instead of having fish and chips, we sometimes do fish pie Friday in our house.

This is a simple and quick fish pie recipe. You can use any fish of choice and also add seafood in too such as prawns. This dish can be made with any fish and seafood filling of preference.

The recipe can easily be adjusted to make less or more depending on how much you want to make.

I hope you enjoy making and eating this as much as we do. Tip: Any left over mash can be turned into another dish.

#fishpie
#haddock
#cod
#fishfridays
#homecomforts

Saved

Ingredients

3 servings

For the mash potato:
500 gpotatoes, cut into chunks
Knobbutter (generous amount)
100 gsoya milk (or any milk preference)
To taste salt and white pepper
Pinchnutmeg (optional)
For the filling:
590 mlsoya milk (or any milk of choice)
240 gsmoked/unsmoked haddock fillets
200 gsmoked/unsmoked cod loin
1white onion, sliced in half
3cloves, pieced into half of the onion
2bay leaves
1/2leek, washed and chopped
25 gbutter
2 tablespoonsolive oil
3 tablespoonsplain flour
Sprinkle nutmeg (optional)
25 gfrozen peas
1 teaspoonparsley, finely chopped
1/2 teaspoonlemon wax, finely grated
Garnish:
Sprinkle Parmesan cheese, finely grated (optional)
Sprinkle mixed ground peppercorns (optional)

Saved

Steps

1

In a saucepan on medium high heat, boil the potatoes until soft and tender. Using a colander drain the potatoes, return to the saucepan, on low heat. Mash the potatoes adding milk and butter. Once to desired consistency, season with salt, pepper and nutmeg (optional). Set aside and cover saucepan with lid to keep warm.
2

In a saucepan on medium heat, add the milk, fish, onions with the cloves and bay leaves. Bring milk to a boil and then reduce heat to low and gently simmer for another 7-8 minutes.
3

In the meantime in a work or large saucepan on medium heat, add the olive oil, butter, leeks and onions. Gently sauté the leeks and onions until soft and onions are translucent. Continuously stirring using a wooden spoon.
4

Check the fish and turn off heat, immediately remove the fish from the saucepan and transfer into a bowl. Keep the poaching milk in the saucepan, as it will be used later.
5

Now add the flour one tablespoon at a time to the leeks and onions, stirring constantly before adding the next tablespoon of flour. Tip: add the next tablespoon flour once no flour is left.
6

Using a ladle bit by bit spoon in the milk from poaching the fish. Stir and combine well before adding the next ladle. Repeat until rest of milk has been used up. On low heat gently stir until the sauce has thickened. Season the sauce and taste, adjust seasoning to preference (add more salt, pepper or nutmeg (optional) if necessary).
7

Add the peas to the sauce mixture and cook for a minute. Break the fish into chunks, feeling for any bones (which need to be removed). Gently fold in the fish chunks into the sauce until well incorporated. Add parsley and lemon zest and gently mix.
8

Place an ovenproof pie dish onto a baking tray. Spoon the fish mixture into the bottom of the dish and fill just above half way. Tip: do not overfill.
9

Spoon and evenly top with the cooled mashed potato. Use a fork to create a rough texture on top. Grate parmesan and mixed peppercorns on top (optional). Place in the oven for 25 minutes, then change to grill setting for 5 minutes or until top is golden brown and fish pie is bubbling.
10

Transfer pie dish onto a serving plate, eat immediately while piping hot. Serve with a side of green vegetables like broccoli or kale.

Saved

Cooksnaps

Saved

Nadine Schweitzer @deanyeatsworld

on January 08, 2021 21:15

👩🏻‍💼My name is Deany👩🏻‍🍳 Homecook🇬🇧 Cookpad Ambassador📍🇬🇧🍴Loves to eat & cook food at homeBe creative, experiment and come up with new foodie ideasInspire others with my recipes and share my passion for food🍽📝my recipes from around the 🌍Quote: "Food from the heart".Follow me for daily cooking and eating updates on my Instagram:👇🏼https://www.instagram.com/DeanyEatsWorld/