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Easy fish pie recipe

 

Method 1

Ingredients

1kg Maris Piper potatoes, peeled and halved

400ml milk, plus a splash

25g butter, plus a knob

25g plain flour

4 spring onions, finely sliced

1 x pack fish pie mix (cod, salmon, smoked haddock etc, weight around 320g-400g depending on pack size)

1 tsp Dijon or English mustard

½ a 25g pack or a small bunch chives, finely snipped

handful frozen sweetcorn

handful frozen petits pois

handful grated cheddar

STEP 1

Heat the oven to 200C/fan 180C/gas mark 6.

STEP 2

Put 1kg potatoes, peeled and halved, in a saucepan and pour over enough water to cover them. Bring to the boil and then simmer until tender.

STEP 3

When cooked, drain thoroughly and mash with a splash of milk and a knob of butter. Season with ground black pepper.

STEP 4

Put 25g butter, 25g plain flour and 4 finely sliced spring onions in another pan and heat gently until the butter has melted, stirring regularly. Cook for 1-2 mins.

STEP 5

Gradually whisk in 400ml milk using a balloon whisk if you have one. Bring to the boil, stirring to avoid any lumps and sticking at the bottom of the pan. Cook for 3-4 mins until thickened.

STEP 6

Take off the heat and stir in 320g-400g mixed fish, 1 tsp Dijon or English mustard, a small bunch of finely snipped chives, handful of sweetcorn and handful of petits pois. Spoon into an ovenproof dish or 6-8 ramekins.

STEP 7

Spoon the potato on top and sprinkle with a handful of grated cheddar cheese.

STEP 8

Pop in the oven for 20-25 mins or until golden and bubbling at the edges. Alternatively, cover and freeze the pie or mini pies for another time.

RECIPE TIPS

COOKING FOR BABY TOO

This fish pie can be given to your baby once they're weaned. Leave out the mustard and use a mix of fish that doesn’t include a salty smoked variety. You could use haddock and salmon for example. Ensure there aren’t any bones in the fish. Smoked fish imparts a lot of flavour so to make sure this dish is still tasty, stir in an extra handful of cheese once you take the sauce off the heat, then add the rest of the ingredients. Blend if necessary.


Method 2

Ingredients:

- 500g white fish fillets (such as cod or haddock), cut into chunks

- 300ml milk

- 50g butter

- 50g plain flour

- 1 onion, finely chopped

- 150g frozen peas

- 2 hard-boiled eggs, sliced

- Salt and pepper to taste

- 500g potatoes, peeled and diced

- 50g grated cheese

Instructions:

1. Preheat your oven to 200°C (180°C fan).

2. Place the diced potatoes in a saucepan, cover with water, and bring to a boil. Simmer until the potatoes are tender, then drain and mash with a little butter and milk until smooth.

3. In a separate pan, gently poach the fish fillets in the milk until just cooked. Remove the fish and set aside, reserving the milk.

4. In a clean pan, melt the butter over low heat. Add the chopped onion and cook until softened. Stir in the flour to make a roux.

5. Gradually add the reserved milk, stirring constantly to create a thick sauce. Season with salt and pepper.

6. Fold in the cooked fish, peas, and sliced hard-boiled eggs.

7. Transfer the fish mixture to an ovenproof dish. Spread the mashed potatoes over the top and sprinkle with grated cheese.

8. Bake in the preheated oven for 25-30 minutes, or until the top is golden and the filling is bubbling.



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