Easy Fish Pie with Potato Topping
Easy fish pie, quick to prepare and on the table in under an hour. A tasty mid week dinner that all the family will enjoy.
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Servings: 4 servings
Calories: 774kcal
Equipment
- Medium sized saucepan
- Large frying pan
- Cutting board
- Sharp kitchen knife
- Vegetable peeler
- weighing scales
- measuring spoons
- Large oven proof dish or 4 small individual pie dishes
Ingredients
- 1 kg potatoes (maris piper or similar)
- 100 g butter (split into 2 x 50g portions)
- 1 tablespoon creme fraiche
- 1 onion (finely chopped)
- 1 leek (finely chopped)
- 2 carrots (finely chopped)
- 150 g frozen garden peas
- 1 handful parsley leaves (chopped)
- 300 ml double cream ((heavy cream))
- 200 g salmon fillet (cut into chunks)
- 200 g haddock fillet (cut into chunks)
- 200 g smoked haddock fillet (cut into chunks)
- sea salt & black pepper (to taste)
Instructions
- Peel the potatoes and place in a pan of salted boiling water. Simmer gently for 15-20 until the potatoes are cooked. Drain, and set aside to steam dry for 2-3 minutes.
- Add 50g of butter to the potatoes, mash to smooth. Stir through the crème fraiche and season to taste with salt and black pepper. Set aside.
- While the potatoes are cooking, add the remining butter to a frying pan and place over medium heat to melt. Add the onion, leek and carrot and cook gently for 15 minutes, taking care to soften the vegetables but not colour them.
- Add in the frozen peas and cook for a further 2 minutes.
- Now add the parsley and the double cream to the pan, stir to combine and season to taste. Take off the heat and set aside till later.
- Place the fish pieces on the bottom of a large oven-proof dish (or 4 smaller dishes if serving individual portions).
- Pour the creamy vegetable sauce over the top of the fish, taking care to cover the entire dish.
- Carefully spoon over the mashed potato and spread it across the fish and sauce. Use a fork to gently push the potato into all corners of the dish, do not press down too hard, but ensure the fish is completely covered.
- Place in a pre-heated oven at 200C/180CFan/390F for 35-40 minutes (if using smaller individual dishes cut back cook time to 20-25 minutes). Once cooked serve immediately.
Notes
- You can use any variety or combination of fish and seafood in this recipe, as long as the total amount of fish used adds up to 600g/1.3lb of fish. You could try hake, cod, pollock (coley), or prawns. Use the fish that you like to eat.
- I've used both fresh and frozen fish in this recipe and both work equally well. Just be aware that frozen fish can hold a little more water than fresh which can lead to a looser sauce. If time allows you could defrost the fish and place it on some kitchen paper to drain off some of the water before adding the fish to the pie.
- Cut the fish into large chunks (around 2.5cm/1" cubes) as you want the fish to hold it's shape when added to the pie filling. Smaller pieces of fish will overcook quicker and tend to dry out.
- If you want to get ahead, prepare the fish pie then cool and cover, before storing in the refrigerator until you are ready to cook in the oven.
- If cooking in smaller individual dishes, rather than one large dish, I recommend cutting back the cooking time to 20-25 minutes so that the fish doesn't overcook!
Nutrition Facts
Easy Fish Pie with Potato Topping
Amount Per Serving
Calories 774
Calories from Fat 450
% Daily Value*
Fat 50g77%
Saturated Fat 31g194%
Cholesterol 242mg81%
Sodium 581mg25%
Potassium 1787mg51%
Carbohydrates 47g16%
Fiber 9g38%
Sugar 5g6%
Protein 35g70%
Vitamin A 7640IU153%
Vitamin C 50.8mg62%
Calcium 185mg19%
Iron 9.5mg53%
* Percent Daily Values are based on a 2000 calorie diet.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •
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