FISH PIE WITH SWEDE & POTATO TOPPING
Making fish pie can be a palaver - not this one! Reassuringly simple, and ready in just over an hour
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 1h15m
Number Of Ingredients 8
Steps:
- Cook the potatoes and swede in boiling water until tender (about 20 minutes).
- Preheat the oven to 190C/gas 5/fan 170C.While the potatoes and swede cook, put the soft cheese and stock into a large saucepan and heat gently, stirring with a wooden spoon, until blended and smooth. Now add the blended cornflour and cook until thick.
- Stir the fish into the sauce with the prawns and parsley. Season with some pepper.
- Tip the mixture into a 1.5 litre/2¾ pint baking dish. Drain the potatoes and swede, mash them well and season with black pepper. Spoon the mash over the fish to cover it completely. Bake for 25-30 minutes until piping hot, then transfer to a hot grill for a few minutes to brown the top. Serve with frozen peas or sweetcorn.
Nutrition Facts : Calories 359 calories, Fat 5 grams fat, Carbohydrate 36 grams carbohydrates, Fiber 5 grams fiber, Protein 45 grams protein, Sodium 1.34 milligram of sodium
FISH PIE WITH SWEET POTATO TOPPING
Make and share this Fish Pie With Sweet Potato Topping recipe from Food.com.
Provided by jenny butt
Categories One Dish Meal
Time 1h20m
Yield 1 pie, 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 180°/gas 4.
- Melt butter in large pan.
- Add onion; sauté.
- Stir in flour & cook for about 30 secs before gradually adding milk.
- Bring to a simmer & cook for a couple of minutes until you have a smooth thick sauce.
- Stir in the white fish, prawns,smoked salmon. scallops, dill/parsley lemon zest & juice.
- Add salt & pepper at this stage if needed.
- Once the sauce is bubbling & the cod is starting to flake a little, remove from the heat.
- Spoon into a large 1.5 - 1.8 ltr pie dish OR 4 individual dishes.
- Leave to cool whilst preparing the topping.
- TOPPING:.
- Coarsely grate the sweet potato.
- Place in a clean tea towel & squeeze out the excess water.
- Melt the butter in a pan & add the potato.
- Stir over a medium heat for a couple of minutes until the potato is coated in Butter & starting to soften.
- Scatter the potato over the top of the pie, leaving a rough topping rather than pressing it down.
- Sprinkle over the grated cheese.
- Place on a baking tray and bake for 30 mins until the top is golden and the filling is starting to bubble over the edges.
- Serve with garlic bread & salad of choice.
Nutrition Facts : Calories 738.9, Fat 30.1, SaturatedFat 17.1, Cholesterol 239.8, Sodium 919, Carbohydrate 53.3, Fiber 5.7, Sugar 7.7, Protein 61.8
FISH PIE WITH POTATO CRUST
Flavour salmon, cod and smoked haddock with fennel, anise and vermouth, and top with crispy nutmeg mash
Provided by John Torode
Categories Dinner, Main course
Time 1h45m
Number Of Ingredients 20
Steps:
- Boil the potatoes for 10-15 mins until tender. Drain and mash with the nutmeg, cream, butter and some seasoning. Leave to cool slightly, then stir in the egg yolks and chill until ready to use.
- While the potatoes cook, make the sauce. Heat the butter in a large pan. Add the shallots, fennel seeds and star anise, and cook until the shallots are soft, about 5 mins. Add the vermouth, bubble and reduce until there is a syrupy glaze left - this will take 10-15 mins. Add the stock and continue bubbling until the liquid has reduced by half. Add cream and return to the boil for 2 mins, then strain and return to the pan.
- Heat oven to 200C/180C fan/gas 6. Add the fish pieces to the cream sauce and poach for 2 mins until just cooked. Fold through the peas, hard-boiled egg and herbs, season and add a little lemon juice. Portion the fish sauce into individual dishes or 1 large dish. Top with the mashed potato: either pipe on with a piping bag fitted with a star nozzle or simply spoon on top and rough up with a fork. Dot the top with a little extra butter, then bake for 15 mins for small dishes or 30 mins for a large one, until golden and bubbling.
Nutrition Facts : Calories 641 calories, Fat 46 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 31 grams protein, Sodium 1.2 milligram of sodium
BRITISH FISH PIE WITH MASHED POTATO TOPPING
This British fish pie is comforting, creamy, chock full of tender seafood, and topped with a pile of fluffy potatoes. I especially liked the big chunks of cod and salmon! The sauce isn't heavy or rich, even though it's really thick and stick to your ribs in texture. It's mildly seasoned, so you can really just enjoy the flavor of the seafood tucked inside.
Provided by Rebekah Rose Hills
Time 1h20m
Yield 6
Number Of Ingredients 21
Steps:
- Place cubed potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain.
- Transfer potato cubes to the bowl of a stand mixer. Blend gently, adding cubed butter and milk. Add in eggs and mix only until mashed potatoes reach your desired consistency, or finish by hand if needed;overmixing will yield gluey potatoes. Season with salt and pepper.
- Preheat the oven to 400 degrees F (200 degrees C).
- While potatoes are boiling, heat butter and olive oil in a large skillet over medium heat. Add onion and thyme and saute until onions are soft and browned, about 5 minutes. Deglaze with vermouth and cook until alcohol has evaporated, about 2 minutes. Whisk in flour. Slowly whisk in stock and milk and bring to a simmer. Simmer for 1 to 2 minutes. Sauce should be fairly thick, but if it's too thick you can thin it out with a little bit of additional stock. Taste and season with salt and pepper if desired. Turn off heat and stir in the half-and-half and parsley.
- Scatter salmon, cod pieces, and shrimp onto the bottom of a 2-quart baking dish. Sprinkle lightly with salt and pepper. Drizzle lemon juice over the top of the seafood.
- Pour prepared sauce over seafood and stir gently to combine. Spread prepared potatoes over the top and fluff with a fork, then sprinkle Cheddar cheese over the top.
- Bake in the preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake until potatoes are evenly browned all over, seafood is cooked through, and pie is bubbly and piping hot, about 20 more minutes.
- Remove from the oven and allow to rest for 10 minutes before serving.
Nutrition Facts : Calories 552.8 calories, Carbohydrate 32.8 g, Cholesterol 191.2 mg, Fat 33.9 g, Fiber 3.2 g, Protein 27.2 g, SaturatedFat 16.6 g, Sodium 466.3 mg, Sugar 5.3 g
FISH PIE WITH MASHED POTATO TOPPING
A tasty fish pie without a heavy cream sauce, and much lower in sodium than other styles of fish pie. The key is to have a very smooth and moist crust of mashed potato topping!
Provided by OffTheHook
Categories Seafood Pie
Time 1h15m
Yield 5
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Oil an oven-proof baking dish with 1 teaspoon olive oil. Place white fish in the baking dish and pour in enough milk to cover the fish halfway.
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until fork-tender, about 20 minutes.
- While the potatoes are cooking, bake fish in the preheated oven for 20 minutes. Remove from the oven and drain off milk into a liquid measure; reserve for potatoes. Increase the oven to 425 degrees F (220 degrees C).
- Drain potatoes and return to the pot. Place on the stove to evaporate any extra water. Add butter, salt, and pepper and mash potatoes for 1 minute. Add reserved milk, a little at a time, and keep mashing until smooth and creamy. Gently stir in thawed peas, being careful not to crush them.
- Flake white fish into small pieces in the baking dish. Add flaked salmon and stir to evenly disperse. Drop spoonfuls of mashed potatoes on top of the fish; spread evenly to cover. Sprinkle Cheddar cheese on top.
- Bake in the oven for 20 more minutes.
Nutrition Facts : Calories 473.7 calories, Carbohydrate 43.8 g, Cholesterol 77.9 mg, Fat 17.9 g, Fiber 6 g, Protein 33.9 g, SaturatedFat 7.6 g, Sodium 478.3 mg, Sugar 5.6 g
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