FAMILY MEALS: EASY FISH PIE RECIPE
A simple fish pie recipe that's quick and easy to prepare. Portion into ramekins and freeze for quick toddler meals or cook in a big dish for the perfect family supper
Provided by Caroline Hire - Food writer
Categories Dinner, Main course
Time 1h
Yield Serves a family of 4-6 or makes 6-8 toddler meals
Number Of Ingredients 11
Steps:
- Heat the oven to 200C/fan 180C/gas mark 6.
- 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.
- When cooked, drain thoroughly and mash with a splash of milk and a knob of butter. Season with ground black pepper.
- 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.
- 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.
- 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.
- Spoon the potato on top and sprinkle with a handful of grated cheddar cheese.
- 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.
Nutrition Facts : Calories 455 calories, Fat 15.7 grams fat, SaturatedFat 7.5 grams saturated fat, Carbohydrate 50.5 grams carbohydrates, Sugar 7 grams sugar, Fiber 5.7 grams fiber, Protein 27.1 grams protein, Sodium 1 milligram of sodium
TRADITIONAL BRITISH FISH PIE
A rendering of the classic British fish pie. This is a very tasty fish pie without the 'tweaks' of some newer versions; it was traditionally a relatively simple dish.
Provided by Al G
Categories World Cuisine Recipes European UK and Ireland English
Time 1h40m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and let cool.
- Combine milk, bay leaf, and nutmeg in a large pan and bring to a gentle simmer over medium-low heat. Add cod and poach until flaky, about 5 minutes. Use a slotted spoon to transfer cod onto a plate; reserve poaching liquid. Use a fork to flake fish into bite-sized pieces.
- Mash potatoes in a large bowl. Mix in 3 tablespoons butter and 2 tablespoons poaching liquid until potatoes are fairly stiff and not too runny.
- Heat 1 tablespoon butter in a skillet over medium heat and stir in leek. Cook and stir until softened and translucent, about 5 minutes. Set aside.
- Melt remaining 1/4 cup butter over medium heat in a large, deep skillet until it just stops bubbling. Add flour and stir roux continuously for 1 minute. Slowly pour in remaining poaching liquid, stirring continuously, to make base of sauce. Add 1/2 the sharp Cheddar cheese and stir until melted. Fold in flaked cod, leek, and peas. Season with salt and pepper.
- Place fish mixture in an oven-proof dish; press boiled eggs gently into the filling across the surface. Cover with a thick layer of mashed potatoes. Sprinkle with remaining Cheddar cheese.
- Bake in the preheated oven until top is starting to brown, about 30 minutes. Serve immediately.
Nutrition Facts : Calories 504.1 calories, Carbohydrate 40.4 g, Cholesterol 165 mg, Fat 25.9 g, Fiber 4.9 g, Protein 28 g, SaturatedFat 15.5 g, Sodium 393.7 mg, Sugar 7.3 g
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