Smokey Fish Pie

Smokey Fish Pie

Based on 0 ratings
V

Vlad

Community member

"A heart-warming pie with a selection of fish, garden peas and cheesy crust. You could use any type of fish, just ensure there are no bones."

Difficulty

Medium 👍

Preparation

60 min

Baking

35 min

Resting

0 min

Ingredients

2Servings
225 g
potatoes
12½ g
butter
¼ tbsp
sunflower oil
12½ g
carrots
¼ stalk
celery
50 g
smoked haddock
50 g
cod fillets
18¾ g
butter
18¾ g
flour
125 ml
milk
25 g
cheddar cheese
¼ tbsp
Dijon mustard
salt
black peppercorn
1 heads
spring onion
¼ pinch
salt
½ cloves
garlic
12½ g
cheddar cheese
25 g
Petit pois
12½ ml
milk

Utensils

saucepan (large), frying pan, baking dish, saucepan

  • Step 1/4

    • 225 g potatoes
    • 12½ g butter
    • 1 heads spring onion
    • ¼ pinch salt
    • 12½ ml milk
    • saucepan (large)

    Place the potatoes and a large pinch of salt in a large saucepan of cold water and bring to the boil over a high heat. Reduce the heat to a simmer and cook for 12-15 minutes or until tender when pierced with a fork. Drain and return the potatoes to the pan. Mash the potatoes with the butter and milk until smooth, then stir through the spring onion.

  • Step 2/4

    • ¼ tbsp sunflower oil
    • 12½ g carrots
    • ¼ stalk celery
    • 50 g smoked haddock
    • 50 g cod fillets
    • ½ cloves garlic
    • 25 g Petit pois
    • frying pan
    • baking dish

    Boil the peas until ready. Heat the sunflower oil in a frying pan, add the garlic, carrot and celery and sauté until tender. Remove the vegetables from the pan and place in a large high-sided baking dish with the peas, haddock, cod and salmon chunks and set aside.

  • Step 3/4

    • 18¾ g butter
    • 18¾ g flour
    • 125 ml milk
    • ¼ tbsp Dijon mustard
    • salt
    • black peppercorn
    • 25 g cheddar cheese
    • saucepan

    Melt the butter in another saucepan and stir in the flour quickly so you have a smooth paste. Gradually whisk in the warm milk and bring to the boil. Reduce the heat to a steady simmer and simmer for 2 minutes, stirring continuously, until the sauce becomes thick. Remove the pan from the heat and add in three- quarters of the grated cheese, (keeping the rest for the topping), the Dijon mustard and season with salt and black pepper.

  • Step 4/4

    • 12½ g cheddar cheese

    Preheat the oven to 200°C/400°F/Gas Mark 6. Pour the sauce over the fish and vegetables and mix to combine. Gently spread the mashed potato over the top, season with a little extra salt and black pepper, sprinkle on the reserved grated cheese and bake in the oven for 35 40 minutes until crisp and golden on top.

  • Enjoy your meal!

    Smokey Fish Pie

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