Sweet Pea and Mash Fish Pie

Too few ratings

Paul Michael Alexander

Community Member

Difficulty

Easy 👌
40
min.
Preparation
40
min.
Baking
5
min.
Resting

Ingredients

Servings:-8+
1 kg potatos
400 g Frozen peas
lemon
40 g unsalted butter
carrots
onions
olive oil
500 ml semi-skimmed milk
300 g salmon fillets
300 g White fish fillets
100 g spinach
zucchini
65 g Plain flour
1 tsp English mustard (heaped)
40 g cheddar cheese
sea salt
Cracked black pepper

Utensils

  • oven
  • ovenproof pan
  • 3 wooden spoons
  • Gas hob
  • 2 nonstick pans
  • Step 1/7

    • oven

    Preheat the oven to 180ºC/350ºF/gas 4.

  • Step 2/7

    Peel the potatoes and cut into large even-sized chunks, then cook them in a large pan of boiling salted water for 15 minutes, or until soft, adding the peas for the last 2 minutes. Drain and mash well with a pinch of sea salt and freshly ground black pepper, the zest from the lemon and the butter. Set aside.
    • 1 kg potatos
    • 400 g Frozen peas
    • 40 g unsalted butter
    • ovenproof pan
    • wooden spoon
    • Gas hob

    Peel the potatoes and cut into large even-sized chunks, then cook them in a large pan of boiling salted water for 15 minutes, or until soft, adding the peas for the last 2 minutes. Drain and mash well with a pinch of sea salt and freshly ground black pepper, the zest from the lemon and the butter. Set aside.

  • Step 3/7

    • carrots
    • onions
    • olive oil
    • zucchini
    • nonstick pan
    • wooden spoon

    Peel and chop the carrots, onions and zucchini (the latter does not need to be peeled), then fry them in a large ovenproof pan (roughly 30cm in diameter) with 1 tablespoon of oil over a medium heat for 15 minutes, or until softened but not coloured, stirring occasionally.

  • Step 4/7

    • 500 ml semi-skimmed milk
    • 300 g salmon fillets
    • 300 g White fish fillets
    • sea salt
    • Cracked black pepper
    • nonstick pan
    • wooden spoon

    Meanwhile, heat the milk in a pan on a medium heat. Once simmering, add all the frozen fish fillets and cook for around 10 minutes, or until cooked through, then use a slotted spoon to transfer them to a plate, taking the pan off the heat.

  • Step 5/7

    • 100 g spinach
    • 65 g Plain flour

    Stir the flour into the carrots and onions, then gradually add the warm milk, a ladleful at a time, stirring continuously until you have a smooth sauce. Stir in the spinach until thawed and incorporated, then season to perfection.

  • Step 6/7

    Flake in the cooked fish fillets (carefully remove and discard any skin or bones), add the prawns and mustard, along with the juice of half the lemon, grate in the Cheddar, and stir gently to combine.
    • lemon
    • 1 tsp English mustard (heaped)
    • 40 g cheddar cheese

    Flake in the cooked fish fillets (carefully remove and discard any skin or bones), add the prawns and mustard, along with the juice of half the lemon, grate in the Cheddar, and stir gently to combine.

  • Step 7/7

    Top with the pea-spiked mash and smooth out, scuffing it up slightly with a fork to give it texture that will crisp up. Bake for 30-40 minutes, or until beautifully golden. Serve with a good old helping of baked beans (if you like). Delicious!

    Top with the pea-spiked mash and smooth out, scuffing it up slightly with a fork to give it texture that will crisp up. Bake for 30-40 minutes, or until beautifully golden. Serve with a good old helping of baked beans (if you like). Delicious!

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