Fish Pie – simple an nourishing
Directions
- 1Preheat oven to 180°C (fan 160°C).
- 2Place the raw fish into an ovenproof dish. If using frozen, ensure it’s fully defrosted and drained.
- 3In a pan, sauté the leek and mushrooms in a little oil or butter for 5–7 minutes until soft.
- 4Stir in the flour and cook for 1 minute.
- 5Gradually add the milk, stirring continuously until you have a thick, smooth sauce.
- 6Stir in the cream and Dijon mustard. Season with black pepper (go easy on salt if using smoked fish).
- 7If too thick, loosen with a splash more milk.
- 8Pour the sauce over the fish and spread it out evenly.
- 9Boil the potatoes until soft, then drain and mash with butter and black pepper.
- 10Spoon the mash over the fish and rough up the top with a fork.
- 11Bake for 25–30 minutes until golden and bubbling.
Ingredients
- 400 g mixed fish (fresh or frozen ready-mix e.g. salmon, cod, smoked haddock)
- 500 g mixed fish (fresh or frozen ready-mix e.g. salmon, cod, smoked haddock)
- 1 large leek, finely sliced
- 1 handful mushrooms, sliced
- 1 tbsp plain flour
- 300 ml milk (added gradually)
- 400 ml milk (added gradually)
- 2 tbsp cream
- 1 tsp Dijon mustard
- Salt
- black pepper
- 500 g potatoes, peeled and chopped
- 1 knob butter
Equipment
ovenovenproof dishpanfork
Tips
- If using frozen fish, ensure it’s fully defrosted and drained.
- Go easy on salt if using smoked fish.
- If the sauce is too thick, loosen it with a splash more milk.
- Serve with a generous portion of green vegetables like broccoli, green beans, or peas.
- You can make two pies and freeze one before baking.
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