Fish Pie – simple an nourishing

25m
Serves 4
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Directions

  1. 1Preheat oven to 180°C (fan 160°C).
  2. 2Place the raw fish into an ovenproof dish. If using frozen, ensure it’s fully defrosted and drained.
  3. 3In a pan, sauté the leek and mushrooms in a little oil or butter for 5–7 minutes until soft.
  4. 4Stir in the flour and cook for 1 minute.
  5. 5Gradually add the milk, stirring continuously until you have a thick, smooth sauce.
  6. 6Stir in the cream and Dijon mustard. Season with black pepper (go easy on salt if using smoked fish).
  7. 7If too thick, loosen with a splash more milk.
  8. 8Pour the sauce over the fish and spread it out evenly.
  9. 9Boil the potatoes until soft, then drain and mash with butter and black pepper.
  10. 10Spoon the mash over the fish and rough up the top with a fork.
  11. 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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