Old-fashioned fish pie

Summary

Ever stumbled upon a recipe that instantly evokes a feeling of warmth and nostalgia? An Old-fashioned fish pie is one such dish. Rooted in tradition, this dish marries simplicity with sumptuous flavors to give you an experience that’s both wholesome and delicious. Let’s dive in!

Ingredients

• White fish fillets (like cod or haddock): 1 lb (450g)
• Smoked fish fillets (like smoked haddock): 0.5 lb (225g)
• Peeled shrimp: 0.25 lb (115g)
• Milk: 2 cups (475 ml)
• Butter: 3 tablespoons (45g)
• All-purpose flour: 3 tablespoons (45g)
• Parsley: 3 tablespoons (chopped)
• Potatoes: 2 lb (900g)
• Cheddar cheese (grated): 0.5 cup (115g)
• Salt and Pepper: To taste
• Eggs: 2 (hard-boiled)

Preparation Time

45 minutes to prepare and 35 minutes to cook.

Serves

Serves 4.

Nutritional Facts Per Serving

• Calories: 500
• Protein: 35g
• Carbohydrates: 50g
• Fat: 20g
• Fiber: 4g
• Sodium: 650mg

Instructions

1. Start by preheating your oven to 400°F (200°C).
2. Peel and chop the potatoes. Place them in a large pot, cover with water, add a pinch of salt, and bring to a boil. Cook until they are tender, around 20 minutes.
3. While the potatoes are boiling, place both types of fish in a saucepan. Pour over the milk, ensuring the fish is just covered. Bring to a gentle simmer until the fish is cooked through, around 10 minutes.
4. Once cooked, use a slotted spoon to remove the fish, setting it aside. KEEP the milk, as it’s vital for our sauce.
5. In a different saucepan, melt the butter over medium heat. Slowly whisk in the flour, creating a smooth paste or roux.
6. Gradually add the milk (from boiling the fish) to the roux, whisking constantly to avoid lumps. This forms your sauce base.
7. Add half of the grated cheese, parsley, and salt and pepper to the sauce, stirring until smooth and creamy.
8. Flake the cooked fish into a large baking dish, ensuring to remove any bones. Scatter the shrimp and chopped eggs over the top.
9. Pour the creamy sauce over the fish, ensuring an even coverage.
10. Once the potatoes are done, drain and mash them with a little butter, salt, and pepper.
11. Top the fish and sauce with the mashed potatoes, spreading them evenly. Sprinkle the remaining cheese over the top.
12. Bake in the preheated oven for 35 minutes or until the top is golden and crispy.

Tips

1. Always check the fish for small bones, even if it’s labeled as boneless.
2. For a crispier topping, place the pie under a broiler for the last 3-5 minutes.
3. Fresh parsley makes a world of difference in flavor. Try not to substitute with dried.
4. If you want an extra creamy pie, consider adding a dash of heavy cream to the mashed potatoes.

Serving Suggestions

Serve your Old-fashioned fish pie hot out of the oven, preferably with a side of steamed green vegetables or a crisp salad. The creamy, flavorful insides with the crispy topping make it a hit, and it pairs beautifully with a squeeze of fresh lemon.

FAQs

How can I store leftover Old-fashioned fish pie?

It’s best to refrigerate it in an airtight container. Reheat thoroughly before serving.

Can I use other types of fish in this recipe?

Certainly! Just ensure they’re boneless and adjust cooking times accordingly.

How can I make my fish pie creamier?

Consider adding a bit of heavy cream to the mashed potatoes or sauce.

What’s the ideal side dish for this pie?

Steamed vegetables or a fresh salad complement the rich flavors.

Can I freeze this fish pie?

Yes, ensure it’s cooled, then freeze. Thaw and reheat thoroughly before serving.

How do I know if my fish is cooked?

It will easily flake with a fork and will be opaque in color.

Can I use dried parsley instead of fresh?

While fresh is ideal, you can use dried. However, the flavor might be slightly different.

Is Old-fashioned fish pie gluten-free?

This recipe uses flour for the sauce, so no. However, you can use gluten-free alternatives.

Can I add other seafood to the pie?

Absolutely! Adjust cooking times and ensure all ingredients are boneless.

How long does it take for the pie to get a golden crust?

Usually, 35 minutes. For extra crispiness, broil for an additional 3-5 minutes.

Old-fashioned fish pie

Ever stumbled upon a recipe that instantly evokes a feeling of warmth and nostalgia? An Old-fashioned fish pie is one such dish. Rooted in tradition, this dish marries simplicity with sumptuous flavors to give you an experience that’s both wholesome and delicious. Let’s dive in!

5 from 1 vote

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Prep Time: 45 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 1 hour hour 20 minutes minutes

Nutritions

Nutrition Facts

Old-fashioned fish pie

Amount per Serving

Calories

500

% Daily Value*

Fat

 

20

g

31

%

Sodium

 

650

mg

28

%

Carbohydrates

 

50

g

17

%

Fiber

 

4

g

17

%

Protein

 

35

g

70

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• – **White fish fillets like cod or haddock**: 1 lb (450g)
• – **Smoked fish fillets like smoked haddock**: 0.5 lb (225g)
• – **Peeled shrimp**: 0.25 lb 115g
• – **Milk**: 2 cups 475 ml
• – **Butter**: 3 tablespoons 45g
• – **All-purpose flour**: 3 tablespoons 45g
• – **Parsley**: 3 tablespoons chopped
• – **Potatoes**: 2 lb 900g
• – **Cheddar cheese grated**: 0.5 cup (115g)
• – **Salt and Pepper**: To taste
• – **Eggs**: 2 hard-boiled

Instructions

• Start by preheating your oven to 400°F (200°C).
• Peel and chop the potatoes. Place them in a large pot, cover with water, add a pinch of salt, and bring to a boil. Cook until they are tender, around 20 minutes.
• While the potatoes are boiling, place both types of fish in a saucepan. Pour over the milk, ensuring the fish is just covered. Bring to a gentle simmer until the fish is cooked through, around 10 minutes.
• Once cooked, use a slotted spoon to remove the fish, setting it aside. KEEP the milk, as it’s vital for our sauce.
• In a different saucepan, melt the butter over medium heat. Slowly whisk in the flour, creating a smooth paste or roux.
• Gradually add the milk (from boiling the fish) to the roux, whisking constantly to avoid lumps. This forms your sauce base.
• Add half of the grated cheese, parsley, and salt and pepper to the sauce, stirring until smooth and creamy.
• Flake the cooked fish into a large baking dish, ensuring to remove any bones. Scatter the shrimp and chopped eggs over the top.
• Pour the creamy sauce over the fish, ensuring an even coverage.
• Once the potatoes are done, drain and mash them with a little butter, salt, and pepper.
• Top the fish and sauce with the mashed potatoes, spreading them evenly. Sprinkle the remaining cheese over the top.
• Bake in the preheated oven for 35 minutes or until the top is golden and crispy.

Notes

1. Always check the fish for small bones, even if it’s labeled as boneless.
2. For a crispier topping, place the pie under a broiler for the last 3-5 minutes.
3. Fresh parsley makes a world of difference in flavor. Try not to substitute with dried.
4. If you want an extra creamy pie, consider adding a dash of heavy cream to the mashed potatoes.