Fish pie
Summary
Fish pie, a timeless and comforting dish that everyone should have in their recipe arsenal. This sumptuous meal offers a delightful fusion of flaky fish and creamy sauce, tucked under a golden crust. Perfect for cold nights or family dinners, our AH7-approved fish pie is not only tasty but also nutritionally packed. Dive into this step-by-step guide and enjoy the savory wonders of this beloved dish.
Ingredients
- White fish fillets, boneless & skinless: 1 lb (450g)
- Salmon fillets, boneless & skinless: 1/2 lb (225g)
- Potatoes (for mashing): 2 lbs (900g)
- Butter: 3.5 oz (100g)
- Milk: 1 cup (240ml)
- Grated cheddar cheese: 1 cup (100g)
- English mustard: 1 tbsp (15ml)
- Plain flour: 2 tbsp (30g)
- Frozen peas: 1/2 cup (75g)
- Fresh parsley, chopped: 3 tbsp
- Salt & pepper: to taste
Preparation Time: 30 minutes
Cooking Time: 40 minutes
Serves: 4
Nutritional Facts (Per Serving)
- Calories: 560
- Protein: 38g
- Carbohydrates: 45g
- Fats: 25g
- Fiber: 5g
- Sugar: 5g
Instructions
- Preheat your oven to 375°F (190°C).
- In a pot, boil the potatoes until soft.
- While the potatoes are boiling, melt 1.5 oz (50g) of butter in a pan.
- Sprinkle in the plain flour and stir continuously for 1 minute.
- Slowly pour in the milk, whisking constantly until you get a smooth sauce.
- Add in the English mustard, half of the cheese, and season with salt & pepper.
- Into this sauce, gently fold your white fish, salmon, peas, and parsley.
- Once the potatoes are soft, drain and mash with the remaining 2 oz (50g) of butter.
- Pour the fish mixture into a baking dish and spread it evenly.
- Top this with your mashed potatoes, spreading them in an even layer.
- Sprinkle the rest of the cheese on top.
- Pop the dish into the oven and bake for 40 minutes or until golden brown on top.
Tips
- Opt for fresh fish for the best flavor. If using frozen, ensure it’s fully thawed.
- Season each layer of your fish pie to enhance flavors.
- Don’t overcook your sauce; keep it creamy and not too thick.
- For added texture, you can mix some breadcrumbs with the cheese for the top layer.
Serving Suggestions
- Serve your fish pie with a side of steamed green beans or broccoli.
- A simple green salad with a light vinaigrette complements the richness of the pie.
- A squirt of lemon juice can elevate the fish flavors.
- Fish pie is best enjoyed hot, right out of the oven.
FAQs
What types of fish can I use in a fish pie?
You can experiment with various types like cod, haddock, or even prawns. However, our recipe uses white fish and salmon.
Can I freeze my fish pie for later?
Absolutely! Once assembled, you can freeze it. Just make sure to bake it a bit longer from frozen.
I don’t have salmon; can I only use white fish?
Yes, you can. Adjust the quantity accordingly.
How long will the fish pie keep in the refrigerator?
You can store it for up to 2 days. Ensure it’s covered properly.
Is there any alternative to English mustard?
Dijon mustard works, but it will slightly alter the flavor profile.
Can I add other vegetables to my fish pie?
Sure! Think carrots, corn, or even spinach for added nutrition.
I’m lactose intolerant; any alternatives for milk and cheese?
You can use lactose-free milk and cheese. The flavors might vary a bit.
Why is my fish pie too runny?
Too much moisture in the fish or the sauce might be the culprit. Ensure the sauce is creamy but not too watery.
Can I use sweet potatoes instead of regular potatoes?
Yes, they offer a different taste and a beautiful orange hue to your pie.
How do I get a crispier top for my fish pie?
After baking, you can broil/grill the pie for 2-3 minutes to get a crispier top.
This fish pie recipe is a delightful treat that packs nutrition and flavor into every bite. We hope you enjoy making it as much as we did crafting this guide for you. Happy cooking!
Fish pie
Nutritions
Ingredients
- * White fish fillets boneless & skinless: 1 lb (450g)
- * Salmon fillets boneless & skinless: 1/2 lb (225g)
- * Potatoes for mashing: 2 lbs (900g)
- * Butter: 3.5 oz 100g
- * Milk: 1 cup 240ml
- * Grated cheddar cheese: 1 cup 100g
- * English mustard: 1 tbsp 15ml
- * Plain flour: 2 tbsp 30g
- * Frozen peas: 1/2 cup 75g
- * Fresh parsley chopped: 3 tbsp
- * Salt & pepper: to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a pot, boil the potatoes until soft.
- While the potatoes are boiling, melt 1.5 oz (50g) of butter in a pan.
- Sprinkle in the plain flour and stir continuously for 1 minute.
- Slowly pour in the milk, whisking constantly until you get a smooth sauce.
- Add in the English mustard, half of the cheese, and season with salt & pepper.
- Into this sauce, gently fold your white fish, salmon, peas, and parsley.
- Once the potatoes are soft, drain and mash with the remaining 2 oz (50g) of butter.
- Pour the fish mixture into a baking dish and spread it evenly.
- Top this with your mashed potatoes, spreading them in an even layer.
- Sprinkle the rest of the cheese on top.
- Pop the dish into the oven and bake for 40 minutes or until golden brown on top.
Notes
2. Season each layer of your fish pie to enhance flavors.
3. Don’t overcook your sauce; keep it creamy and not too thick.
4. For added texture, you can mix some breadcrumbs with the cheese for the top layer.
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