Luxury Fish Pie

Good for dietary types:

Fish

Download the print version here

Prep Time:

20 minutes

Cook Time:

60 minutes

Difficulty level:

Easy

Serves:

Nutrition

Sodium:

1345.9mg

Calories:

709 kcal

Protein

55.3g

Potassium:

1207.4mg

Fibre:

3.7g

Carbohydrates:

55.8g

Fat:

30.7g

Saturated Fats:

14.8g

Polyunsaturated Fats:

2.8g

Monounsaturated Fats:

7.2g

Sugar:

9.1g

Vitamin A:

2.1%

Vitamin C:

2.1%

Calcium:

28.8%

Iron:

12.8%

About the Recipe

A comforting dinner option with big protein portion per serving. Will leave you feeling full and satisfied.

Swap the fish options to your taste and keeps the meal different each time you make it.

I like to serve it with lots of steamed vegetables like carrots, peas, broccoli, sweetcorn or runner beans. Make it as an alternative for a big family Sunday dinner, especially if you have guests and it can go far with big lots of people to feed.

Ingredients

600g potatoes, quartered
600g of mixed fish such as smoked haddock, smoked salmon and cod.
200g of uncooked prawns
600g of milk
75g butter
75g plain flour
Salt and pepper
Bunch of flat leaf parsley
2 boiled eggs (for extra richness)
Juice of 1 lemon
Optional add ons - 1 tsp of either capers or gherkins or a handful of spinach

Preparation

Steps

Preheat the oven to 200°C/180°C fan/400°F/gas mark 6.
Peel and cut the potatoes into chunks, wash and put into some fresh water in a large pan. Bring to the boil, and then simmer for around 20 minutes.
Place all the fish into a pie dish and cover with the majority of milk, seasoning with salt and pepper and place in the oven for 15 minutes.
Put the eggs into the already boiling water with the potatoes after 10 minutes take out and place in cold water and peel.
Take the fish out of the oven and carefully remove the milk to a jug.
To make the white sauce, melt the butter in a pan. Once melted, add the flour and stir for a minute to cook the flour and make a roux. Add salt and pepper to season. Use the milk cooked with the fish and gradually add to the roux, mixing vigorously until a thick sauce develops. Add the lemon juice, capers, gherkins and spinach if using.
Carefully break up the fish in the pie dish and then pour the sauce over the fish into the pie dish.
Once the potatoes are cooked, drain. The potatoes should be cooked through before mashing - test by poking a kebab stick through the middle, if the potatoe breaks easily, they are cooked. The potatoes should be soft but not too wet. Once drained, mash them using a potato masher with some milk and a little butter.
Layer the mash over the top of the fish and put back into the oven for 25-30 minutes until the top has a slight brown crust.