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Fish pie with capers, dill and celeriac mash recipe

Fish pie with capers, dill and celeriac mash recipe

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Created by The Tesco Real Food team

We've pepped up a classic fish pie with salty capers, zingy lemon and fragrant dill, served with an earthy celeriac mash. It's the perfect comforting and luxurious dish to enjoy with friends on a chilly evening, or freeze portions for easy midweek meals. See method

  • Serves 6
  • Takes 1 hr 15 mins
  • 316 calories / serving
  • Freezable

Ingredients

  • 500g celeriac, peeled and chopped
  • 250g Maris Piper potatoes, peeled and chopped
  • 60g butter
  • 200ml 50% less fat crème fraîche​
  • 1 leek, halved lengthways and thinly sliced
  • 1 tsp fennel seeds​
  • 1 tbsp plain flour
  • 50ml white wine (optional)
  • ½ vegetable stock pot, made up to 175ml
  • 200ml milk
  • 1½ tbsp capers, chopped
  • 1 lemon, zested 
  • 20g pack fresh dill, finely chopped
  • 260g pack boneless salmon fillets, skinned and cut into 3cm chunks
  • 280g pack boneless cod fillets, skinned and cut into 3cm chunks
If you haven't got any Maris Pipers, try using King Edward potatoes

Each serving contains

  • Energy

    1320kj
    316kcal     16%

  • Fat

    18g 26%

  • Saturates

    10g 48%

  • Sugars

    6g 7%

  • Salt

    1.2g 20%

of the reference intake
Carbohydrate 15.1g Protein 20.9g Fibre 3.5g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Boil the celeriac and potatoes in a pan of water for 15 mins or until tender. Drain well, then return to the pan to steam-dry for a few mins. Add 25g butter, 50ml crème fraîche and season to taste; mash well, then set aside, covered. 
  2. Melt the remaining butter in a pan over a low heat; cook the leek and fennel seeds for 5 mins or until softened. Stir in the flour; cook for 2 mins, stirring often. If using the wine, add and cook for 2 mins. Whisk in the stock until lump-free, then whisk in the milk and cook for 2-3 mins until it thickens. Remove from the heat, then stir in the remaining crème fraîche, the capers, lemon zest and 15g dill. 
  3. Put the fish in a 25 x 20cm ovenproof dish, pour over the sauce, stir gently, then spoon over the mash. Ruffle the top with a fork. Put on a baking tray and bake for 30-35 mins or until bubbling. Scatter with the remaining dill. Leftovers will keep for up to 3 days in an airtight container in the fridge.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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