Fish pie

Fish pie recipe

877 ratings

See method

  • Serves 6
  • 20mins to prepare and 1hr to cook
  • 480 calories / serving
  • Freezable

Ingredients

  • 750g (1½lb) floury potatoes, peeled and cut into large chunks
  • pinch of salt
  • 2 egg yolks
  • 60g (2½oz) butter
  • 200ml (7fl oz) milk
  • 1tbsp plain flour
  • 175ml (6fl oz) fish stock
  • 200ml (7fl oz) crème fraîche
  • 1tbsp chopped fresh tarragon
  • zest of ½ a lemon
  • 750g (1½lb) fish pie mix

Each serving contains

  • Energy

    2000kj
    480kcal
    24%
  • Fat

    30g 42%
  • Saturates

    16g 80%
  • Sugars

    3g 4%
  • Salt

    1.5g 25%

of the reference intake
Carbohydrate 22.7g Protein 29.8g Fibre 2.2g

Method

  1. Place the potatoes in a saucepan and cover with water. Add a large pinch of salt and bring to the boil. Gently simmer, partially covered with a lid, for about 20 minutes, or until the potatoes are completely tender. Drain thoroughly and return the potatoes to the pan over a low heat for a couple of minutes to steam off any remaining water. Use a potato ricer or masher to mash the potatoes. Beat in the egg yolks, 25g (1oz) butter and 50ml (2fl oz) milk and season to taste with freshly ground black pepper and salt.
  2. Preheat oven to Gas Mark 4, 180°C, fan 160°C. Place the remaining butter in a small saucepan along with the milk, the flour and fish stock and gently bring to the boil, whisking constantly. Keep whisking as the mixture boils and thickens to form a smooth sauce. Simmer  for 3 minutes. Remove from the heat and stir in the crème fraîche, tarragon and lemon zest and season with plenty of pepper and just a little salt.
  3. Have a quick check for bones and then distribute the fish mix over the base of a medium, ovenproof dish. Pour the sauce evenly over the fish and spread the mash over the top, working from the outside in. Use a fork to rake over the top, creating a rough surface. Bake for 35 minutes, or until golden on top and bubbling beneath.

Freezing and defrosting guidelines

Once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. Loosely cover with foil and bake until dish is thoroughly heated through. Reheat until piping hot.

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