Fish Pie


fish pie recipe

Children should have 2 portions of fish per week (up to 4 portions for boys), including an oily fish, such as salmon or mackerel. This fish pie can be cooked as a family meal, or separated into individual ramekins for toddlers. This dish can also be frozen.

1kg potatoes, washed, peeled and cubed
3 eggs
2tbsp butter
450ml milk
1tbsp flour
1 leek, washed and sliced
400g fish – I recommend a combination of salmon, cod and haddock
1tsp English mustard
A mix of peas and sweetcorn
150g grated cheese (cheddar)

Heat the oven to 200°C (180°C for fan-assisted oven).

Place the potatoes in a pan of boiling water. Simmer until cooked (around 20 minutes) – if you’re using eggs, add them to the pan for the last 8 minutes. Once cooked, remove the eggs, take off the shell and put them aside.

Drain the potatoes, add about 50ml of the milk, and a tablespoon of the butter. Mash together.

Whilst the potatoes are cooking, cook the fish – either boil in milk (10 minutes) or in the oven, according to package instructions. Once it has cooked and cooled a little, cut into chunks.

Melt the remaining butter in a saucepan. Stir in the leeks, then add the flour. Turn the heat down low and cook for a couple of minutes, stirring constantly. Add the rest of the milk gradually, whisking until it is incorporated into the mixture. Once all the milk has been added, bring it to the boil for a couple of minutes. Stir it regularly to avoid lumps and burning. Once the mixture has thickened, turn off the heat, then stir in the cheese (leaving a handful) and mustard. Add the peas and sweetcorn, and mix in the fish. If you are using eggs, cut into chunks and add them in.

Put the mixture into the oven dish (either a large dish, or individual ramekins) and spread the mashed potato on top. Sprinkle with the remaining cheese.

If you are freezing the meal, this is the time to put it in the freezer (when you want to use it, ensure its thoroughly defrosted then oven cook as follows).

Put the dish into the oven for 25 minutes/until golden and bubbling at the edges.

September 8, 2015
by Abigail Plested

< Go back