Some days you just want comfort food and there are not many recipes more comforting than a good fish pie. I have been making this version of fish pie for years and have made it for many different people – it always goes down well with adults and children alike!
Now, fish pie is not necessarily the easiest or quickest of recipes, but I have tried to make mine as simple and straightforward as possible…I use a box of fish pie mix from the supermarket to save all that fiddly and messy boning, skinning and flaking. I poach the fish in milk and then I make a very simple white sauce and some cheesy mashed potato. Then it’s just a case of putting it all together and baking it in the oven.
To further simplify you could use pre-cooked fish, a shop bought white sauce and even, if you were feeling really cheaty, shop-bought mashed potatoes. (Promise I won’t judge 🙂 ) You could also leave the onions and carrots out of the white sauce…but I actually find it easier to make a white sauce like this (the flour doesn’t clump together) and much tastier!
You will notice I don’t use hard boiled eggs or prawns…the truth is I don’t much like hard boiled eggs and I find prawns tend to get overcooked in a fish pie. But if they are a key part of fish pie for you, by all means chuck them in when you are mixing the white sauce and fish together.
I like to serve my fish pie with some vegetables – usually some combination of green beans, cabbage, broccoli, peas and sweetcorn, sometimes all five! Wine-wise I like to pair this with a French or Chilean Chardonnay.
Easy Peasy Fish Pie
- 750 g potatoes peeled and chopped into 2cm cubes (ish!)
- 390 g Fish Pie Mix I used Tesco Fish Pie Mix
- 500 ml milk
- Salt and pepper
- 1 tablespoon olive oil
- 1 onion diced
- 1 large carrot or 2 small ones, diced
- 20 g butter
- 50 g cheddar cheese grated
- 1 tablespoon flour
- 2 tablespoons chopped parsley
- Vegetables to serve - e.g. peas/sweetcorn/cabbage/broccoli/green beans
- Put the peeled and chopped potatoes into a saucepan and cover with boiling water. Add about half a teaspoon of salt and bring to the boil, lower the heat and simmer for 15 minutes or until the potatoes are done.
- Meanwhile, preheat the oven to 200C. Tip the fish pie mix into a wide, shallow ovenproof dish and pour over the milk. Season and put the dish uncovered into the warming oven for 10 minutes.
- While the potatoes and fish are cooking, drizzle about 1 tablespoon of olive oil into another saucepan. Add in the chopped onion and carrot, cover and cook on a low heat for about 5 minutes until soft but not brown. Turn off.
- When the fish has been in the oven for 10 minutes, remove from the oven and set aside.
- When the potatoes are done, drain and mash with some salt and pepper, butter, about two thirds of the cheese and about 3 tablespoons of the fish poaching liquid.
- Turn the onions and carrots back on, uncovered, until they start to hiss. Sprinkle them with 1 tablespoon of flour and stir to combine. Pour in the rest of the fish poaching milk (leave the fish in the ovenproof dish) and stir vigorously. It should quickly resemble a white sauce. Add the parsley to this mixture and turn off.
- To assemble, pour the white sauce and vegetable mixture over the fish and stir everything together. Spread the mashed potatoes over the top using a fork to rough the surface. Pop the fish pie in the oven for 10 minutes.
- After 10 minutes remove the pie from the oven and sprinkle over the remaining cheese. Cook for a further 5-10 minutes or until the pie is golden brown and bubbling.
- Serve with vegetables and a glass of Chardonnay!