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 easy peasy version of fish pie for years and it always goes down extremely well… with adults and children alike!
An easy peasy recipe for fish pie
Fish pie is classic comfort food, but it’s not always the easiest dish to make. It can be quite fiddly and time consuming… Not so with my simplified recipe! It starts with a ready prepared pack of ‘fish pie mix’ – a simple mix of diced salmon, cod and smoked haddock – which you can get from most supermarkets.
Then, all you need to do it place the fish and the milk in your oven dish and put it in the oven to lightly poach. While the fish is cooking, prepare your cheesy mashed potato, plus fry the carrots and onions. When the fish is poached, add a little of the poaching liquid to the mash, and the rest goes into the carrot/onion mix, together with some flour and parsley, to make a delicious white sauce. Finally pour the white sauce over the fish (which is still in the oven dish), top with the mash and some more cheese and bake for 20 minutes. Start to finish, this simple fish pie takes less than 45 minutes!
Why no prawns or hard boiled eggs?
You’ll notice I’ve not used prawns or hard-boiled eggs in my Easy Peasy Fish Pie recipe. The honest truth is, I don’t much like hard boiled eggs and I find prawns tend to get overcooked in a fish pie. Leaving them out also means this fish pie is much quicker and simpler to make. But if they are an essential part of fish pie for you, by all means chuck a handful of each into the pie right before you top the fish pie with the mashed potatoes.
No fish pie mix? No problem!
Using shop bought fish pie mix makes this fish pie wonderfully quick and easy to make – it saves all that fiddly and messy boning, skinning and flaking. But if you can’t find fish pie mix in your supermarket/fishmonger, then simply use a 340g (12oz) mix of any firm fleshed fish, such as salmon, haddock or cod. Ensure you remove and skin/bones, chop into big chunks and then follow the recipe as written.
What to serve with Fish Pie?
I like to serve this Easy Peasy Fish Pie very simply, with just a couple of vegetables on the side – usually some combination of green beans, cabbage, broccoli, peas and sweetcorn.
What to drink with Fish Pie?
Fish Pie goes brilliantly with Chardonnay. I recommend a lightly oaked Chardonnay from somewhere like Chile, California, New Zealand or South Africa. Another good option is Chenin Blanc – from either the Loire Valley (in France) or South Africa.
What to do with leftover Fish Pie?
Place any leftover fish pie in an airtight container in the fridge, where it will keep for up to 3 days. To reheat, put the fish pie in an ovenproof dish and cover with foil. Place in an oven set to 180C (160C fan / gas mark 4 / 350F) and cook for 10-15 minutes, or until piping hot all the way through.
Alternatively, reheat in the microwave, until piping hot all the way through.
Can you freeze Fish Pie?
Yes, you can. Put the cooked and cooled Fish Pie into an airtight container and place in the freezer, where it will keep for up to 1 month. Defrost overnight in the fridge and reheat as above.
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Easy Peasy Fish Pie
- 750 g potatoes peeled and chopped into 2cm / ¾inch cubes
- 340 g Fish Pie Mix I use Tesco Fish Pie Mix
- 500 ml milk
- Salt and pepper to taste
- 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 parsley finely chopped
- 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. Bring back to the boil, lower the heat and simmer for 15 minutes or until the potatoes are soft.
- Meanwhile, preheat your oven to 220C / 200C fan / gas mark 7 / 425F. Tip the fish pie mix into a wide, shallow ovenproof dish and pour over the milk. Season with salt and pepper 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!
- Suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
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