Cheesy Fish Pie Recipes

Steps:

• Tip the potatoes into a pan, cover with hot water from the kettle and add a pinch of salt. Simmer for 15-20 mins until tender, then drain and leave to steam-dry.
• Meanwhile, warm the butter in a heavy-based pan over a low heat. Add the flour and stir until you have a paste. Gradually whisk in 200ml milk until you have a thick white sauce. Simmer for 3-4 mins, stirring. Season, then stir in the mustard and half the cheese, and continue to stir until the cheese has melted. Fold in the fish, peas and kale, and cook for 8 mins more, or until the kale wilts, the fish is just cooked and the prawns are starting to turn pink.
• Heat the grill to medium-high. Mash the potatoes with the spring onion and 1 tbsp milk. Fold in the remaining cheese and season well.
• Tip the filling into a heatproof dish and spoon the cheesy mash on top, swirling it with a fork until the filling is completely covered. Sprinkle over the parmesan and grill for 10-15 mins until the pie is golden and bubbling. Serve with a green salad, if you like. Uncooked pie, well covered in the dish, will keep in the freezer for up to three months.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Cut a small slit in each potato and place onto a baking sheet.
• Bake in the preheated oven until potatoes are easily pierced with a fork, about 1 hour 10 minutes.
• While the potatoes are baking, melt 4 tablespoons butter in a skillet over medium heat; stir in onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Mix in Cheddar cheese, cream, mustard, and lemon juice. Season with salt and pepper. Cook, stirring frequently, until sauce is warm and Cheddar has melted, 3 to 5 minutes. Remove from heat.
• Place white fish and shrimp in a 3 1/2-quart oven-proof baking dish. Pour cheese sauce over the fish; stir until well combined.
• Scoop the flesh out of the baked potatoes and place in a large bowl; discard the skins. Add 4 tablespoons butter and season with salt and pepper. Mash with a fork until butter has melted and potatoes are smooth. Spread the mashed potatoes evenly over the top of the fish.
• Bake until sauce is bubbling and potato topping is golden brown, about 55 minutes.

Steps:

• Preheat the oven to 230C/fan 210C/gas 8. Heat the oil in a frying pan and gently fry the cod until it starts to flake, approximately 5 mins each side depending on thickness of the fish.
• Boil the potatoes until soft (about 10-15 mins) and mash. Season to taste. Simmer the carrots in a small amount of water for 5 minutes.
• Make the cheese sauce: melt the butter in a pan. Add the flour and stir over a low heat for 1 minute. Add the milk a little bit at a time, stirring continuously. Continue to cook the sauce, stirring all the while, until it starts to thicken. Add 4 oz of the cheese and cook for a further minute until the cheese has melted. Add pepper to taste.
• Butter a pie dish. Break the fish into large flakes and place evenly in the bottom of the dish. Add the carrots, and the parsley if using. Pour the cheese sauce over the fish and carrots. Top with the mashed potato, using a fork to spread evenly and make a pattern on top. Sprinkle the remaining cheese over the top.
• Bake in the oven for 25-30 minutes, until the top is light brown. Serve with vegetables or a hearty salad.

Steps:

• Heat the oven to 200C/fan 180C/gas mark 6.
• Put 1kg potatoes, peeled and halved, in a saucepan and pour over enough water to cover them. Bring to the boil and then simmer until tender.
• When cooked, drain thoroughly and mash with a splash of milk and a knob of butter. Season with ground black pepper.
• Put 25g butter, 25g plain flour and 4 finely sliced spring onions in another pan and heat gently until the butter has melted, stirring regularly. Cook for 1-2 mins.
• Gradually whisk in 400ml milk using a balloon whisk if you have one. Bring to the boil, stirring to avoid any lumps and sticking at the bottom of the pan. Cook for 3-4 mins until thickened.
• Take off the heat and stir in 320g-400g mixed fish, 1 tsp Dijon or English mustard, a small bunch of finely snipped chives, handful of sweetcorn and handful of petits pois. Spoon into an ovenproof dish or 6-8 ramekins.
• Spoon the potato on top and sprinkle with a handful of grated cheddar cheese.
• Pop in the oven for 20-25 mins or until golden and bubbling at the edges. Alternatively, cover and freeze the pie or mini pies for another time.

Steps:

• Place the fish fillets in a large, wide saucepan and pour over the milk. Add the onion wedges and bay leaves, tucking them in around the fish. Bring to a very gentle simmer, then cover with a lid and remove from the heat immediately. Leave to stand and infuse for 10 mins or until the fish is just cooked. Drain the fish in a colander over a large jug to reserve the infused milk, then tip the fish into a bowl. Set aside.
• Meanwhile, make the topping. Put the potatoes in a large saucepan of cold water, bring to the boil, then simmer for 15 mins or until the potatoes are soft but not falling apart. Drain well, return to the pan and mash with the butter, half the cheese and the crème fraîche until smooth. Season to taste and set aside.
• To finish the filling, melt the butter in a medium saucepan and stir in the flour. Cook for a few secs, then gradually add the infused milk, stirring over a medium heat for 3 mins until the sauce is smooth and thick. Stir in the spinach and wine or vermouth, if using, and cook for 2 mins more. Remove from the heat and stir in the dill. Season to taste.
• Heat oven to 200C/180C fan/gas 6. Spoon a third of the sauce into the base of a 3-litre shallow rectangular dish. Scatter half the fish fillets over the sauce, breaking them into chunky pieces and discarding the skin, any stray bones, onion and bay leaves as you go. Pour over another third of the sauce, then top with more fish. Continue the layers once more, finishing with sauce.
• Spoon the potato over the fish mixture, starting at the edges. Swirl the potato with the back of a spoon and sprinkle over the remaining cheese. Place the dish on a baking tray and bake in the centre of the oven for 45 mins or until the potato is golden and the filling is bubbling.