Easy Fish Pie Recipes

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:

• 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 350 degrees F (175 degrees C). Spray a casserole dish with cooking spray.
• Melt 1 tablespoon butter in a large skillet over medium heat. Add milk and lay fish in the milk to poach. Sprinkle with thyme, sea salt, and pepper. Cover the pan and bring milk to very low boil. Cook until fish flakes easily with a fork, about 7 minutes.
• Remove fish to plate and use a fork to break up into bite-sized chunks. Pour milk into a bowl and set aside.
• Melt 1 tablespoon butter in the skillet over medium heat. Add onion, celery, and carrot and saute until soft, about 5 minutes. Add garlic and saute until fragrant, about 1 minute. Turn heat to low and scrape the veggies to the side of the skillet. Add the remaining 2 tablespoons of butter and lemon juice to the empty spot. Sprinkle flour over the melted butter; whisk and cook until it forms a thick, golden paste, 10 to 15 minutes.
• Combine the veggies back in with the roux. Add the milk and fish back to the skillet. Gently toss together. Remove from heat.
• Add 1/2 of the fish mixture to the prepared casserole dish, then top with 2 cups of the mashed potatoes. Repeat the layers once more. Sprinkle the top of the casserole with Cheddar cheese.
• Bake in the preheated oven until cheese is golden brown, about 35 minutes.

Steps:

• Put the kettle on and boil enough water for the potatoes.
• Peal, cut into small chunks and then boil the potatoes in one pan for 10-15 minutes, using knife to tell when tender.
• Put the oven onto gas mark 6.
• Dice the small onion then sauté for 1-2 minutes in teaspoon of olive oil in another pan.
• Then add the packet of fish pie mix and gently fry for 2 minutes in the onions and olive oil, make sure to not let the fish stick.
• Add the cup of milk.
• Add the tbsp of flour.
• Add the tbsp of mustard and stir the milk, flour and mustard thoroughly into the fish mixture. Mustard gives a nice flavour to the sauce without using cheese and also gives it a golden colour, you can omit this if you prefer a handful of cheese.
• Simmer for 5 minutes on low heat, stir occasionally to not let sitck.
• Then add cup of peas, stir and take off the heat.
• Drain potatoes thoroughly, add back to pan, pinch of salt and pepper and put over heat for 2 minutes while mashing to draw out and evaporate last of the water. Mash together with a drizzle (about a tablespoon) of olive oil (add butter if you prefer).
• Pour fish mix into oven proof dish.
• Carefully spoon over mash potatos and smooth out. I did a quick cross pattern in the mash to make it fluff up and give a nice texture when golden.
• Put into the oven for 40 minutes/until golden brown.