Simple Creamy Fish Pie Recipes

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:

• 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:

• Cut the potatoes into large chunks and put in a pan of cold, salted water. Bring to the boil and cook until soft to the centre.
• Meanwhile, put the wine, stock cubes and water in a large pan and bring to the boil. Reduce until about a centimetre is left in the bottom of the pan.
• Add the cream and simmer, stirring, until well blended. Taste and season if necessary.
• Add the fish and simmer for 2-3 minutes. Remove from the heat.
• Using a slotted spoon, carefully move the fish into the pie dish, and add enough sauce to just cover the fish, but not enough that the juice is going to boil over in the oven.
• Cover the fish with a sprinkling of sweetcorn, a thin layer of leek, then the parsley.
• Once the potatoes are cooked, drain and mash, using any remaining sauce from the fish to make smooth. Add a little butter or cream if there's not enough sauce left; it all depends on the size and shape of your cooking dish. Season to taste, then cover the fish with the potato.
• Bake in the top half of a pre-heated oven at 220C for about twenty minutes, or until golden.

Steps:

• Heat the oven to 200C/180C fan/gas 6. Prick each potato a few times with a knife (to prevent them from bursting) and bake on a baking tray for 1 hr-1 hr 30 mins or until soft when pressed. Cut the potatoes in half and scoop out the flesh into a bowl and mash it with a fork or ricer. Save the skins for another day. While the potato is still hot, mix in the cream and milk to make a smooth mash, season and set aside.
• While the potatoes are baking, make the fish pie mix. Put a large frying pan on a medium heat. Melt the butter and cook the leeks slowly for 10 mins until they are sweet and tender, then season and add the nutmeg. Stir in the mustard, then pour in the wine and reduce until there is almost no wine left. Pour in the cream and simmer for about 10 mins until reduced by half. Remove from the heat, and add the chives along with the lemon juice and zest. Taste for seasoning.
• Stir the haddock, salmon and prawns into the creamed leeks and transfer to a medium baking dish, then top with the mashed potato, smooth over to cover the fish, and scatter over the cheeses. Bake for 25-30 mins until the cheese has turned golden brown.

Steps:

• Pre-heat the oven to 230C/450F/Gas MK 8.
• Put the potatoes into boiling, salted water and bring back to the boil for 2 minutes.
• Carefully add the eggs to the pan and cook for a further 8 minutes until the eggs are hard boiled and the potatoes cooked.
• Drain the potatoes. Remove the eggs and cool under cold water, then shell and quarter them.
• In a separate pan, slowly fry the onion in a little olive oil for about 5 minutes, then add the cream and bring just to the boil. Remove from the heat and add the cheese, lemon juice, mustard and parsley.
• Put the fish, prawns, sweetcorn and eggs into an ovenproof dish. Pour over the sauce and gently mix together.
• Mash the potatoes with a little olive oil, seasoning and nutmeg. Spread over the top of the fish mixture and bake in the oven for 25-30 minutes until the potatoes are golden.