FAMILY MEALS: EASY FISH PIE RECIPE
A simple fish pie recipe that's quick and easy to prepare. Portion into ramekins and freeze for quick toddler meals or cook in a big dish for the perfect family supper
Provided by Caroline Hire - Food writer
Categories Dinner, Main course
Time 1h
Yield Serves a family of 4-6 or makes 6-8 toddler meals
Number Of Ingredients 11
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.
Nutrition Facts : Calories 455 calories, Fat 15.7 grams fat, SaturatedFat 7.5 grams saturated fat, Carbohydrate 50.5 grams carbohydrates, Sugar 7 grams sugar, Fiber 5.7 grams fiber, Protein 27.1 grams protein, Sodium 1 milligram of sodium
FISH AND POTATO PIE
Make and share this Fish and Potato Pie recipe from Food.com.
Provided by wizkid
Categories Savory Pies
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Peel and boil the potatoes until soft.
- Drain and mash with 1/2 ounce butter and the tablespoon of milk.
- Add the cheese and mix well.
- In a wok or frying pan, gently fry the onions and garlic in 1 oz butter until soft and transparent.
- Add the fish,parsley, cream, lemon juice and salt and pepper to the wok or frying pan and mix well.
- Place the fish filling into a casserole dish.
- Top with the potatoes.
- Sprinkle the parmesan cheese on top of the potatoes.
- Place the sliced tomatoes on top of the potatoes.
- Divide the remaining 1/2 oz butter on top of each tomato slice.
- Bake in a medium pre-heated oven for 40- 50 minutes.
- Serve.
FISH PIE WITH MASHED POTATO TOPPING
A tasty fish pie without a heavy cream sauce, and much lower in sodium than other styles of fish pie. The key is to have a very smooth and moist crust of mashed potato topping!
Provided by OffTheHook
Categories Seafood Pie
Time 1h15m
Yield 5
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Oil an oven-proof baking dish with 1 teaspoon olive oil. Place white fish in the baking dish and pour in enough milk to cover the fish halfway.
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until fork-tender, about 20 minutes.
- While the potatoes are cooking, bake fish in the preheated oven for 20 minutes. Remove from the oven and drain off milk into a liquid measure; reserve for potatoes. Increase the oven to 425 degrees F (220 degrees C).
- Drain potatoes and return to the pot. Place on the stove to evaporate any extra water. Add butter, salt, and pepper and mash potatoes for 1 minute. Add reserved milk, a little at a time, and keep mashing until smooth and creamy. Gently stir in thawed peas, being careful not to crush them.
- Flake white fish into small pieces in the baking dish. Add flaked salmon and stir to evenly disperse. Drop spoonfuls of mashed potatoes on top of the fish; spread evenly to cover. Sprinkle Cheddar cheese on top.
- Bake in the oven for 20 more minutes.
Nutrition Facts : Calories 473.7 calories, Carbohydrate 43.8 g, Cholesterol 77.9 mg, Fat 17.9 g, Fiber 6 g, Protein 33.9 g, SaturatedFat 7.6 g, Sodium 478.3 mg, Sugar 5.6 g
BRITISH FISH PIE WITH MASHED POTATO TOPPING
This British fish pie is comforting, creamy, chock full of tender seafood, and topped with a pile of fluffy potatoes. I especially liked the big chunks of cod and salmon! The sauce isn't heavy or rich, even though it's really thick and stick to your ribs in texture. It's mildly seasoned, so you can really just enjoy the flavor of the seafood tucked inside.
Provided by Rebekah Rose Hills
Time 1h20m
Yield 6
Number Of Ingredients 21
Steps:
- Place cubed potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain.
- Transfer potato cubes to the bowl of a stand mixer. Blend gently, adding cubed butter and milk. Add in eggs and mix only until mashed potatoes reach your desired consistency, or finish by hand if needed;overmixing will yield gluey potatoes. Season with salt and pepper.
- Preheat the oven to 400 degrees F (200 degrees C).
- While potatoes are boiling, heat butter and olive oil in a large skillet over medium heat. Add onion and thyme and saute until onions are soft and browned, about 5 minutes. Deglaze with vermouth and cook until alcohol has evaporated, about 2 minutes. Whisk in flour. Slowly whisk in stock and milk and bring to a simmer. Simmer for 1 to 2 minutes. Sauce should be fairly thick, but if it's too thick you can thin it out with a little bit of additional stock. Taste and season with salt and pepper if desired. Turn off heat and stir in the half-and-half and parsley.
- Scatter salmon, cod pieces, and shrimp onto the bottom of a 2-quart baking dish. Sprinkle lightly with salt and pepper. Drizzle lemon juice over the top of the seafood.
- Pour prepared sauce over seafood and stir gently to combine. Spread prepared potatoes over the top and fluff with a fork, then sprinkle Cheddar cheese over the top.
- Bake in the preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake until potatoes are evenly browned all over, seafood is cooked through, and pie is bubbly and piping hot, about 20 more minutes.
- Remove from the oven and allow to rest for 10 minutes before serving.
Nutrition Facts : Calories 552.8 calories, Carbohydrate 32.8 g, Cholesterol 191.2 mg, Fat 33.9 g, Fiber 3.2 g, Protein 27.2 g, SaturatedFat 16.6 g, Sodium 466.3 mg, Sugar 5.3 g
TASTY FISH & POTATO PIE
Makes a great store-cupboard dish. Serve with a crunchy coleslaw or green salad for a complete easy meal.
Provided by Jen T
Categories Lunch/Snacks
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Peel and boil the potatoes until cooked.
- Mash with 1st measure of butter and milk, seasoning to taste.
- While potatoes are cooking prepare filling.
- Melt second measure of butter in saucepan and add flour.
- Stir constantly.
- Remove from the heat and slowly add in the milk, stirring all the time.
- Return pan to the heat and keep stirring until sauce boils and thickens.
- Remove from the heat and add in the fish, parsley and eggs.
- Place half the mashed potatoes into a greased 20cm pie dish.
- Pour in the filling and then top with the remaining potato.
- Top with grated cheese if desired.
- Cook in oven for 2o minutes at 190'C or until golden.
Nutrition Facts : Calories 813.6, Fat 24.9, SaturatedFat 12.7, Cholesterol 192.9, Sodium 355.1, Carbohydrate 104, Fiber 12.3, Sugar 4.5, Protein 44.5
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- 1. To make the topping, cook the potatoes and garlic in simmering salted water for 20 minutes until tender. Drain the potatoes well and mash with butter, milk, parmesan, sea salt and pepper.
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- 4. Cover the top with tablespoonfuls of mash, scatter with cheese and breadcrumbs, place on a tray and bake for 25 minutes or until golden and bubbling.
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