THE HAIRY BIKERS' FISH PIE WITH CHEESE MASH
Fish pie is one of The Hairy Bikers' favourite comfort foods, perfect for busy weekdays or lazy weekends. You could make the pie in advance and bake it just before serving.
Provided by The Hairy Bikers
Categories Main course
Yield Serves 4
Number Of Ingredients 13
Steps:
- To make the filling, pour the milk into a large lidded pan and add the sliced onion and bay leaves. Season with salt and black pepper.
- Place the fish fillets in the pan and bring to a very gentle simmer, cover and cook for two minutes.
- Remove the pan from the heat and leave to stand and infuse for 20 minutes. Drain the fish through a colander into a bowl, then pour the milk into a jug.
- Meanwhile, make the mash for the topping. Half fill a large saucepan with cold water. Add the potatoes and bring to the boil. Reduce the heat and simmer for 15 minutes or until the potatoes are soft.
- Drain the potatoes and return them to the pan. Mash with the butter, milk and three-quarters of the grated cheese. Season to taste with salt and black pepper.
- Preheat the oven to 200C/400F/Gas 6.
- To finish the filling, melt the butter in a medium saucepan and stir in the flour. Cook for a few seconds, then gradually add the infused milk, stirring constantly, and simmer over a medium heat for 3-4 minutes until the sauce is smooth and thick. Stir in the peas and season with salt and black pepper.
- Spread one third of the sauce into the base of a 1.5 litre/2¾ pint ovenproof dish. Scatter half the fish fillets over the sauce, breaking them into chunky pieces as you go and discarding the onion and bay leaves.
- Arrange half the prawns on top of the fish and pour over another third of the sauce. Repeat this with the remaining fish and prawns and finish with the final third of sauce on top.
- Spoon the mash over the fish mixture, spreading to the edges with a palette knife. Fork the surface and sprinkle over the remaining cheese. Place the dish on a baking tray and bake in the centre of the oven for about 25 minutes or until the top is golden-brown and the filling is bubbling.
SHEPHERD'S PIE
Provided by Ellie Krieger
Categories main-dish
Time 1h45m
Yield 6 servings, serving size: 1 3/4 cups
Number Of Ingredients 15
Steps:
- In a large nonstick skillet cook the meat over medium heat, stirring occasionally, until brown, about 5 minutes. Transfer the meat to a plate. Drain any fat remaining in the skillet.
- Heat the oil in the skillet over a medium heat. Add the onions and carrots and cook, covered, until the vegetables begin to soften, about 8 minutes. Raise the heat to moderately-high. Add the mushrooms and thyme and cook, uncovered and stirring occasionally, until the mushrooms are soft and their liquid has evaporated, about 8 minutes longer. Return the meat to the pan. Add the flour and cook, stirring, for 2 minutes. Stir in the broth, 1/2 teaspoon of the salt and 1/8 teaspoon of pepper and bring to a simmer being sure to scrape up any brown bits from the bottom of the pan. Stir in the peas. Pour the mixture into a 12-cup shallow baking dish (about 11 by 9 inches).
- Preheat the oven to 350 degrees F. Scrub the potatoes and cut into 2-inch pieces. Arrange the potatoes in a steamer basket, and steam for 10 minutes. Add the cauliflower to the basket and cook until the potatoes and cauliflower are tender when pierced with the tip of a knife, about 15 minutes longer. Mash the vegetables with a potato masher until smooth. Heat the milk, butter, the remaining 1/2 teaspoon of salt and a pinch of pepper and stir into the potato mixture.
- Spread the potato mixture on top of the meat and bake until heated through, about 25 minutes.
- Excellent source of: Protein, Fiber, Vitamin A, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Vitamin C, Folate, Vitamin K, Copper, Iron, Manganese, Potassium, Zinc
- Good source of: Thiamin, Pantothenic Acid, Magnesium, Phosphorus
Nutrition Facts : Calories 340 calorie, Fat 9 grams, SaturatedFat 4 grams, Cholesterol 50 milligrams, Sodium 540 milligrams, Carbohydrate 42 grams, Fiber 7 grams, Protein 24 grams
FRESH TOMATO PIE
A great way to use surplus tomatoes from your garden. Tasty served warm or cold! You may want to add chopped fresh herbs for flavor.
Provided by Britt Terry
Categories World Cuisine Recipes European Italian
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bake the pastry shell for 8 to 10 minutes or until browned.
- Slice onion and place in the bottom of pastry shell. Slice tomatoes and arrange over onions. Add black pepper to taste.
- In a medium bowl, combine mozzarella, parmesan and mayonnaise. Spread this mixture evenly over tomatoes.
- Bake at 350 degrees F (175 degrees C) for 20-25 minutes or until golden brown. Once cooked, garnish with fresh herbs.
Nutrition Facts : Calories 282.8 calories, Carbohydrate 14.3 g, Cholesterol 14.5 mg, Fat 23.8 g, Fiber 1.7 g, Protein 4.3 g, SaturatedFat 4.5 g, Sodium 305.6 mg, Sugar 4.4 g
EASY FISH PIE
Living by the sea, we try to eat fish often and this hearty meal is an easy way to enjoy a little bit of what you fancy! This fish pie is good enough for a dinner party and the kids love it, too. Serve with a green salad or green steamed vegetables like broccoli.
Provided by CharlieB
Categories Seafood Fish Tilapia
Time 2h35m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 528.8 calories, Carbohydrate 31.7 g, Cholesterol 171.8 mg, Fat 31.2 g, Fiber 3.9 g, Protein 30.7 g, SaturatedFat 17.1 g, Sodium 401.4 mg, Sugar 2.3 g
FISH PIE MAC 'N' CHEESE
Combine fish pie with mac 'n' cheese to make this crowd-pleasing dinner. The dish freezes well, so you can make ahead if you like for busy weeknights
Provided by Cassie Best
Categories Dinner, Main course
Time 50m
Yield Serves 6 (or 4 adults and 4 children)
Number Of Ingredients 10
Steps:
- Pour the milk into a large pan and add the flour and butter. Set over a medium heat and whisk continuously until you have a smooth, thick white sauce. Remove from the heat, add the mustard, most of the cheese (save a handful for the top), peas and parsley.
- Meanwhile, boil the pasta in a large pan of water following pack instructions until just cooked. Drain.
- Heat the oven to 200C/180C fan/gas 6. Tip the pasta into the sauce and add half the fish, stir everything together then tip into a large baking dish. Top with the rest of the fish, pushing it into the pasta a little, then scatter with the remaining cheese. Bake for 30 mins until golden, then serve with salad, if you like. Can be chilled and eaten within three days or frozen for up to a month. Defrost in the fridge, then reheat in a microwave or oven until piping hot.
Nutrition Facts : Calories 504 calories, Fat 22 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 28 grams protein, Sodium 1.1 milligram of sodium
LUXURY FISH PIE WITH CHEESY POTATO RöSTI TOPPING
This creamy dish is really easy and quite informal in a way yet made with luxury seafood and cheesy potato rosti topping instead of the regular mashed potato topping, it can be special enough for a smart dinner with family and close friends.
Provided by AaliyahsAaronsMum
Categories One Dish Meal
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Pre-heat the oven to gas mark 7/425°F/220°C.
- You will need a baking dish about 5 cm deep of 2 litre capacity, well buttered.
- Start off by boiling the potatoes, with skin on, in a saucepan with enough salted water.
- Once boiled though, strain off the water and cover them with a clean tea towel to absorb the steam.
- Meanwhile, heat the stock in a medium saucepan, add the bay leaf and season it well.
- Then cut the fish in half, if they are large pieces, add it to the saucepan and poach the fish gently for 5 minutes (it should be slightly undercooked).
- Using a draining spoon, remove the fish to a plate and strain the liquid through a sieve into a bowl.
- In the same pan you cooked the fish in, melt in the butter, whisk in the flour and cook for 2 minutes.
- Then gradually add the strained fish stock little at a time, whisking all the time.
- When you have a smooth sauce, turn the heat to its lowest setting and let the sauce gently cook for 5 minutes.
- Then whisk in the double cream, followed by the gherkins and chopped parsley.
- Give it all a good seasoning and remove it from the heat.
- Now to make the rösti, peel the potatoes and, using the coarse side of a grater, grate them into long shreds into a bowl.
- Then add the melted butter and lightly toss everything together using 2 forks so that the potatoes get a good coat of butter.
- Now remove the skin from the white fish and divide it into chunks, quite large if possible, and combine the fish with the sauce.
- Next, add the raw scallops and prawns to the fish mixture then spoon it into the prepared baking dish.
- Sprinkle the rösti on top, spreading it out as evenly as possible but not pressing it down too firmly.
- Finish it off by scattering the grated cheese all over the surface.
- Bake on a high shelf of the oven for 35-40 minutes until golden brown.
- If you would like to make the fish pie in advance, then you will have to let the sauce cool down completely before adding the fish, scallops and prawns. After you have spread the topping, cover the dish loosely with clingfilm and refrigerate it until you're ready to bake. But you will have to give it an extra 10 minutes of cooking time.
Nutrition Facts : Calories 745.5, Fat 30.5, SaturatedFat 17.9, Cholesterol 236.3, Sodium 1854.4, Carbohydrate 60.8, Fiber 6.9, Sugar 3.2, Protein 56.2
EASY FISH PIE (CHEESE FREE)
I got a pack of fish pieces from Asda and thought I'd give making a quick and easy fish pie a try... lots of recipes I found for fish pie have tonnes of ingredients - this is a simple one with just the basics.
Provided by dinkydory
Categories Savory Pies
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 354.3, Fat 9.5, SaturatedFat 2.4, Cholesterol 8.5, Sodium 89.8, Carbohydrate 59.2, Fiber 8.5, Sugar 5.3, Protein 10
CHEESE-TOPPED FISH
Make and share this Cheese-Topped Fish recipe from Food.com.
Provided by Mandy
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Remove skin from fillets and arrange in a greased oven-proof dish, sprinkle with salt & spread with combined mayonnaise & curry powder.
- Cover with foil & bake at 180.C for 25-30 mins or until tender.
- Mix together cheese & crumbs, sprinkle over fillets, return to oven until lightly browned.
Nutrition Facts : Calories 221.6, Fat 15.9, SaturatedFat 3.5, Cholesterol 16.2, Sodium 435.7, Carbohydrate 17, Fiber 0.6, Sugar 3.1, Protein 3.5
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