EASY PEASY FISH PIE
Some days you just want comfort food, and there are not many recipes more comforting than a good fish pie. I have been making this easy peasy version of fish pie for years and it always goes down extremely well... with adults and children alike!
Provided by Eb Gargano
Categories Main Course
Time 40m
Number Of Ingredients 12
Steps:
- Put the peeled and chopped potatoes into a saucepan and cover with boiling water. Bring back to the boil, lower the heat and simmer for 15 minutes or until the potatoes are soft.
- Meanwhile, preheat your oven to 220C / 200C fan / gas mark 7 / 425F. Tip the fish pie mix into a wide, shallow ovenproof dish and pour over the milk. Season with salt and pepper and put the dish, uncovered, into the warming oven for 10 minutes.
- While the potatoes and fish are cooking, drizzle about 1 tablespoon of olive oil into another saucepan. Add in the chopped onion and carrot, cover and cook on a low heat for about 5 minutes until soft but not brown. Turn off.
- When the fish has been in the oven for 10 minutes, remove from the oven and set aside.
- When the potatoes are done, drain and mash with some salt and pepper, butter, about two thirds of the cheese and about 3 tablespoons of the fish poaching liquid.
- Turn the onions and carrots back on, uncovered, until they start to hiss. Sprinkle them with 1 tablespoon of flour and stir to combine. Pour in the rest of the fish poaching milk (leave the fish in the ovenproof dish) and stir vigorously. It should quickly resemble a white sauce. Add the parsley to this mixture and turn off.
- To assemble, pour the white sauce and vegetable mixture over the fish and stir everything together. Spread the mashed potatoes over the top, using a fork to rough the surface. Pop the fish pie in the oven for 10 minutes.
- After 10 minutes remove the pie from the oven and sprinkle over the remaining cheese. Cook for a further 5-10 minutes or until the pie is golden brown and bubbling.
- Serve with vegetables and a glass of Chardonnay!
Nutrition Facts : Calories 399 kcal, Carbohydrate 45 g, Protein 29 g, Fat 12 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 76 mg, Sodium 240 mg, Fiber 5 g, Sugar 10 g, UnsaturatedFat 4 g, ServingSize 1 serving
CRAZY SIMPLE FISH PIE
Steps:
- Preheat the oven to 200ºC/400ºF/gas 6.
- In a bowl, cover the fish with boiling kettle water. Put aside to soak.
- Meanwhile, trim and roughly chop the spring onions, placing them into a 30cm non-stick ovenproof frying pan on a high heat with 1 tablespoon of olive oil.
- Stir and fry for 2 minutes, then pile the spinach on top, let it wilt down and turn the heat off.
- Spoon 100ml of the soaking water over the spinach, then drain the fish, break up the pieces and sit them evenly around the pan.
- Finely grate over most of the cheese and season well with black pepper.
- Quickly layer the filo on top, tucking it around the fish and up the sides of the pan, tearing the last sheet on top in a nutty fashion.
- Grate over the last bit of cheese, drizzle with ½ a tablespoon of olive oil, and bake for 15 to 17 minutes, or until golden and crisp. Easy as pie!
Nutrition Facts : Calories 431 calories, Fat 20.9 g fat, SaturatedFat 9.3 g saturated fat, Protein 34.5 g protein, Carbohydrate 27.9 g carbohydrate, Sugar 3.4 g sugar, Sodium 3.2 g salt, Fiber 3.5 g fibre
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
NO-FUSS FISH PIE
Get the kids in the kitchen to help make this easy fish pie recipe. They'll love the creamy filling and crisp topping, and it's 2 of your 5 a day, too
Provided by Good Food team
Categories Dinner, Fish Course, Main course, Supper
Time 55m
Number Of Ingredients 21
Steps:
- Heat oven to 190C/170C fan/gas 5. Put the milk in a saucepan with the bay leaf, garlic and onion. Add the fish and poach on a medium heat for 15 mins. The milk should be just covering the fish, if not, add a little more.
- Cut the potatoes and parsnips into equal-sized pieces and put in a saucepan. Cover with cold water and a lid, bring to the boil, then simmer on a medium heat for 10 mins, or until the potatoes and parsnips are soft (not falling apart).
- Meanwhile, gently put the eggs in a small pan of water and bring to the boil. Cook for 7 mins, then transfer to a bowl of cold water and leave to cool. Once cool, peel and chop them.
- When the fish is cooked (it should be firm to the touch and flake easily), remove from the milk, along with the onion, using a slotted spoon. Strain the milk into a jug and keep it for the mash.
- Flake the fish into bite-sized chunks (checking for bones) and place in the bottom of a casserole dish, then add the onion, sweetcorn and peas.
- Add the herbs, lemon zest, prawns (if using), hard-boiled eggs and the crème fraîche. Season and mix well.
- Drain the parsnips and potatoes in a colander, and return to the saucepan. Add the nutmeg, white pepper, mustard and a knob of butter and mash well.
- Taste to check the seasoning. Cover the fish filling with the mashed potato and, using a fork, create a wavy pattern, if you like. Sprinkle over the grated cheese.
- Place in the oven for 20 mins or until the cheese is melted and golden brown, remove from the oven using oven gloves and serve with steamed crunchy carrots and broccoli.
Nutrition Facts : Calories 606 calories, Fat 25 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 17 grams sugar, Fiber 10 grams fiber, Protein 32 grams protein, Sodium 1.4 milligram of sodium
EASY-TO-SCALE CHEESY FISH PIE WITH KALE
Double the ingredients in this easy fish pie if you need to feed four, or quadruple for eight. This comforting dinner is perfect for midweek, and adaptable for any situation
Provided by Anna Glover
Categories Dinner, Fish Course, Main course, Supper
Time 55m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 634 calories, Fat 37 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 42 grams protein, Sodium 1.7 milligram of sodium
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