Easy Fish Pie Food

FAMILY MEALS: EASY FISH PIE RECIPE

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.

EASY FISH PIE

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.

TRADITIONAL BRITISH FISH PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and let cool.
• Combine milk, bay leaf, and nutmeg in a large pan and bring to a gentle simmer over medium-low heat. Add cod and poach until flaky, about 5 minutes. Use a slotted spoon to transfer cod onto a plate; reserve poaching liquid. Use a fork to flake fish into bite-sized pieces.
• Mash potatoes in a large bowl. Mix in 3 tablespoons butter and 2 tablespoons poaching liquid until potatoes are fairly stiff and not too runny.
• Heat 1 tablespoon butter in a skillet over medium heat and stir in leek. Cook and stir until softened and translucent, about 5 minutes. Set aside.
• Melt remaining 1/4 cup butter over medium heat in a large, deep skillet until it just stops bubbling. Add flour and stir roux continuously for 1 minute. Slowly pour in remaining poaching liquid, stirring continuously, to make base of sauce. Add 1/2 the sharp Cheddar cheese and stir until melted. Fold in flaked cod, leek, and peas. Season with salt and pepper.
• Place fish mixture in an oven-proof dish; press boiled eggs gently into the filling across the surface. Cover with a thick layer of mashed potatoes. Sprinkle with remaining Cheddar cheese.
• Bake in the preheated oven until top is starting to brown, about 30 minutes. Serve immediately.

EASY FISH PIE

Steps:

• Put your fish in a large, wide pan with a lid together with celery, carrot, onion (cut in half and each half studded with 2 cloves), bay leaves and peppercorns. Pour over the milk and place the pan on a gentle heat and bring it to a gentle boil (feel free to cover the pan to speed up the process but keep an eye on it). Uncover the pan and let the fish simmer gently in milk for approx. 5 min (longer if you are using frozen fillets). Take the fish off the heat and let it stand in the hot milk for 5-10 minutes to finish cooking.
• As your fish is cooking prepare the potatoes by peeling them, cutting into chunks and boiling them in a pan of salted water until tender and ready to be mashed 15-20 min.
• Take your poached fish out of the hot milk with slotted spoon and onto a dish you'll be using for a pie. Flake it gently into small pieces and set aside. Strain the milk you used to cook your fish in onto a jug discarding all the veg and aromatics.
• In the same pan you poached fish in melt 50g unsalted butter, add the flour and let it cook in butter for a few seconds until it looks like a paste. Slowly add strained milk mixing gently with a whisk after each addition until you use up all the milk and the sauce thickens. Season with salt and pepper and few gratings of fresh nutmeg (to taste). Pour over the flaked fish. *Depending on the dish you are using you might have some sauce leftover which can be added to your mashed potato topping for extra creaminess.*
• Add frozen peas or sweetcorn or mixture of both to the fish and the sauce and mix well. Sprinkle some fresh parsley or dill and place your boiled egg halves on top (if adding).
• Drain potatoes and mash with 50g unsalted butter and a good splash of milk or some leftover white sauce (if any) for extra creaminess adjusting seasoning if needed. Top the pie with the mash making sure you spread it evenly, sealing neatly around the edges to prevent the filling bubbling over during baking. Sprinkle with some grated cheddar and bake in preheated oven at 180C/350F/Gas Mark 4 for approx 30 minutes (until golden and bubbly). Enjoy with some extra peas or other veg of your choice on the side!

EASY PEASY FISH PIE

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!

FISH PIE

Steps:

• Push a clove into the skin of each onion. Place in a pot or large skillet, add milk, turn stove onto medium high heat.
• When milk is barely simmering, add fish - don't worry if it's not entirely covered, it can be turned / moved around.
• Poach fish for 7 minutes, then use a slotted spoon to transfer fish straight into a medium baking dish (Note 8).
• Flake into chunks using forks. Remove bones if you see any.
• Use slotted spoon to remove onion and cloves from milk, discard. RESERVE milk.
• Preheat oven to 180C/350F. Boil water for potatoes.
• Melt butter in a large, deep skillet or pot over medium high heat. Add onion and garlic, cook for 1 minute. Then add celery and carrot, cook for 5 minutes until carrot is soft.
• Turn heat down to medium low. Add flour, mix in - it will look gluey.
• Add half the milk and quickly start mixing. Once incorporated, the mixture will thicken quickly. Add remaining milk and stir. (Video helpful here)
• Turn heat up to medium and keep stirring until the mixture thickens to the consistency of honey - about 3 minutes. (Note 7)
• Take it off the heat, stir through tarragon and parsley. Adjust salt and pepper to taste.
• Scatter top of flaked fish with peas, then pour over the Sauce. GENTLY stir through (don't want fish to turn into mush!).*
• Smooth top, then nestle egg in all over the pie.
• Bring a large pot of water to the boil. Add potatoes and cook for 15 minutes or until soft. (Do this while making the Sauce).
• Drain potato, add butter, milk, salt and pepper. Mash until creamy - add more milk if required.
• Immediately dollop then spread onto pie (cold mash = hard to spread).
• Use fork to draw squiggles on surface (rough surface = better golden bits).
• Drizzle surface with melted butter, sprinkle with parmesan.
• Bake for 35 minutes or until top is deep golden.
• Stand for 5 minutes before serving, garnished with parsley if desired. See notes for reheating and make ahead.

FISH PIE

Steps:

• Preheat the oven to 200°C/400°F/gas 6.
• Peel the potatoes and cut into 2cm chunks, then cook in boiling salted water for 12 minutes, or until tender.
• Peel the carrot. Stand a box grater in a deep baking tray or dish, then coarsely grate the carrot, along with the celery and Cheddar.
• Switch to the fine side of the grater, and grate in the lemon zest and chilli. Pick and finely chop the parsley (stalks and all), and add to the tray or dish.
• Slice the salmon and smoked haddock into bite-size chunks and add to the tray with the prawns.
• Squeeze over the lemon juice (no pips please!), drizzle lightly with olive oil and add a good pinch of sea salt and black pepper. If you want to add any spinach or tomatoes, roughly chop and add them now. Mix everything together really well.
• Drain the potatoes, and return them to the pan. Drizzle with a couple of good lugs of olive oil and add a pinch of salt and pepper, then mash until nice and smooth.
• Dot and spread the mash evenly over the top of the fish and grated veg.
• Bake in the oven for 40 minutes, or until cooked through, crispy and golden on top, then serve piping hot with tomato ketchup, baked beans, steamed veg or a lovely green salad.

QUICK & EASY FISH PIE RECIPE - AUSTRALIAN EGGS

Steps:

• Preheat oven to 200°C/180°C fan forced. Place a 10-cup capacity shallow baking dish (about 35cm x 28cm) on an oven tray to catch any spills.
• Place potatoes in a large saucepan and cover with cold water. Bring to the boil. Add the eggs and simmer for 6 minutes. Use a slotted spoon to transfer eggs to a bowl of iced water. Continue cooking potatoes for 3-4 minutes, until tender. Drain well and roughly mash. Meanwhile, peel eggs and cut into quarters
• In a large bowl whisk sour cream, milk and mustard together. Add potato, salmon, fish, peas, green onion and dill. Season and mix well. Spoon into dish. Tuck in egg quarters.
• For the topping, brush pastry sheets with butter then cut into 4 strips lengthways. Scrunch each strip into a loose ball and arrange on top of pie.
• Bake pie for 25-30 minutes, until topping turns golden brown and filling bubbles up around the edges. Scatter with extra dill. Serve with mixed greens and lemon wedges.

EASY FISH PIE - BRITISH STYLE

Steps:

• Cut up and boil potatoes in salted water until tender, drain, add milk and butter and mash to a smooth consistency, set aside.
• Steam broccoli, carrots and corn until tender and set aside.
• Poach fish in milk until cooked through, set fish aside and reserve milk.
• To make sauce, make a roux by melting butter in a saucepan, adding flour and mix until well combined, next add the reserved milk a little at a time whisking non stop until all milk is used and well combined. Add chopped parsley and simmer until required consistency is achieved, which should be slightly thick but not gloopy. you can add wine here if using.
• Put fish into a large oven proof dish and chopinto bite size pieces. Season with salt and pepper. next add vegetables, pour over sauce and top with mashed potatoes. Run the fork over the top of the potatoes to slightly flatten and achieve fork grooves. Finally sprinkle on cheese and place under the broiler until the cheese has melted and the pie warmed through, the longer you leave the crunchier the topping will be. serve with a selection of vegetables if required such as peas.

EASY FISH PIE (CHEESE FREE)

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.