Family Meals Easy Fish Pie Food

EASY FISH PIE

Steps:

• Preheat the oven to 200℃ (180℃ fan)/400°F/gas mark 6. Cut the potatoes into small even-sized chunks and place in a saucepan with enough water to just cover. Bring to the boil, add a pinch of salt then reduce the heat and simmer for 10-15 minutes until just tender.
• Meanwhile, cut the fish into bite-size pieces and divide between 2 individual pie dishes or one larger dish.
• Beat the cream cheese, crème fraîche and milk together. Finely slice the spring onions and add to the cheese mixture along with the dill. Season and stir to combine. Pour over the fish.
• Once the potatoes are cooked, drain well and return to the pan. Add the butter and mash. Pile on top of the fish then bake the fish pies in the oven for 20 -25 minutes until the top is crisp and golden and the fish is cooked.

FISH PIE FOR KIDS

Steps:

• Preheat oven 180'C
• Cut the potatoes into large pieces and boil with skins on for about 20 minutes, until almost done
• Place fish (with skin on) on a baking tray and cook in the oven for 10 mins
• Take the fish out the oven, remove the skin and flake the fish into pieces
• Now make the cheese sauce
• Add the milk, flour and butter - microwave on full power for 5 minutes, whisking half way through to combine
• If it has not thickened after 5 minutes give it a couple of extra minutes
• As soon as it's thick, add the cheese and spinach and mix well so the spinach wilts in the heat
• Drain the potatoes, let them cool and slice into 1cm thick discs
• Spoon the cheese sauce and spinach on top of the fish and cover with sliced potatoes - sprinkle with grated cheese
• Bake in the oven for about 15 minutes or until the cheese has melted and gone a little crispy

FISH PIE

Steps:

• Preheat your oven to 190c.
• Cut up the potatoes, and boil in lightly salted water until tender; drain, add the butter, sour cream and milk, mash until smooth, seasoning with salt and pepper.
• Meanwhile, melt the extra butter in a saucepan, and saute the chopped onion until soft-about 5 minutes.
• Add the flour and cook over low heat about 2 minutes before adding the extra milk and wine.
• Bring to the boil and stir until thickened.
• remove from the heat and add the fish, corn, peas, capers, lemon juice, dill, parsley and salt and pepper.
• Mix well, then fold the egg quarters through very gently.
• Pour into a large casserole dish, top with the mashed potatoes, then sprinkle over the grated cheese.
• Bake in the oven for about 30 minutes or until the filling is bubbling, and the top golden brown.

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 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:

• Recipe kindly shared by the Tesco Community Cookery School with Jamie Oliver. The recipe has been written to be flexible and scalable up to 50 portions. Note: all veg weights are for trimmed, prepped vegetables.
• Preheat the oven to 180°C/350°F/gas 4.
• Peel (or trim) the alliums, then roughly chop. Roughly chop the green veg (if needed). Peel and grate the root veg.
• Place a large pan big enough to hold all the ingredients on a medium heat with the oil.
• Add the alliums and cook for 5 minutes, or until softened. Add the green veg, cook for 5 minutes more, then tip in the leafy greens and leave to wilt for a further 5 minutes.
• Pour in the white base sauce, reduce the heat and simmer for 10 minutes, stirring occasionally. Season to taste.
• Roughly chop the fish into 2.5cm chunks and stir it through the sauce.
• Transfer to a deep oven tray (40cm x 60cm), smoothing it out into the corners.
• Scatter the grated root veg over the pie mixture.
• Bake in the oven for 40 minutes, or until golden and bubbling.

JOOLS' FISH PIE

Steps:

• Preheat the oven to 200ºC/400ºF/gas 6.
• Peel the potatoes and cut into 2cm chunks, then boil for around 15 minutes, or until tender. Add the eggs for the last 8 minutes (if using).
• Meanwhile, make the sauce. Melt the butter in a heavy-bottomed pan over a low heat and stir in the flour. Add the bay, then bit by bit, add the stock and the milk, stirring after every addition until you have a smooth, silky sauce. Bring to the boil, then reduce to a simmer and cook for 10 minutes, or until thickened.
• Stir in the mustard, grate in half the cheese, then squeeze in the lemon juice. Pick, finely chop and stir in the parsley (if using), then keep stirring until the cheese is melted. Season with a little black pepper, then remove from the heat.
• Get yourself a 25cm x 30cm baking dish. Check that there aren't any stray bones lurking in the fish fillets, then slice into 2.5cm chunks and spread them evenly over the base of the dish.
• Wilt and add the spinach, then peel, quarter and add the eggs (if using). Remove the bay leaves, then pour over the white sauce and allow to cool slightly.
• Drain the potatoes well and mash with a little extra virgin olive oil, a splash of milk and a few scrapings of nutmeg. Spoon the potatoes over the pie and scuff up the surface with a fork.
• Grate the remaining Cheddar over the top and bake in the oven for 45 minutes, or until the fish is cooked through, the sauce is bubbling up at the sides and the top is golden.
• Delicious served with lots of green veg, or if you're Jamie, with baked beans!

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:

• 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.

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!

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.

CLASSIC FISH PIE

Steps:

• Heat the oven to 180C/fan 160C/gas 4. Gently cook the leeks in half the butter until really soft. Stir in the flour and cook for a couple of minutes. Gradually stir in the wine until you have a sauce and simmer for 5 minutes. Add the cream and bring gently to a simmer for a couple of minutes. Stir in the parsley, fish and prawns, then take off the heat. Tip into a baking dish.
• To make the mash, boil the potatoes in salted water until tender. Drain, then tip back into the pan over a low heat to dry out slightly. Add the rest of the butter, a splash of milk and some seasoning. Mash really well. Spoon over the fish, then spread out using a fork so you end up with a rough surface. Dot or brush with more butter for a golden top.
• Bake the pie in the oven for 30-35 minutes until the top is crisp and golden, and the filling is bubbling and piping hot.
• To freeze the pie, cover with clingfilm and freeze after assembling (but before cooking) for up to 2 months. Defrost completely in the fridge overnight. Cook following the instructions above.

FISH PIE RECIPE

Steps:

• Put the potatoes in a pan and cover with water. Bring to the boil and simmer for 15 mins. Drain and mash with 25g of the low fat spread.
• Put the milk in a large pan with the bay leaf, peppercorns and onion. Slowly bring to the boil and remove from heat. Remove and discard bay leaf, peppercorns and onion.
• Put 50g low fat spread in a large pan and heat gently until melted. Add 50g plain flour and cook gently for 1 to 2 mins, stirring constantly. Remove from the heat and gradually whisk in reserved milk. Return to the heat and bring to the boil, whisking constantly until thickened.
• Put the fish, skinned and cut into large chunks, in the base of an oven-proof dish, pour over the sauce and spoon the mashed potato over the top. Bake in a preheated oven at 190°C (gas mark 5) for 25 mins until potato is golden. Serve the fish pie immediately.

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.

AMAZING FRESH PEACH PIE

Steps:

• For the pie crust: roll out the pie crust and fit it into a 9-inch pie plate, trimming and fluting the edges (tutorial on how to do this here). With the tines of a fork, prick all over the bottom of the crust. Cover with plastic wrap and chill for an hour (or up to several days).
• Preheat the oven to 350 degrees F. Gently press a piece of parchment paper or regular aluminum foil into the chilled pie shell and fill with dry beans or pie weights. Bake for 45-50 minutes, rotating halfway, until the crust is lightly golden and no longer doughy.
• Remove the pie crust from the oven and let cool for 5-10 minutes. Carefully remove the parchment/foil and weights. Let the pie crust cool completely.
• For the sliced peaches: peel two peaches and slice them thinly (about 1/8- to 1/4-inch). Place the sliced peaches evenly over the bottom of the pie; it's ok to end up with a double layer. Set aside.
• For the filling: peel the remaining three peaches, cut the peaches into chunks and put them in a medium saucepan. Using a pastry blender, potato masher, or a couple forks, mash the peaches until juicy and the consistency of chunky applesauce (don't puree until smooth). You should end up with about 2 cups of mashed peaches.
• Add the sugar, cornstarch (see note), water, and lemon juice to the saucepan with the peaches. Stir to combine. Cook the mixture over medium heat, stirring constantly and scraping the bottom of the pan, for 5-6 minutes until large bubbles pop at the surface. Continue cooking until the mixture has thickened considerably. Scraping a spoon or spatula across the bottom of the saucepan should leave a defined path that doesn't fill in very quickly.
• Off the heat, add the vanilla and butter stirring until the butter is melted and well-incorporated.
• Pour the warm filling over the sliced peaches and spread evenly.
• Refrigerate for at least 4 hours (or up to 24 hours) until the filling has cooled and is soft set. This pie can be made a day ahead of time.
• Serve the pie with lightly sweetened whipped cream (spread the whipped cream over the pie before serving or serve slices of pie with a dollop of whipped cream on top).

QUICK AND EASY FISH PIE RECIPE

Steps:

• Preheat the oven to 200ºC (gas mark 6).
• Boil the potatoes for 10-12 mins until tender then drain. Mash with butter and milk and season.
• Cook the salmon and cod in a pan of boiling water for 5 mins then drain and return to the pan. Add the peas, chives, crème fraiche and seasoning and cook gently for 2-3 mins.
• Transfer to an ovenproof dish and top with the mashed potato. Bake for 10 mins until golden.

EASY FISH PIE

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

FAMILY FRIENDLY FABULOUS FISH PIE

Steps:

• Preheat oven to 200C/400F. Grease a large pie dish/tin or individual pie dishes. (ramekin dishes for the children)
• Boil the potatoes until soft and easy to mash, add the butter and mash well, until there are no lumps.
• Meanwhile, poach the smoked haddock fillets with the milk and bay leaf in a large saucepan, it will only take about 5 to 8 minutes, do not over cook - the fish is cooked when it is opaque and flakes easily; take off the heat and allow to cool slightly in the milk. Drain before adding the potato mixture.
• Add the remaining butter to a frying pan and heat gently, then add the finely diced leeks and cook over a gentle heat until they are just soft, but are still bright green and hold their shape..
• Season the mashed potatoes to taste with black pepper, but no salt, as the smoked haddock will be salty. Add the leeks and gently mix through, before adding the cooled, flaked smoked haddock - mix gently as not to break the fish up too much and check the seasoning. If the mixture is too stiff, loosen it a little with some of the poaching milk.
• Spoon the mixture into the prepared dish or dishes; sprinkle the grated cheese and breadcrumbs over the top and bake for 15 to 20 minutes or until the cheese has melted and is golden brown.
• Serve immediately with parsley as a garnish and seasonal greens or peas.