British Fish Pie With Mashed Potato Topping Recipes

FISH PIE WITH POTATO CRUST

Fish pie with potato crust image

Flavour salmon, cod and smoked haddock with fennel, anise and vermouth, and top with crispy nutmeg mash

Provided by John Torode

Time 1h45m

Number Of Ingredients 20

Ingredients

1kg Maris Piper potato , cut into chunks
good grind of nutmeg
175ml double cream
75g butter , plus a little extra for the top
2 egg yolks
knob of butter
2 shallots , finely chopped
½ tsp fennel seeds , lightly crushed
1 star anise
300ml vermouth
300ml fish stock , fresh if possible
300ml double cream
200g skinless smoked haddock fillet, pin-boned and cut into 3cm pieces
200g skinless cod fillet, pin-boned and cut into 3cm pieces
200g skinless salmon fillet , pin-boned and cut into 3cm pieces
140g frozen pea
4 eggs , hard-boiled and chopped
small bunch parsley , chopped
small bunch dill , chopped
juice ½ lemon

Steps:

Boil the potatoes for 10-15 mins until tender. Drain and mash with the nutmeg, cream, butter and some seasoning. Leave to cool slightly, then stir in the egg yolks and chill until ready to use.
While the potatoes cook, make the sauce. Heat the butter in a large pan. Add the shallots, fennel seeds and star anise, and cook until the shallots are soft, about 5 mins. Add the vermouth, bubble and reduce until there is a syrupy glaze left - this will take 10-15 mins. Add the stock and continue bubbling until the liquid has reduced by half. Add cream and return to the boil for 2 mins, then strain and return to the pan.
Heat oven to 200C/180C fan/gas 6. Add the fish pieces to the cream sauce and poach for 2 mins until just cooked. Fold through the peas, hard-boiled egg and herbs, season and add a little lemon juice. Portion the fish sauce into individual dishes or 1 large dish. Top with the mashed potato: either pipe on with a piping bag fitted with a star nozzle or simply spoon on top and rough up with a fork. Dot the top with a little extra butter, then bake for 15 mins for small dishes or 30 mins for a large one, until golden and bubbling.

Nutrition Facts : Calories 641 calories, Fat 46 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 31 grams protein, Sodium 1.2 milligram of sodium

FISH PIE WITH MASHED POTATO TOPPING

Fish Pie with Mashed Potato Topping image

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

Ingredients

1 teaspoon olive oil
4 ounces white fish
1 cup milk, or to taste
5 medium potatoes, peeled
2 tablespoons butter
salt and ground black pepper to taste
1 cup frozen peas, thawed
½ cup shredded white Cheddar cheese
1 (14.75 ounce) can skinless, boneless salmon, drained and flaked

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

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