Easy Fish Pie British Style Recipes

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.

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.

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 - 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.