Tasty Fish Potato Pie Recipes

FISH PIE WITH POTATO CRUST

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.

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.

FISH AND POTATO PIE

Steps:

• Peel and boil the potatoes until soft.
• Drain and mash with 1/2 ounce butter and the tablespoon of milk.
• Add the cheese and mix well.
• In a wok or frying pan, gently fry the onions and garlic in 1 oz butter until soft and transparent.
• Add the fish,parsley, cream, lemon juice and salt and pepper to the wok or frying pan and mix well.
• Place the fish filling into a casserole dish.
• Top with the potatoes.
• Sprinkle the parmesan cheese on top of the potatoes.
• Place the sliced tomatoes on top of the potatoes.
• Divide the remaining 1/2 oz butter on top of each tomato slice.
• Bake in a medium pre-heated oven for 40- 50 minutes.
• Serve.

FISH PIE WITH MASHED POTATO TOPPING

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.

ROAST POTATO FISH PIE

Steps:

• Heat the oven to 220C/200C fan/gas 7. Drizzle the oil over a large baking tray and slide into the oven to heat up. Tip the potatoes into a large pan, cover with water and season with salt. Bring to the boil, then reduce the heat and simmer for 8-10 mins. Drain and leave to steam-dry.
• Carefully remove the baking tray from the oven and tip in the potatoes. Sprinkle with sea salt and black pepper and turn to coat in the oil. Roast for 35-40 mins until crisp, turning halfway through.
• Meanwhile, make the filling. Melt the butter in a large saucepan over a medium heat and cook the shallots for 5 mins until softened. Pour in the wine and simmer for 2 mins until it has reduced. Sprinkle in the flour and stir until you have a paste.
• Gradually whisk in the milk until you have a smooth sauce, then stir in the mustard and cream. Simmer for 2 mins, whisking occasionally. Tip in 100g of the cheese, the peas and fish pie mix, cover and cook for 8 mins more, stirring occasionally until the peas have defrosted and the fish is almost cooked through. Stir in the parsley and lemon zest and juice, then season to taste.
• Pour the filling into a deep 20 x 25cm casserole dish and scatter the roasted potatoes over the top. Sprinkle with the remaining cheese. Turn down the oven to 200C/180C fan/gas 6 and bake the pie for 15-20 mins until the filling is bubbling at the edges. Serve with winter greens or a crisp salad.

TASTY FISH & POTATO PIE

Steps:

• Peel and boil the potatoes until cooked.
• Mash with 1st measure of butter and milk, seasoning to taste.
• While potatoes are cooking prepare filling.
• Melt second measure of butter in saucepan and add flour.
• Stir constantly.
• Remove from the heat and slowly add in the milk, stirring all the time.
• Return pan to the heat and keep stirring until sauce boils and thickens.
• Remove from the heat and add in the fish, parsley and eggs.
• Place half the mashed potatoes into a greased 20cm pie dish.
• Pour in the filling and then top with the remaining potato.
• Top with grated cheese if desired.
• Cook in oven for 2o minutes at 190'C or until golden.