Yummy Fish Pie Recipes

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.

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 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.

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.

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.

ALB'S LUXURY YUMMY FISH PIE

Steps:

• First boil the potatoes
• Infuse the milk and double cream with the bay leaves, grated nutmeg and peppercorns and cloves. Place the fish into the infusion adding a tablespoon of butter. Poach on top of the oven for approximately 8-10 minutes (the fish does not have to be cooked through, as it will be cooked further once th mash has been put on top). Add the raw prawns/scallops after 4 mins of fish cooking.
• Remove fish from the pan and place in a bowl(allow the fish to cool until you are able to handle it without burning yourself), discard the skin, flake the fish and put back into the bowl. Set aside. Strain the poaching liquor into a jug.
• For the roux mixture, melt 1 tablespoon of butter in a large pan. Add the chopped onion and the thyme leaves and cook over a medium heat until the onions have softened. Stir in the flour little by little and cook gently for 5 - 7 minutes.
• To the onion and flour mix, gradually add the poaching liquor, stirring vigorously all the time. Once all the liquid has been added cook over a very low heat for 10 minutes,until thick and creamy
• Add the hard boiled eggs, parsley, mustard powder, and anchovy essence. Carefully fold in the flaked fish and prawns/scallops (optional luxury). Season to taste. Pour into two separate oven proof dishes, (one big and one small).
• Drain the spuds (the trick to a good mash is having the potatoes as dry as possible) into a bowl plus 2 egg yolks (the yolks make the mash become more crispy when baked in the oven). Mash all together. Spoon the mash over the top of the fish mixture in the two separate dishes and fluff up with a fork.
• Put the small dish in a plastic bag and freeze. Combine the two cheeses and sprinkle over the spuds. Place into a pre heated oven (200c/400f/ gas mark 6 and bake for 35-40 minutes or until bubbling and golden.
• Serve with fresh spinach and carrots.

LUXE FISH PIE

Steps:

• Place the fish fillets in a large, wide saucepan and pour over the milk. Add the onion wedges and bay leaves, tucking them in around the fish. Bring to a very gentle simmer, then cover with a lid and remove from the heat immediately. Leave to stand and infuse for 10 mins or until the fish is just cooked. Drain the fish in a colander over a large jug to reserve the infused milk, then tip the fish into a bowl. Set aside.
• Meanwhile, make the topping. Put the potatoes in a large saucepan of cold water, bring to the boil, then simmer for 15 mins or until the potatoes are soft but not falling apart. Drain well, return to the pan and mash with the butter, half the cheese and the crème fraîche until smooth. Season to taste and set aside.
• To finish the filling, melt the butter in a medium saucepan and stir in the flour. Cook for a few secs, then gradually add the infused milk, stirring over a medium heat for 3 mins until the sauce is smooth and thick. Stir in the spinach and wine or vermouth, if using, and cook for 2 mins more. Remove from the heat and stir in the dill. Season to taste.
• Heat oven to 200C/180C fan/gas 6. Spoon a third of the sauce into the base of a 3-litre shallow rectangular dish. Scatter half the fish fillets over the sauce, breaking them into chunky pieces and discarding the skin, any stray bones, onion and bay leaves as you go. Pour over another third of the sauce, then top with more fish. Continue the layers once more, finishing with sauce.
• Spoon the potato over the fish mixture, starting at the edges. Swirl the potato with the back of a spoon and sprinkle over the remaining cheese. Place the dish on a baking tray and bake in the centre of the oven for 45 mins or until the potato is golden and the filling is bubbling.