Fish pies

By: Annabel Karmel

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This recipe is classed as easy

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3.45 / 5 (11 votes cast)

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Prep time:
15 min
Cook time:
25 min
Serves:
4-6

This is one fish pie the whole family will love!

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Ingredients

For the potato topping

  • 800 g potatoes
  • 30 g butter
  • 7 tbsp milk
  • 4 tbsp freshly grated parmesan
  • 1 egg, lightly beaten
  • salt and black pepper

For the sauce

  • 45 g butter
  • 1 large shallot, diced
  • 2 tbsp white wine vinegar
  • 45 g flour
  • 450 ml fish stock
  • 6 tbsp double cream
  • 1 1/2 tsp fresh parsley, or dill, chopped
  • salt and black pepper

For the filling

  • 250 g salmon, skin removed and cut into 2cm chunks
  • 250 g cod, skin removed and cut into 2cm chunks
  • 150 g small cooked prawns
  • 70 g frozen peas
Buy Ingredients at mySupermarket More information

How does this work?

Close

It's simple.

With just one click, all these ingredients will be put into a basket on mySupermarket.co.uk.

You can select the products you need, compare prices and choose the retailer you wish to buy them from. Or you can leave them in your basket and come back later to buy items from other recipes.

One thing is for sure though, you are guaranteed to find the best value.

Method

1. Preheat the oven to 200C/gas mark 6.

2. Boil the potatoes in salted water and drain when cooked. Add the butter and milk along with the parmesan. Mash to a smooth consistency. Season to taste.

3. To make the sauce, melt the butter and saute the shallot for 5-6 minutes until soft. Add the white wine vinegar and boil for 2-3 minutes until the liquid has evaporated.

4. Stir in the flour to make a roux. Stir constantly with a wooden spoon to make a smooth paste.

5. Then gradually add the fish stock and cook over medium heat, stirring continuously until the sauce becomes smooth.
Bring to the boil then cook, stirring, until thickened.

6. Remove the sauce from the heat, then stir in the cream and the chopped dill or parsley. Season well.

7. Divide the fish and peas among 4-6 mini ramekins (depending on their size) and pour over the sauce.

8. Cover the mixture with the mashed potato and smooth with a knife. Brush the top of the potato with a little beaten egg and bake in the oven for 25 minutes, until lightly golden

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Latest Comment

View all comments (4)
 

Ditto some of the other comments below, very tasty, I cheated with a packet white sauce but added fresh parsley and didn't use the stock. It was tasty enough using prawns, mackeral and tuna. Garlic And some pepper was the only seasoning I used.

Scottydog Scottydog  Posted 02 May 2011 2:11 PM
 

Really liked this dish.

irmaP25910 irmaP25910  Posted 28 Oct 2010 4:31 PM
 

Absolutely delicious! definately recommend.

SusanG60120 SusanG60120  Posted 26 Apr 2009 8:59 PM
 

good for adults too. Ive tried it on my 30yr old son. He luvs it.

dianeS65006 dianeS65006 Posted 20 Mar 2009 9:17 AM