Friday night fish pie
Everyone loves a fish pie. Lulu Grimes shares a delicious, easy recipe to pop in the freezer for those busy nights
Difficulty and servings
Makes 2 pies, about 10 servings
Preparation and cooking times
Prep 40 mins
Cook 55 mins
- Simmer the potatoes for about 20 mins until tender, then drain and mash with most of the butter, plenty of seasoning and a little milk. Season and set aside.
- Meanwhile, cut the fish into 2cm cubes. Bring the milk just to a simmer in a large frying pan - when you see a few small bubbles, add the fish, onion and bay leaves, then cover and cook for 6-8 mins. Lift the fish out onto a plate and strain the milk into a jug.
- Melt the butter in a pan, stir in the flour and cook for 1 min over a medium heat. Take off the heat, pour in a little poaching milk, then stir until blended. Continue to add the milk gradually, mixing well until you have a smooth sauce. Return to the heat, bring to the boil, then simmer for 5 mins, stirring continuously, until it coats the back of a spoon. Remove from the heat, season with salt, pepper and nutmeg, then mix in the parsley.
- Heat oven to 200C/180C fan/gas 6. Divide the fish between 2 ovenproof dishes, about 1.3 litres each and strain any juices into the sauce. Scatter over the prawns, then add the eggs to both dishes if eating straightaway, or to just one dish if freezing the other. Pour the sauce over both. Spoon half of the mash over one dish so it covers everything, making sure it reaches the sides. Rough up the top with a fork and dot with remaining butter. Bake for 30 mins until the top is golden. Freeze the remaining fish and mash (see tips, below).
Cooking from frozen
To cook, defrost the filling and mash overnight, then assemble the pie with boiled eggs and cook for 30 mins. You can also cook a whole pie from frozen. Heat oven to 160C/140C fan/gas 3, cover the pie with foil and cook for 1½ hrs or until you can easily push a knife through the mixture. Take the foil off, turn oven up to 200C/180C fan/gas 6 and cook for 30 mins more until the top is golden and the filling piping hot.
Make it healthier
Use 3 sheets of scrunched-up filo pastry as a topping rather than the mash and use semi-skimmed milk instead of full-fat. If you want to cut the salt content, replace the smoked haddock with some salmon fillet.
Freezing tips
You can either freeze the filling and mash separately (in freezer bags is fine) and add the egg once the filling has defrosted. Or, if you do not want to add egg, then the pie can be frozen whole.
562 kcalories, protein 45g, carbohydrate 45g, fat 24 g, saturated fat 13g, fibre 3g, sugar 9g, salt 2.25 g
Recipe from Good Food magazine, February 2010.
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http://www.bbcgoodfood.com/recipes/235611/
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Ingredients
FOR THE TOPPING
- 1½ kg potatoes , chopped into chunks
- 50g butter
FOR THE FILLING
- 1½ l full-fat milk
- 800g skinless white fish
- 600g skinless smoked haddock fillet
- 1 onion , quartered
- 2 bay leaves
- 140g butter
- 140g plain flour
- nutmeg , to season
- small bunch parsley , leaves only, finely chopped
- 200g cooked, peeled prawns
- 6 eggs , hard-boiled and quartered (just 3 eggs if you are freezing one of the pies, as the eggs can't be frozen)
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Difficulty and servings
Makes 2 pies, about 10 servings
Preparation and cooking times
Prep 40 mins
Cook 55 mins
Ingredients
FOR THE TOPPING
- 1½ kg potatoes , chopped into chunks
- 50g butter
FOR THE FILLING
- 1½ l full-fat milk
- 800g skinless white fish
- 600g skinless smoked haddock fillet
- 1 onion , quartered
- 2 bay leaves
- 140g butter
- 140g plain flour
- nutmeg , to season
- small bunch parsley , leaves only, finely chopped
- 200g cooked, peeled prawns
- 6 eggs , hard-boiled and quartered (just 3 eggs if you are freezing one of the pies, as the eggs can't be frozen)
562 kcalories, protein 45g, carbohydrate 45g, fat 24 g, saturated fat 13g, fibre 3g, sugar 9g, salt 2.25 g
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22 January 2010
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