Friday night fish pie

Friday night fish pie

  • 1
  • 2
  • 3
  • 4
  • 5
(28 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 40 mins Cook: 55 mins

Skill level

Easy

Servings

Makes 2 pies, about 10 servings

Everyone loves a fish pie. Lulu Grimes shares a delicious, easy recipe to pop in the freezer for those busy nights

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition

kcalories
562
protein
45g
carbs
45g
fat
24g
saturates
13g
fibre
3g
sugar
9g
salt
2.25g

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)

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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).

Recipe from Good Food magazine, February 2010

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
mcpate1985's picture

Add a spoon full of Coleman's mustard to white sauce for another level of flavour.

sharebo's picture

Excellent flavours but will probably leave the egg out next time.

coultermartel's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This is a marvellous fish pie one of the tastiest I've ever had. I added some frozen peas but apart from that I made it exactly as the recipe said. Will definitely make again but might try halving the ingredients and making one pie instead of two.

simbamoo's picture
  • 1
  • 2
  • 3
  • 4
  • 5

A very good dish indeed, I put in peas & leek, and my family said it was delish (a fantastic dish) as we go caravaning I am freezing the second one to take away with us. Thank you

7053elizabeth's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Delicious - the whole family enjoy it.

Frantic Flapjack's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This was extremely tasty if a little labour intensive. I thought the sauce was quite thick but it tasted lovely.

elsvuijsters's picture
  • 1
  • 2
  • 3
  • 4
  • 5

great comfort food! I made halve the recipe since it is just the two of us,could not find smoked haddock here in Holland so used extra shrimp and it turned out very so good,will make this often.Next time I will add a handfull of frozen peas,just for color

windylindy123's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Jameswibberley - see point 4, just sprinkle over.
I made this while I was still pregnant for first few weeks of having a baby. a really lovely recipe, very comforting. A lot of fishmongers do a very reasonable fish pie fish mix too to save some time.

jameswibberley's picture

when do we add the prawns there is no instructions

kristinpopiel's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Excellent! Added some peas and corn as well as some spring onion. It disappeared in no time.

Pages

Questions

Tips