Fish pie with potato crust

Fish pie with potato crust

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(1 ratings)

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Cooking time

Prep: 45 mins Cook: 1 hr

Skill level

Moderately easy

Servings

Serves 4 - 6

Flavour salmon, cod and smoked haddock with fennel, anise and vermouth, and top with crispy nutmeg mash

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving (6)

kcalories
641
protein
31g
carbs
13g
fat
46g
saturates
25g
fibre
3g
sugar
4g
salt
1.2g

Ingredients

For the potato crust

  • 1kg Maris Piper potatoes, cut into chunks
  • good grind of nutmeg
  • 175ml double cream
  • 75g butter, plus a little extra for the top
  • 2 egg yolks

For the sauce

  • knob of butter
  • 2 shallots, finely chopped
  • ½ tsp fennel seeds, lightly crushed
  • 1 star anise
  • 300ml vermouth
  • 300ml fish stock, fresh if possible
  • 300ml double cream

For the filling

  • 200g skinless smoked haddock fillet, pin-boned and cut into 3cm pieces
  • 200g skinless cod fillet, pin-boned and cut into 3cm pieces
  • 200g skinless salmon fillets, pin-boned and cut into 3cm pieces
  • 140g frozen peas
  • 4 eggs, hard-boiled and chopped
  • small bunch parsley, chopped
  • small bunch dill, chopped
  • juice ½ lemon

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Method

  1. 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.
  2. 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.
  3. 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.

Recipe from Good Food magazine, April 2013

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Comments

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sarahreason's picture

We love this recipe - i have recently gone back to work full time and husband taken over cooking and this is a favourite meal to come home to. A 4 star dish.

Frantic Flapjack's picture
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This was really delicious but the preparation time was way off the 45 minute mark. It felt like it took days and the end result didn't really match the time it took to make so won't be making again.

gfnatalie's picture

Hey all,

Thanks for pointing out the duplication in the ingredients list above- it was indeed a typo, so we're really sorry if this caused any inconvenience. It's now been corrected. Hope you enjoy the recipe. Best wishes, BBC Good Food web team

rhl500's picture

I'd suggest it's just a typo, fish pies usually have roughly equal amounts of each fish.

grannytracey's picture

the "fish" ingredients list needs to be checked !!! 200g salmon + 200g Salmon ??? is that 400g total ??? or just 1 x 200g total ???

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