Old-fashioned fish pie

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olive magazine

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1. Heat the oven to 220C/fan 200C/gas 7. Boil the eggs for 8 minutes, drain, and tap the shells to crack them. Run under cold water for a few minutes then peel and quarter them.
2. Pour the milk into a wide pan and lay the fish fillets skin side up in it. Heat gently for 3-4 minutes until the fish is just cooked through: if the skin peels away easily then you're there. Lift out the fish, bin the skin and strain the milk into a jug.
3. Melt half the butter in a pan and add the leeks. Cook until the leeks are soft, then stir in the fl our. Cook for a minute or so longer, then gradually stir in the poaching milk. Cook, stirring, for about 5 minutes, until the sauce thickens. Stir in the parsley, then gently fold in the eggs and the fish, trying not to break them up too much. Season.
4. Spoon the fish mixture into a pie dish, and top with dollops of mashed potato, spreading it out and roughing up the top. Dot with the rest of the butter. Cook for 30 minutes, until golden brown on top. Serve with peas.

Per serving

375 kcalories, protein 27.7g, carbohydrate 35.2g, fat 14.6 g, saturated fat 7.1g, fibre 3.2g, salt 1.13 g

Latest comments and suggestions

• Hell

  02 November 2007

  Hell commented on this recipe

  This recipe is great if you make up a cheese sauce to add to the fish once it's cooked. Combine the fish (it's also good with king prawns added), leeks and cheese sauce at the bottom of your dish. Then add a layer of eggs and then the potato. Even people who claim not to like fish pie love my version of this :0)

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• Hell

  02 November 2007

  Hell rated this recipe

  

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• Zoe

  14 November 2007

  Zoe commented on this recipe

  Serving with peas is one way; however I throw the peas in with everything else. It also freezes well, so you have a one pot dinner tucked in the freezer.

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• Liz

  15 November 2007

  Liz rated and commented on this recipe

  

  I found it helped in remving the fish skins to poach them skin side down for a half a minute. Would have benefitted from more poaching milk to make more sauce.

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• DIANE

  21 November 2007

  DIANE commented on this recipe

  I used about 350ml of milk as I added peas to the leek mixture along with a handful of cheddar, then a springkling of raw prawns on top before putting the mash on. I added a good few grinds of pepper, but I love pepper anyway. Ive added sweetcorn in my fish pies in the past. This does seem to be my favorite one at the moment. A nice Christmas Eve supper I think. A winner with my children too especially the prawns as Mr Beans eats King Prawns in his new film.

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• Dav

  19 January 2008

  Dav rated and commented on this recipe

  

  Pretty good with other fish too (we used salmon), a well-composed recipe. Eggs work really well in it. Overall probably will become a regular, easy and fun to make and worth the effort!

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• Richard

  23 March 2008

  Richard commented on this recipe

  I'm 16 years old and made this tonight along with the carrots, took about 1hr 30. Personally I didn't like it but my Dad loved it and kept helping himself to more!

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• kez10uk

  01 April 2008

  kez10uk rated and commented on this recipe

  

  The whole family really enjoyed this dish. I used peas & sweetcorn instead of the leeks, simply because I didn't have any! It was lovely & I'll definatley do it again

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• tdhirh

  29 April 2008

  tdhirh rated and commented on this recipe

  

  fantastic! really great for the whole family..

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• Lauren Ricci

  01 October 2008

  Lauren Ricci rated and commented on this recipe

  

  loved this fish pie - i would recommend a few things though. 1) i use 600ml of milk and half the flour so there was more sauce 2) chucked a tin of sweetcorn in and a load of frozen peas 3) when it comes to the fish i simply cut the fish off the skin before i chuck the slices and chunks in the milk, then just use a sieved ladle or spoon to take the chunks out 4) i also crumble up a fish stock cube and throw it in the milk I have used cod, plaice, haddock, trout, salmon at different times and they all work well - the smoked haddock is a must though!! all the family loved this and i will make it again and again!!

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• Lauren Ricci

  01 October 2008

  Lauren Ricci commented on this recipe

  P.S i skip the eggs because its already a rich dish with white sauce and potato, i sprinkle a little bit of cheddar cheese on top instead x

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• rosie m.

  01 October 2008

  rosie m. rated and commented on this recipe

  

  A smashing recipe - I thought the leeks added colour and flavour - a few mushrooms are good too. I agree with Hell's Binder that a cheesy sauce makes it extra delicious. I spread it on top of the fish and veg before piling on the mashed spuds - that way the pie doesn't become too dry. Another bonus is you can use any kind of fish - today I managed to get some coley - really cheap, so was able to splash out on a small salmon tail piece and a few prawns - all for a fiver!

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• Pariss

  18 October 2008

  Pariss rated and commented on this recipe

  

  Yummy! I have to admit to cheating with a packet mix sauce tut tut! but it did make life a little easier, and still tasted good. I skipped the eggs and put in mushrooms, peas and sweetcorn and served with carrots. Will definetely do again!

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• gr00vyc00k

  24 October 2008

  gr00vyc00k rated and commented on this recipe

  

  I used courgette instead of leeks because we didnt have any. Took one hour thirty to make but is nice to have something a bit different

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• Sally

  04 January 2009

  Sally commented on this recipe

  Excellent recipe. Even my kids ate it.

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• Sally

  04 January 2009

  Sally rated this recipe

  

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• Mandy moore

  Today

  Mandy moore commented on this recipe

  I really liked the fish pie, though I wasn't keen on the egg in it and the people I cooked it for agreed. Apart from that, really good.

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Ingredients

• 4 eggs
• 300ml milk
• 200g smoked cod or haddock fillets, skin on
• 300g white fish fillets, skin on, bones removed
• 50g butter
• 250g leeks , dark green leaves discarded, the rest thinly sliced and washed
• 1 tbsp flour
• a small bunch of flat-leaf parsley leaves only, chopped
• 1kg floury potato , boiled and mashed with 125ml hot milk and a knob of butter

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Difficulty and servings

Serves 6

Preperation and cooking times

Ingredients

• 4 eggs
• 300ml milk
• 200g smoked cod or haddock fillets, skin on
• 300g white fish fillets, skin on, bones removed
• 50g butter
• 250g leeks , dark green leaves discarded, the rest thinly sliced and washed
• 1 tbsp flour
• a small bunch of flat-leaf parsley leaves only, chopped
• 1kg floury potato , boiled and mashed with 125ml hot milk and a knob of butter

Per serving

375 kcalories, protein 27.7g, carbohydrate 35.2g, fat 14.6 g, saturated fat 7.1g, fibre 3.2g, salt 1.13 g

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