The ultimate makeover: Fish pie

The ultimate makeover: Fish pie

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(22 ratings)

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Cooking time

Prep: 30 mins Cook: 50 mins

Skill level

Easy

Servings

Serves 6

This traditionally high-fat comfort food favourite has been transformed into a heart-healthy dish

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
413
protein
42g
carbs
30g
fat
15g
saturates
4g
fibre
2g
sugar
7g
salt
1.42g

Ingredients

  • 500ml semi-skimmed milk
  • 3 tbsp cornflour
  • 100g cooked prawns in their shells
  • several thyme sprigs, preferably lemon thyme
  • 2 bay leaves
  • 1 garlic clove, thinly sliced
  • 750g new potatoes, such as Charlotte (no need to peel)
  • 1 medium leek, thinly sliced (175g prepared weight)
  • 400g skinned haddock fillet
  • 350g skinned salmon fillet
  • 175g skinned smoked haddock fillet
  • 125g tub low-fat soft cheese with garlic & herbs
  • 2 tbsp finely chopped parsley
  • 2 tbsp olive oil
  • 2 tbsp snipped chives

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Method

  1. Mix 3 tbsp of the milk into the cornflour and set aside. Pour the rest of the milk into a saucepan. Shell the prawns, reserve the meat, then drop the shells and heads (wash them first if necessary) into the milk along with the thyme sprigs, bay leaves, garlic and a grind of pepper. Bring to a boil, then remove from the heat and leave to infuse for 20 mins.
  2. Meanwhile, put the potatoes into a large pan of water, bring to the boil and simmer for 20 mins until tender. Drain. Steam the sliced leek for 3 mins, then remove from the heat and set aside.
  3. Strain the infused milk through a sieve into a large shallow sauté pan. Lay all the fish fillets (not the prawns) in the milk. Bring to a boil, then lower the heat and simmer gently for 3 mins. Remove from the heat and leave, covered, for 5 mins. Use a slotted spoon to transfer all the fish to a dish and leave to cool slightly. Heat oven to 200C/180C fan/gas 6.
  4. Stir the slackened cornflour, then stir it into the hot milk in the sauté pan. Return the pan to the heat and stir until thickened. Briefly stir in the soft cheese, remove from the heat, then add the parsley and season with black pepper. Stir in any liquid that has drained from the fish. Break the fish into big pieces as you lay them in a 2-litre ovenproof dish so that the different varieties are evenly distributed. Scatter over the prawns and leek, then season with pepper. Pour the sauce over and give a few gentle stirs to evenly distribute the sauce and combine everything without breaking up the fish.
  5. Using a large fork, crush the potatoes by breaking them up (not mashing them) into chunky pieces. Mix in the oil, chives and a grind of black pepper. Spoon the potato crush over the fish. Sit the dish on a baking sheet and bake for 25-30 mins, or until the sauce is bubbling and the potatoes golden. Alternatively, make the dish completely, refrigerate it for several hrs or overnight, then bake at the same temperature as above for 45 mins.

Recipe from Good Food magazine, April 2010

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Comments

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scruffyherbert's picture

This is really nice!! The recipe doesn't mention salt; I used a fair bit. Also added some dill for good measure. The topping is wonderful :-)

kaym54's picture
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Loved the topping but sauce a bit tasteless. Would perhaps put more herbs in sauce.

fayegovan's picture
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very tasty dish

suebhart's picture
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I made this last night and the family absolutely loved it even though they're not that keen on fish. I used salmon, haddock and prawns but tweaked a bit and added some mustard to the sauce - also used Quark with some extra garlic instead of soft cheese with garlic and herbs - worked really well and is less fat. The potato topping is lovely and I think I'll use it for other dishes. A real winner - very tasty - try it.

sarahsjmmoore's picture
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I sweated off some finely chopped celery and carrots and added them to the pie. Boyfriend said it was the best fish pie he's ever had! The crushed, roast potato topping was a really nice change to the usual mash.

rainedaze's picture
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This is very easy to make and very tasty. I have adapted and made with chicken and instead of fish and it is just as nice, a real family favourite in my house

latinfrisbee's picture

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latinfrisbee's picture

I love this.

cduggan's picture
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I love this. Have made it several times. I've tweeked it to suit, husband doesn't like smoked fish and I'm not fond of salmon, added peas, parsley and pinch of mustard. I have, also, used the topping for chicken pie.

Bungly's picture
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Sorry, not very impressed. a lot of trouble for a rather mediocre result. I shan't be making it again

craftybeggar's picture
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A bit of an effort to make but went down really well. Will definitely make again - maybe making the sauce ahead of time next time.

jessss's picture
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Took way longer than stated, but people said it was worth it;)

ladiedaa's picture
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ver hearty and tasty, will definitly make again soon!

cookingpinkdianel33's picture
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Wow, this is definitely worth making. I purchased from Morrisons a fish pie pack 2 for £5.00 which had all the relevant fish apart from the prawns. We all loved it.

jennypiccolo's picture
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Made with cod, salmon, hake and prawns as my husband doesn't like haddock. My daughter said "yuk" when I said I was making it but cleaned her plate! My husband looked worried because fish pie is not his favourite but he really enjoyed it. My son had seconds and we all loved the roasted new potatoes on the top. Brilliant!

kathryntaylour's picture
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Excellent

cjcarman's picture
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made this last evening. the family LOVED it.

helencherry's picture
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Lovely! I didn't feel short-changed at all considering it's a lower fat alternative to traditionally calorie-heavy comfort food. Still very comforting :)

lisabet's picture
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Not only was this simple to make it froze well and the kids can't get enough of it!

pewter's picture
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guess I undersalted - a tad tasteless

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