Fish pie with saffron mash

Fish pie with saffron mash

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(37 ratings)

Prep: 30 mins Cook: 1 hr, 15 mins

More effort

Serves 6
A great dinner party dish. This can be made ahead and frozen so there's always something ready to entertain guests

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal683
  • fat35g
  • saturates15g
  • carbs42g
  • sugars7g
  • fibre6g
  • protein51g
  • salt1.36g
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Ingredients

  • 3 shallot, finely chopped
    Shallot

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 3 tbsp white wine vinegar
  • 150ml white wine
  • 142ml pot double cream
  • 900g fresh haddock fillets, skinned
    Haddock

    Haddock

    haad-dok

    A white-fleshed salt water fish often compared with cod in flavour and texture. Found on the…

  • 200g bag raw, peeled prawn, preferably unfrozen
    Prawn

    Prawn

    praw-n

    There are thousands of different species of prawn, but tiger, king and North Atlantic are the…

  • 800g fresh spinach (about 2 bags)
    Spinach

    Spinach

    spin-atch

    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 200g crabmeat

For the topping

  • 3 garlic clove
  • 1 red chilli, halved and deseeded
  • 200ml full-fat milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • pinch saffron strands
    Saffron

    Saffron

    sah-fron

    The stigma of a type of crocus, saffron threads have a pungent and distinctive aroma and flavour…

  • 1¼kg potato, cut into large chunks
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 4 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • zest and juice 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

Method

  1. Tip the shallots and vinegar into a saucepan and place on the heat so the vinegar evaporates quickly. Splash in the white wine and reduce until practically dry. Add cream, bring to the boil, then simmer gently until reduced by two-thirds and very thick. Leave to cool. Cut the fish into bite-size chunks and set aside with the prawns.

  2. Tip spinach into a large colander and pour over boiling water from a kettle until all the spinach is wilted (you may need to do this more than once). Cool under the cold tap, then squeeze the spinach tightly to get rid of any excess liquid.

  3. To make the topping, mash the saffron, garlic and chilli together using a pestle and mortar. Tip into a saucepan with the milk, bring to the boil, then remove from the heat to infuse. Bring the potatoes to the boil and simmer for 15 mins until soft. Drain, then mash well with the infused milk, olive oil, lemon juice and zest.

  4. Heat oven to 200C/fan 180C/gas 6. To assemble the pie, mix the fish and prawns into the cold cream until completely coated. Tip the fish into the bottom of a large gratin dish and scatter over clumps of crabmeat. Unravel the spinach and lay it over the fish, then top with the mash. Cook the pie for about 30 mins until golden and starting to brown and bubble around the edges. Serve with green veg if you like.

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Comments, questions and tips

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SueChef1
17th Dec, 2016
Oh, and for those who want to know about freezing, a 'tip' from the Lucy Grimes fish pie reads: "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."
SueChef1
17th Dec, 2016
PS substituted salmon for crabmeat as none available.
SueChef1
17th Dec, 2016
Fiddly to make - cooked it for 30 mins and will then freeze and serve for Boxing Day. Bit concerned about the comment below that the prawns weren't cooked when following the recipe (for 30 mins). We'll see! Tip: cut the chilli up small when making the mashed garlic/chilli/saffron otherwise it looks a bit funny in the mashed potatoes. Overall, the making was very satisfying. Will report back on the taste!
shonimarie
16th Nov, 2016
2.55
Was disappointed with this dish, it wasnt worth the effort really, also cooked it for the time instructed and the prawns weren't cooked, so it had to go back in the oven. It wasnt awful but wouldn't cook again.
brooky_agb
27th Aug, 2015
0.05
Didn't enjoy this dish at all and neither did our polite guests. I'll stick with a more traditional recipe next time.
Alfie Barrishi
27th Sep, 2014
3.8
Absolutely divine!! Even without the shallots and crabmeat, it was great and fed the whole family. However I did not give it 5 stars because the chilli in the mash ruined the flavour a little. Whatever you do, don't use any chilli!!!!
rebeccabrown
29th Mar, 2013
5.05
This was so yummy and easy would love to do it again! We changed the recipe slightly though to double the amount of cream and half the amount of spinich.
gillh007
21st Apr, 2012
5.05
Great dish,will do again. Turned out perfect. Make the day before, then pop in oven, great for guests and seems to taste better the day after too. :0)
jowalton1964
2nd Apr, 2012
5.05
Lovely recipe and very easy. I used scallops rather than crab meat and a mix of smoked haddock and cod. I strained the milk before adding to the mash which meant the flavours weren't as pronounced and following comments on here only the juice of half a lemon which was plenty. Would definitely make again.
Enanjay
22nd Feb, 2012
5.05
Delicious. Looked like a candidate for future dinner parties so cooked half quantity as a trial run. Improvised using stuff I had in fridge and freezer; namely jumbo prawns and scallops padded out with poached mushrooms and fresh asparagus. Laid fresh baby spinach leaves over the seafood without wilting and it worked fine. Found the prep a bit fiddly, but will definitely try the recipe as written with the fish and crabmeat. The appeal of this recipe for me is it can be prepared ahead so is stress free. I wasn't convinced the mash ingredients would work, but they really do. On a scale of 1 to 10 my husband gave it 12!!.

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