Roast potato fish pie
- Preparation and cooking time
- Prep: -
- Cook:
- Easy
- Serves 6 - 8
Ingredients
- 6 tbsp vegetable oil
- 800g Maris Piper potatoes, cut into 2cm chunks
- 20g butter
- 2 shallots, finely chopped
- 100ml white wine
- 20g plain flour
- 275ml whole milk
- 1 tbsp Dijon mustard
- 200ml double cream
- 150g mature cheddar, grated
- 150g frozen peas
- 600g fish pie mix (ours had salmon, smoked mackerel and cod)
- small bunch of parsley, finely chopped
- 1 lemon, zested and juiced
- winter greens or salad, to serve
Method
- STEP 1
Heat the oven to 220C/200C fan/gas 7. Drizzle the oil over a large baking tray and slide into the oven to heat up. Tip the potatoes into a large pan, cover with water and season with salt. Bring to the boil, then reduce the heat and simmer for 8-10 mins. Drain and leave to steam-dry.
- STEP 2
Carefully remove the baking tray from the oven and tip in the potatoes. Sprinkle with sea salt and black pepper and turn to coat in the oil. Roast for 35-40 mins until crisp, turning halfway through.
- STEP 3
Meanwhile, make the filling. Melt the butter in a large saucepan over a medium heat and cook the shallots for 5 mins until softened. Pour in the wine and simmer for 2 mins until it has reduced. Sprinkle in the flour and stir until you have a paste.
- STEP 4
Gradually whisk in the milk until you have a smooth sauce, then stir in the mustard and cream. Simmer for 2 mins, whisking occasionally. Tip in 100g of the cheese, the peas and fish pie mix, cover and cook for 8 mins more, stirring occasionally until the peas have defrosted and the fish is almost cooked through. Stir in the parsley and lemon zest and juice, then season to taste.
- STEP 5
Pour the filling into a deep 20 x 25cm casserole dish and scatter the roasted potatoes over the top. Sprinkle with the remaining cheese. Turn down the oven to 200C/180C fan/gas 6 and bake the pie for 15-20 mins until the filling is bubbling at the edges. Serve with winter greens or a crisp salad.
