Fish & chip pie

Fish & chip pie

  • Rating: 4 out of 5.10 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

Hearty homemade pie meets a traditional British takeaway for a doubly satisfying family supper for those evenings when only comfort food will do

Nutrition: per serving
HighlightNutrientUnit
low inkcal446
fat17g
saturates7g
carbs40g
sugars10g
fibre6g
protein30g
salt0.6g
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Ingredients

Method

  • STEP 1

    Boil the eggs for 7 mins, then plunge straight into cold water and set aside to cool.

  • STEP 2

    Melt the butter in a large saucepan and add the oil and onions. Cook for 5 mins or until soft. Stir in the flour for 1 min to make a paste, then add the milk bit by bit, stirring as you go, to make a smooth sauce the consistency of double cream. Add the parsley, cornichons, capers and lemon juice, and season to taste.

  • STEP 3

    Heat oven to 200C/180C fan/gas 6. Peel the potatoes, cut into chips, put in a pan of water. Bring to a simmer, cook for 2 mins, then drain – the potatoes should still hold their shape. Leave to steam-dry for 5 mins.

  • STEP 4

    Spread half the sauce over the base of a large shallow casserole dish (ours was 30cm). Scatter the fish on top, peel and quarter the eggs, and add these too. Top with the remaining sauce. In a bowl, toss the chips with the vinegar, a drizzle of oil and some seasoning. Scatter over the pie and bake for 40 mins until the potatoes are golden.

  • STEP 5

    Meanwhile, cook the peas in a pan of boiling water for 2-3 mins, then drain and mash lightly with a knob of butter and the lemon zest. Serve alongside the pie.

Goes well with

Recipe from Good Food magazine, February 2017

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    Overall rating

    Rating: 4 out of 5.10 ratings

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