Fish & chip pie

Fish & chip pie

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(3 ratings)

Prep: 45 mins Cook: 1 hr, 5 mins

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 and extra info

Nutrition: per serving

  • kcal446
  • fat17g
  • saturates7g
  • carbs40g
  • sugars10g
  • fibre6g
  • protein30g
  • salt0.6g
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Ingredients

  • 3 eggs (at room temperature)
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 50g butter, plus extra to serve
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 tbsp rapeseed oil, plus a drizzle
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 2 onions, chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 50g plain flour
  • 600ml milk

    Milk

    mill-k

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

  • small bunch flat-leaf parsley
  • 6 small cornichons (about 2 tbsp), rinsed and finely chopped
  • 1 tbsp capers, rinsed and finely chopped
    Capers

    Capers

    kay-per

    Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…

  • 1 lemon, zested and juiced
    Lemon

    Lemon

    le-mon

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

  • 800g floury potatoes, such as Maris Piper
  • 600g skinless and boneless haddock, cut into chunks
    Haddock

    Haddock

    haad-dok

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

  • 1 tbsp malt vinegar
  • 200g frozen peas

Method

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

  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.

  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.

  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.

  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.

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Comments, questions and tips

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Twinklebum99
24th Feb, 2017
5.05
followed this exactly and absolutely loved it. my husband and 3 year old both cleared their plates. Will definitely make again
momuloe
20th Feb, 2017
5.05
I halved this recipe and couldn't get hold of any capers, but other than that I followed it closely, and it is an instant favourite with me. Enjoyable and easy to make, not too heavy on the washing up, delicious and fun to eat. Highly recommended, thank you.
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