No-fuss fish pie

No-fuss fish pie

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(5 ratings)

Prep: 30 mins Cook: 25 mins

Easy

Serves 4
Get the kids in the kitchen to help make this easy fish pie recipe. They'll love the creamy filling and crisp topping, and it's 2 of your 5 a day, too

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal606
  • fat25g
  • saturates13g
  • carbs59g
  • sugars17g
  • fibre10g
  • protein32g
  • salt1.4g
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Ingredients

  • 400ml milk

    Milk

    mill-k

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

  • 1 bay leaf
  • 1 garlic clove, finely chopped
  • 1 medium onion, thinly sliced
    Onion

    Onion

    un-yun

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

  • 300g skinless, boneless fish (we used a mix of salmon, smoked haddock and cod)
  • 5 medium potatoes
    Potato

    Potato

    po-tate-oh

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

  • 3 parsnips, peeled
    Parsnip

    Parsnip

    par-snip

    The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…

  • 2 eggs
    Eggs

    Egg

    egg

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

  • 125g (drained weight) can sweetcorn
    Sweetcorn

    Sweetcorn

    sw-eet corn

    Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…

  • 125g frozen peas
  • 2 tbsp mixed chopped herbs (lemon thyme, coriander and chives are nice)
  • zest ½ lemon
    Lemon

    Lemon

    le-mon

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

  • small pack of 150g cooked small prawns (optional)
    Prawn

    Prawn

    praw-n

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

  • 4 tsp crème fraîche
  • pinch of ground nutmeg
  • pinch of white pepper
    Peppers

    Pepper

    pep-iz

    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

  • 1 tsp wholegrain mustard
  • 25g butter
    Butter

    Butter

    butt-err

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

  • 50g grated cheese
  • steamed carrots, to serve
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • steamed broccoli, to serve
    Broccoli

    Broccoli

    brok-o-lee

    Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…

Method

  1. Heat oven to 190C/170C fan/gas 5. Put the milk in a saucepan with the bay leaf, garlic and onion. Add the fish and poach on a medium heat for 15 mins. The milk should be just covering the fish, if not, add a little more.

  2. Cut the potatoes and parsnips into equal-sized pieces and put in a saucepan. Cover with cold water and a lid, bring to the boil, then simmer on a medium heat for 10 mins, or until the potatoes and parsnips are soft (not falling apart).

  3. Meanwhile, gently put the eggs in a small pan of water and bring to the boil. Cook for 7 mins, then transfer to a bowl of cold water and leave to cool. Once cool, peel and chop them.

  4. When the fish is cooked (it should be firm to the touch and flake easily), remove from the milk, along with the onion, using a slotted spoon. Strain the milk into a jug and keep it for the mash.

  5. Flake the fish into bite-sized chunks (checking for bones) and place in the bottom of a casserole dish, then add the onion, sweetcorn and peas.

  6. Add the herbs, lemon zest, prawns (if using), hard-boiled eggs and the crème fraîche. Season and mix well.

  7. Drain the parsnips and potatoes in a colander, and return to the saucepan. Add the nutmeg, white pepper, mustard and a knob of butter and mash well.

  8. Taste to check the seasoning. Cover the fish filling with the mashed potato and, using a fork, create a wavy pattern, if you like. Sprinkle over the grated cheese.

  9. Place in the oven for 20 mins or until the cheese is melted and golden brown, remove from the oven using oven gloves and serve with steamed crunchy carrots and broccoli.

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Comments, questions and tips

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bex177
11th Apr, 2016
Bit of a faff and my kids weren't keen at all. Eggs at 7 mins were runny, potatoes at 10 mins hard and lumpy.
sashaknits
2nd Nov, 2015
5.05
I think BBC Good Food and I have different definitions of "no fuss". Three pans on the hob at the same time is a significant amount of fuss as far as I'm concerned! I had read the recipe beforehand and realised that it actually required quite a bit of effort so was prepared for that - I just think the recipe name is a bit misleading. That aside, this recipe produced an absolutely delicious result. As I don't like cheese I left this off the topping, it was calorific and flavourful enough to not need it and the mash topping goes nicely golden on its own anyway. I also don't like peas so I substituted fine green beans sliced into small pieces, it worked just fine. To reduce some of the effort required, buy a fish pie mix pack from the supermarket, it's far easier than buying fillets and having to break them up. I didn't really notice the effect of the boiled eggs in the recipe, so to further reduce the effort you could probably skip those and maybe add a little more fish/prawns. Will definitely be making this one again.
juliaprior's picture
juliaprior
9th Oct, 2015
5.05
We like this recipe. It's quicker to make, especially if you use a fish pie mix from the supermarket, usually a mix of white & smoked fish and salmon. We leave out peas (my son has an allergy) but you could use other veg. A yummy Friday night fish pie!
kcushen
27th Mar, 2015
I liked this recipe but my partner was not so keen. I think it was mainly the eggs that put him off. I did really like the mashed potatoes and parsnips topping will probably use again for other pies but don't think I'll be making this one again
faceman77
26th Feb, 2015
5.05
Delicious recipe, so light and really flavoursome. Ended up using a lot more creme fraiche than stated in the recipe.
morriganimal
24th Nov, 2014
3.8
really good recipe, i made it for my grandparents and it was very well received :)
ClarindaH
24th Feb, 2015
Hi, am presuming there are more than 4 tsp of crème fraiche in this as the picture shows it being pretty creamy. Will try 4 tbsp!
faceman77
26th Feb, 2015
5.05
Cooked the fish pie last night and used at least 3 times the 4 tsp stated in the recipe. I also mixed some of the milk into the creme fraiche to thin it out slightly.
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