Fish Pie

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Category: Lunch Dinner


550g potatoes, peeled, cut into chunks
1 small onion, roughly chopped
1 fresh thyme sprig
1 small bay leaf
A few black peppercorns
500ml low-fat milk, plus extra for the mashed potato
3 eggs
750g haddock, salmon, cod or whiting fillets or use a mixture
100g mushrooms sliced
1 tablespoon softened butter
2 tablespoon fresh parsley, chopped
freshly ground pepper

Fish Pie Directions

  1. 1. Cook the potatoes in a pan of water for 15-20 mins until tender.
    2. Meanwhile place the onion in a large pan with thyme, bay leaf, peppercorns and milk. Bring
    to the boil and simmer for 3-4 minutes. Set aside to infuse for 10 minutes, then strain and
    put the strained milk to one side.
    3. Drain and mash the potatoes until smooth and add enough milk to give creamy but firm
    4. Place the eggs in a pan with water and simmer for 10-12 minutes until hard boiled, then
    shell and roughly chop.
    5. Lower the fish fillets into the infused milk, then bring to a simmer and cook for 3 minutes or
    until the fish is just tender. Transfer to a plate, then roughly flake, discarding the skin and
    bones. Strain the milk – you’ll need 350ml for the sauce.
    6. Place the mushrooms in a small pan of boiling water for 2 minutes. Drain and set aside until
    needed. Melt the butter in a pan, then add the flour and stir over a low heat for 1 minute.
    Gradually add the strained milk, beating until smooth. Simmer for 2-3 minutes until nicely
    thickened. Season lightly with pepper and stir in parsley.
    7. Pre-heat the oven to 180 0 C/350 0 F/Gas Mark 4.
    8. Spread a layer of the flaked fish in the bottom of the ovenproof dish. Arrange a layer of
    hard-boiled eggs with a few spoons of the sauce on top of the fish. Top this with a layer of
    the mushroom and more sauce.
    9. Spread the mashed potatoes on top and bake for 25-30 minutes until bubbling and golden.
    Serve the fish pie straight to the table in its ovenproof dish.

Recipe notes

Serves 4

Nutrition facts

Per Serving

Kcal: 83 kcal
Kjoule: 349 Kjoule
Fibers (g): 0.6g
Sodium (mg): 0.1mg
Carbs: 6.6g
Sugar (g): 1.3g
Fat: 2.1g
Saturated fat (g): 0.9g
Proteins: 9.1g

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