Fish pie recipes
Ingredients
- 100g Prawns, shelled and deveined
- 200g Cod
- 4 sprigs fresh parsley
- 100mls double cream
- 550mls Full Fat Milk
- 3tbsp plain flour
- 25g Butter
- 3 Large Eggs
- ½ tin sweetcorn
- 5 Medium/Large Potatoes
- dash Milk
- 1tbsp Butter (melted)
- some breadcrumbs
- block cheddar cheese
- 1 sprig Parsley to decorate (optional)
- 150 g Haddock Skinned and Filleted
Method
- Preheat your oven to 200degrees / gas mark 6
- Peel and boil the potatoes until tender. Drain and add a dash of milk and knob of butter and mash until thick and creamy. Season if you wish.
- Hard boil the eggs and allow them to cool. Shell and chop to a similar size for egg sandwiches. This will need to cover your fish and sauce and hold your mash on top.
- Put your milk, flour and butter in a pan and bring to the boil stirring continuously, simmer until thickened. Stir in the double cream slowly. Finely chop the parsley and add to your sauce. Keep stirring! Season to taste with a pinch of salt and black pepper.
- Cut your fish into large cubes and place in a deep oven proof dish. Add the sweet corn and prawn. Pour over the sauce and mix well so all the fish is covered. Make sure the sauce just covers the fish, but do not drown it! Leave for around 5 minutes so the sauce thickens a little on top.
- Place the egg on top of the fish and sauce, so you have one even layer of egg.
- Spoon your mash on top and smooth down. Using a fork seal the edges against the dish and pattern the mash if you wish. Top your mash with a thin layer of breadcrumbs. Place the oven proof dish in a baking tray to catch and drips and put in the middle of the oven to cook for 30 minutes. The breadcrumbs should become a nice golden colour. Remove from the oven and sprinkle with grated cheddar cheese (as much or as little as you wish!) pop under the grill until the cheese has melted and gone crispy.
- Can be served with sweet pea shoot salad or garlic bread, or on its own on a cold winter’s night.
Ingredients
- 250g cod or haddock fillet, skinned
- 150g smoked haddock fillet, skinned
- 200ml milk
- 1 x 295g can condensed mushroom soup
- 1 x 198g can sweet corn
- 1 x 300g can peas
- 4tsp freshly chopped parsley
- freshly ground nutmeg (optional)
- juice of ½ lemon
- freshly ground black pepper
- 1 x 820g can potatoes, drained and cut into quarters
- 125g cheddar cheese, grated
Method
- 1. Preheat the oven to 190°C/375°F/Gas Mark 5.
- 2. Lay the fish in a large frying pan and pour over the milk. Cover and bring slowly to the boil. Simmer gently for 5-7 minutes or until the fish flakes apart. Remove the fish and place into one large ovenproof dish or four individual dishes.
- 3. Add the soup to the milk and heat gently until thoroughly combined.
- 4. Add the sweet corn, peas, parsley, nutmeg (if using), the lemon juice and pepper, and pour over the fish.
- 5. Place the potatoes on top of the fish and scatter with cheese.
- 6. Bake for 25 minutes or until the potatoes are beginning to turn golden and the fish filling is hot and bubbling.
- Nutritional value per serving
- Calories: 417
- Carbohydrate: 33.8 g
- Protein: 33.5 g
- Fat: 17.4 g
- Saturated fat: 8.2 g
- Fibre: 2.8 g
jade.devlin has contributed to these popular cooking recipes:
Ingredients
- 4 Cod Fillet Skinned
- 2 smoked haddock fillets
- ½ pt stock- chicken or fish
- ¼ pt milk
- 2 carrots sliced
- 1 leak chopped
- 1 small onion
- 3 large eggs
Method
- 1. Chop and skin the fish fillets into strips or cubes and lay in a casserole dish and cover with milk.
- 2. Cook the fish in the microwave on full power for approx 10 minutes.
- 3. While the fish is cooking fry some onions, carrots and leaks for about 10 mins - till transparent not brown.
- 4. At the same time hard boil the eggs.
- 5. Drain off the liquid from the fish and retain the liquid for the cheese sauceleave the fish in the casserole dish to one side.
- Place the vegetables in the casserole dish.
- 5. Heat a teasponn of butter in a pan and add a tablespoon of flour and stir until it is a thick paste - add the liquid (and top up with a little milk if necessary)stirring constantly and cook until it has thickened - add grated cheese as an optional variation.
- 5.
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