Friday, 10 May 2013

Easy Fish Pie

Adapted from a Good Food Magazine recipe,this fish pie is quick to prepare and simply delicious

Family meals: Easy fish pie

1kg Maris Piper potatoes, peeled and halved
knob of butter
splash of milk
25g butter
25g flour
4 spring onions, finely sliced
400ml milk
1 x pack fish pie mix (cod, salmon, smoked haddock etc, weight around 320g-400g 
1 tsp Dijon or English mustard
½ a 25g pack or a small bunch chives, finely snipped
handful frozen sweetcorn
handful frozen petits pois
handful grated cheddar
  • Preheat the oven to 200C/ 180 fan/ gas mark 6. 
  • Put the potatoes in a saucepan and pour over enough water to cover them. 
  • Bring to the boil and then simmer until tender. 
  • When cooked, drain thoroughly and mash with a splash of milk and some butter. 
  • Season with ground black pepper. 
  • Meanwhile, put the butter, flour and spring onions in another pan and heat gently until the butter has melted, stirring regularly. 
  • Cook for 1 -2 mins. 
  • Gradually whisk in the milk using a balloon whisk if you have one. 
  • Bring to the boil, stirring to avoid any lumps and sticking at the bottom of the pan. 
  • Cook for 3 – 4 minutes until thickened.  
  • Take off the heat and stir in the cheese (if using), fish, mustard, chives, sweetcorn and peas. 
  • Spoon into an ovenproof dish or 6- 8 ramekins. 
  • Spoon the potato on top and sprinkle with cheddar cheese. 
  • Pop in the oven for 20 - 25 mins or until golden and bubbling at the edges.  
  • Alternatively, cover and freeze the pie or mini pies for another time. 

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