Fish Pie
Ingredients
Mash Potato
Maris Piper potatoes (peeled, diced)
1500 g
salt
5 g
butter
75 g
egg yolks
3 pcs
salt
3 g
black pepper
2 g
Fish Pie Mixture
butter
50 g
shallots (finely diced)
2 pcs
fennel bulb (finely sliced)
1 pcs
leeks (finely sliced)
2 pcs
salt
3 g
black pepper
2 g
plain flour
50 g
double cream
400 ml
smoked cheese (grated)
75 g
cod (cut into chunks)
350 g
prawns (peeled, deveined)
300 g
salmon (cut into chunks)
350 g
frozen peas (frozen)
100 g
parsley (chopped)
2 tbsp
dill (chopped)
2 tbsp
gherkins (finely chopped)
3 pcs
lemon (juiced)
1 pcs
Instructions
Prepare the Mash Potato
Boil the potatoes in salted water until tender, about 15-20 minutes. Drain and mash until smooth. Mix in the butter, egg yolks, and seasoning. Set aside.
Cook the Fish Pie Mixture
In a large pan, melt the butter over medium heat. Add the shallots, fennel, and leeks, cooking for 5-7 minutes until softened. Season with salt and pepper. Sprinkle over the flour, stirring for 1-2 minutes to cook out the raw taste. Gradually pour in the double cream while stirring, creating a smooth sauce. Add the smoked cheese and stir until melted. Gently fold in the cod, prawns, salmon, peas, parsley, dill, gherkins, and lemon juice. Adjust seasoning to taste and cook for 2-3 minutes, ensuring the fish starts to cook but remains tender.
Assemble the Pie
Preheat your oven to 200°C. Spoon the fish mixture into a large ovenproof dish. Spread the mashed potato evenly on top, fluffing the surface with a fork for a golden, crispy texture.
Bake the Pie
Bake for 25-30 minutes, or until the top is golden brown and the filling is bubbling.
Serve
Let the pie rest for 5 minutes before serving. Enjoy!
Original recipe
Storage
Cool completely before freezing. Thaw overnight in fridge before reheating.
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