Family Friendly HQ uses cookies to improve your experience on our site and to show you relevant advertising. Your privacy is important to us. To find out more, read our updated Cookie and Privacy Policy.
Home
Recipes
Fish Pie

Fish Pie

 
Heart-warming fish pie that’s full off goodness

Ingredients:
  • 900g potatoes
  • 1 large onion
  • A handful of chopped fresh thyme
  • Fish mix (at any supermarket or fish counter)
  • 400ml whole milk
  • 4 eggs
  • 10g cheese
  • 40g butter
  • 2 heaped tbsp plain flour
  • 2 mugs of spinach leaves
  • A handful of fresh parsley

Method:
  • Preheat the oven to 180°C/Gas Mark 4.
  • Wash and dice the potatoes and bring to the boil in a large saucepan of water. Reduce to a medium heat and cook until tender.
  • Meanwhile, poach the fish.
  • Peel and quarter the onion and put into a large sauté pan or saucepan with the thyme.
  • Add the fish, cover with the milk, and poach on a low heat for around eight minutes.
  • Remove the pan from the heat, take out the fish and onion pieces and place on a plate.
  • Flake the fish with a fork. Reserve the poaching liquid to make the sauce with later.
  • Boil or poach the eggs in a small saucepan for six minutes. Drain and carefully spoon on to the fish plate.
  • When the potatoes are soft. Mash with a little milk and butter.
  • Melt the butter in a milk pan over a low heat and add one tablespoon of the flour.
  • Stir well with a wooden spoon to make a thick paste.
  • Add the other tablespoon of flour and repeat. Now take a tablespoon of the reserved poaching liquid and stir it into the paste until well mixed in. Repeat, gradually adding more liquid, until blended together in a thick sauce.
  • Add the spinach, stir to wilt, then tip in the cooked eggs, mashing them with the back of a fork to break up.
  • Add the onion then the flaked fish and mix everything together well to coat in the sauce.
  • Spoon the fish mixture into a large ovenproof casserole dish then top with the potato mash, top with grated cheese.
  • Bake in the preheated oven for 20 minutes, until the mash is golden and crispy on top.