Description
A comforting and delicious fish pie with a creamy filling and crispy potato topping.
Ingredients
Scale
- 800 g small potatoes (new potatoes or golden potatoes)
- 2 tbsp olive oil
- ½ tbsp lemon juice
- salt and pepper (a few turns of the mill)
- 3 g unsalted butter
- 2 leeks (white parts only, finely diced)
- 3 tbsp flour (plain / all purpose)
- 500 ml milk (whole or semi-skimmed)
- 2 tbsp dill (chopped)
- 1 tbsp lemon zest
- 1 tsp salt
- ½ tsp ground pepper
- 900 g fish pie mix (salmon, cod and haddock or similar)
- 100 g fresh spinach (roughly chopped)
Instructions
- Boil the potatoes in cold salted water for 15-20 minutes or until they are cooked through. Drain well and crush the potatoes with fork, breaking them down into chunky and small pieces. Drizzle with olive oil and lemon juice and set aside.
- Melt the butter in a large skillet, add the leeks and cook over low heat for a few minutes until softened.
- Stir in the flour to make a paste, mixing it in and cooking for a minute or so.
- Gradually add the milk, stirring it in, so that the sauce is smooth. Bring to a low simmer and cook until it starts to thicken. Stir in the salt, pepper, lemon zest and most of the herbs. Have a little taste and add some lemon juice and mustard if you like.
- Add the fish and cook for a couple of minutes then stir in the spinach so that it starts to wilt.
- Spoon the filling into a 2 liters /2 quart baking dish and level. Add the crushed potatoes over the top so that they cover the filling. Scatter remaining herbs on top.
- Bake in a 200ºC (fan 180ºC) 400ºF preheated oven for 30-40 minutes or until the potatoes are golden with crispy edges and the filling is bubbling through.
- Allow the fish pie to cool down for 10 minutes before serving. It is a full meal on its own but you could add some steamed vegetables on the side if you like.
Notes
- This fish pie is best served warm.
- You can customize the herbs used in the filling based on your preference.
- Steamed vegetables make a great side dish.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 60 mg