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Fish Pie
Topped with Tasty Cheddar |
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Click picture to enlarge
Fish pie is a healthy, easy dish to make.
Our recipe tops it off with mature cheddar cheese. This gives normal
fish pie a real tasty kick and you are guaranteed the perfect browned
top.
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KEY POINTS
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Preparation Time: |
15 mins |
Cooking Time: |
40 mins |
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How Difficult |
Medium |
Freeze? |
No |
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Servings |
4 portions |
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INGREDIENTS
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Metric |
Imperial |
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400g mixed fish. We used cod and salmon. |
14oz mixed fish. We used cod and salmon. |
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1kg old potatoes |
2.2lb old potatoes |
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200g fresh or frozen peas |
7oz fresh or frozen peas |
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150g strong cheddar cheese |
5oz strong cheddar cheese |
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20g butter |
¾oz butter |
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Approx 150ml milk |
¼ pint milk |
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1 tablespoons olive oil |
1 tablespoons olive oil |
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Handful of chopped curly leaf parsley |
Handful of chopped curly leaf parsley |
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Salt and pepper to taste |
Salt and pepper to taste |
Preparation Before Cooking
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Pre heat the oven to 180°C / 350°F / Gas Mark 5
Grate the cheddar cheese.
Peel and chop the potatoes to equal size chunks.
Finely chop the parsley.
Cover the base and sides of the oven proof dish with the oil. |
Special Cooking Equipment
Couple of pans.
Oven proof dish to cook the fish pie in.
CLICK ANY PICTURE BELOW TO ENLARGE
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Place the potatoes in a pan of cold water and turn the heat to medium.
Season the potatoes with salt.
Place the fish, skin side down, in the oiled oven proof dish. Season
the fish with salt and pepper. Pour the milk over the fish so that it
covers just over half of the fish. When the potatoes start to boil put the
fish in the oven. Let the fish and the potatoes cook for 20 minutes.
While the potatoes and fish are cooking, boil the peas in water for 3
minutes, drain them and put to one side.
When the potatoes are cooked, thoroughly drain them of all water and
put to one side. |
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Take the fish from the oven and and turn the oven up to 220°C / 425°F
/ Gas Mark 7. Drain off all the milk from the fish into a bowl (some
of it will be used later for the mashed potatoes). Use two forks to
gently scrape the fish flesh from the skin. Discard the fish skin.
Break the fish into small pieces with a fork. Spread it evenly over
the base of the oven proof dish. |
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Add the butter and three tablespoons of the saved milk to the potatoes and
mash them very well so that there are no lumps. This will take at least
two minutes, possibly longer. Add the cooked peas to the mashed potato
and gently fold them in. Don't mash the peas, this will only result in a
green coloured mash |
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When the peas are spread throughout the mash, spread the mixture over the
top of the fish. Make sure all the fish is covered and the top of the
mashed potato is roughly level. Sprinkle the chopped parsley over the
potato. Spread the grated cheese evenly over the top of the parsley. |
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Put the oven proof dish in the oven for 20 minutes turning once after 10
minutes. The result is shown on the left. It's a meal in itself with the
fish, peas and mash but additional vegetables can be added. |
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