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- Dish type
- Pies and tarts
- Savoury pies and tarts
- Fish pie
- Haddock pie
This filling recipe is best enjoyed on a cold day. Great served with peas or broccoli and some crusty bread.
79 people made this
- 1.5kg (3 lb) Maris Piper or King Edward potatoes, peeled and diced
- 600g (1 lb 6 oz) haddock fillets
- 300ml (1/2 pint) milk
- 1 bunch spring onions, finely chopped
- 200g (7 oz) creme fraiche
- 100g (4 oz) Emmental or Leerdammer cheese, finely grated
- salt and freshly ground black pepper to taste
MethodPrep:45min ›Cook:15min ›Ready in:1hr
- Preheat oven to 220 C / Gas Mark 7. Cook the potatoes in a large pan of boiling water until tender, 10 to 15 minutes.
- Meanwhile, place the haddock in a pan, pour over the milk and sprinkle over the spring onions. Cover, bring to a boil and simmer for 5 to 8 minutes until the fish is cooked and flakes easily.
- Lift out the poached haddock with a fish slice and discard the skin and any bones. Pour the warm milk and spring onions into a jug, there should be 200ml (7 fl oz).
- Drain the potatoes well and mash until smooth. Beat in the warm milk and spring onion, followed by the creme fraiche. Gently fold in the flaked fish and half the cheese. Season with a little salt and plenty of pepper. Spoon the mixture into a large, shallow, heatproof dish and sprinkle over the remaining cheese.
- Bake in the preheated oven for 15 minutes, or until golden and crunchy on the surface. Serve.
Reviews & ratingsAverage global rating:(28)
Reviews in English (29)
This is great because you can use different fish, cheese, potato types and accompaniments and still get a delicious warming supper.-20 Sep 2012
Used different ingredients.OnionsChedderSingle Cream-21 Apr 2011
This was very nice and simple to make. Yum!-27 Apr 2011
- 1 tbsp olive oil
- 1 leek, sliced
- 30g/1oz flour
- 300ml/½ pint milk
- 125g/4½oz prawns, cooked and peeled
- salt and freshly ground black pepper
- 4 x 110g/4oz smoked haddock fillets
- 3 large potatoes, peeled, par-boiled and sliced
Pre-heat oven to 200C/400F/Gas 6.
Heat the oil in a pan over a medium heat. Add the leeks and fry for 2-3 minutes, until soft.
Add the flour, stir well and cook for 1-2 minutes.
Remove the pan from the heat and gradually stir in the milk. Return to the heat and cook, stirring well, until the sauce has thickened. Simmer gently for five minutes.
Stir in the prawns and season with salt and pepper.
Place half the sauce into a pie dish. Place the haddock fillets on top, then spoon over the remaining sauce.
Top with the sliced potatoes and season with some more freshly ground black pepper.
Place the dish on a baking sheet and bake for 35-40 minutes, until the potatoes are golden and the fish is completely cooked through.
Fish Pie Topped with Puff Pastry
This recipe makes a change from the fish pie that's normally topped with mash potato, and with the addition of a little smoked haddock for extra flavour, this recipe is sure to be a winner.
- 350g Fish Pie Mix, (including a little smoked haddock)
- 225ml Milk
- 125g Puff Pastry (shop bought ready to roll)
- 40g Onion (finely diced)
- 30g Butter
- 30g Plain Flour (plus an extra dusting of flour for rolling pastry)
- 1x tsp Chopped Fresh Parsley
- 0.5x tsp Mustard
- 10ml Splash of Double Cream
- 15ml Beaten Egg
- Pinch of Salt and Pepper
- Place the fish in a shallow baking dish and preheat the oven to 160°c
- Heat the milk in a small pan and then pour over the fish. Then place in the oven for 10 minutes.
- In a saucepan melt the butter and cook of the onion for 3-4 minutes without colour.
- Stir the flour into the butter and onion to form a roux. Cook the roux for a few minutes stirring continuously.
- Remove the fish and drain the milk through a sieve. Add the milk to the cooked roux gradually and whisk to form a smooth sauce. (you may need to add a splash more milk if a lot has evaporated during the cooking of the fish)
- Add the mustard and season with salt and pepper to taste.
- Finish the sauce with a splash of cream and stir in the fresh parsley.
- Place the cooked fish carefully into a pie dish, keeping the chunks whole.
- Pour over the sauce and keep back any that's left over to serve with the finished dish.
- Roll out the puff pastry to just a little bigger than your dish.
- Wet the edges of the pie dish with a little water.
- Cover the pie dish with pastry and roughly crimp the edges. Brush with beaten egg and pierce the centre to allow steam to escape. (If you have a pie funnel place this under the pastry with its spout sticking through)
- Bake in a preheated oven 180°c for 15-20 minutes or until the pastry has puffed up and turned golden brown.
- Serve with some seasonal vegetables and fluffy mashed potato on the side.
You can purchase our quality Fish Pie Mix
And you can buy Luxury Fish Pie from our online store.
Interested in more fish pie recipes? Try our salmon and fennel fish pie recipe now.
Classic fish pie
Fish pie is a brilliantly versatile dish which allows you to mix and match your favourite fish and seafood. The most common ingredients are a firm white fish like cod, haddock or pollock, salmon and smoked haddock and most supermarkets sell a ready-prepared fresh or frozen fish pie mix of these. You can also add prawns, mussels, crab and even lobster for a super-luxurious pie. Spinach, frozen peas and quartered boiled eggs are often used to bulk out the pie and add extra texture.
How do you make fish pie sauce?
The sauce for a fish pie is traditionally roux-based where an equal amount of flour and butter is cooked until toasty then milk is whisked in to give a thick white sauce. As fish will give out water when cooked it’s important to have a sauce that binds all of the ingredients and doesn’t split. Chopped parsley, dill or tarragon are all traditional herbs to flavour the sauce. You can also add a splash of cream or white wine for extra indulgence and a little lemon zest to lift the flavour.
Fish pie toppings
Creamy, buttery mashed potato is probably the most traditional fish pie topping but puff pastry is also popular. If topping with mash be careful not to add too much milk when mashing – you don’t want it to be too sloppy as it means the finished pie won’t have any structure and you’ll end up with fish pie soup! You can mix grated cheddar or gruyère into the mash for extra savouriness or scatter over grated cheese for a melty topping. If using puff pastry put the fish pie base in a pie dish with a good lip so the pastry doesn’t fall into the sauce and get soggy on the bottom.
Fish pie recipe
- leeks 2, sliced and rinsed
- butter 100g
- plain flour 2 tbsp
- white wine 250ml
- double cream 150ml
- flat-leaf parsley ½ small bunch, chopped
- firm white skinless fish such as cod or coley 300g, chunked
- skinless smoked haddock 300g, chunked
- cooked peeled prawns 200g
- Maris Piper potatoes 750g, peeled and chunked
- milk for the mash
Heat the oven to 180C/fan 160C/gas 4. Gently cook the leeks in half the butter until really soft. Stir in the flour and cook for a couple of minutes. Gradually stir in the wine until you have a sauce and simmer for 5 minutes. Add the cream and bring gently to a simmer for a couple of minutes. Stir in the parsley, fish and prawns, then take off the heat. Tip into a baking dish.
Traditional Fish Pie
Creamy, rich and packed with flavour &ndash fish pie is always welcome on our supper table. We've used our luxury fish pie mix here, but you can experiment with whatever combination of fish takes your fancy. Throw in some prawns, salmon or smoked haddock to add extra dimensions of flavour and texture.
- 400g Fish of Your Choice Such As:
- Or you can use our prepared Luxury Fish Pie Mix
- 600g Potatoes
- 400ml Organic Milk
- 25g Organic Butter
- 25g Spelt Flour
- 1 Onion, Diced
- 1 tsp Wholegrain Mustard
- A Handful of Peas
- 1 Garlic clove, Crushed
- 200g Cheddar Cheese, grated
- A Handful of Chives
- 25g Parmesan, Grated
- 100ml Organic Cream
- Salt and Pepper to Season
1 &ndash Preheat the oven to 200°C/180°C fan/gas mark 6. Peel and halve the potatoes, cover them in a saucepan with water, bring to the boil and simmer until tender. When the potatoes are soft, drain thoroughly and mash until smooth. Add the cream, butter and grated parmesan and whip the potato until it&rsquos light and fluffy. Season to taste.
2 &ndash Chop the onion and garlic and then gently fry in a wide pan with a splash of olive oil, adding a little salt to keep it from sticking.
3- Pour the milk over the onion and garlic, bring to just below boiling then turn down the heat and add the chunks of fish. Simmer for a further 5 minutes until the chunks of fish are lightly poached then carefully stir in the flour to thicken the sauce.
4- Add the peas, chives and mustard to the pan, stir through then remove from the heat and set aside.
5 &ndash Transfer the fish filling to an ovenproof dish, allow to cool and then cover it with the creamy mashed potato. Sprinkle over the grated cheddar and bake for about 40 minutes, until the potato topping is golden and the filling is bubbling.
6 &ndash serve immediately with torn crusty sourdough bread
Freezing and defrosting instructions
Wrap the assembled fish pie but uncooked dish in cling film and freeze for up to 3 months. Defrost thoroughly in the fridge overnight, then cook as above.
FREQUENTLY ASKED FISH PIE QUESTIONS:
At Coombe Farm Organic we love to serve our fish pie with fresh sourdough and lashings of organic butter. You could also pair your fish pie with seasonal vegetables or salad.
To stop your creamy mash from sinking into your fish pie, allow the fish mix to cool before placing the topping on.
If you are using frozen fish in your fish pie, it is worth blotting the raw fish with kitchen paper, this will absorb as much liquid as possible from it. Excess liquid from the fish can otherwise leach out into the fish pie when cooking, causing the sauce to split.
Absolutely, cool your assembled fish pie without cooking it. Cover your fish pie with a lid or cling film and freeze for up to 3 months..
Three tips for a perfect Easy Creamy Fish Pie With Spinach
- Set a timer for the potatoes - you can wilt the spinach, fry the fish and make the sauce while the potatoes are boiling but make sure you do not forget about them and let them overcook.
- Remove water from the spinach - add the spinach to a colander once wilted and use your hands to gently squeeze out any remaining water over the sink. This will ensure that you do not add additional liquid to the sauce.
- Crisp up the topping once the fish pie has baked - place the baked fish pie under the grill for a couple of minutes to get the cheesy topping extra brown and crispy.
Fluffy smoked haddock potato pie
Cook the potatoes in a large pan of boiling water for 15 minutes or so until tender.
Meanwhile, place the haddock in a pan, pour over the milk and sprinkle over the spring onions.
Cover, bring to the boil and simmer for 5 to 8 minutes until the fish is cooked it should flake easily.
Lift out the cooked fish and discard the skin and any bones.
Pour the warm milk and spring onions into a jug - you'll need 200 ml - and there should easily be enough.
Drain the potatoes well and mash, ideally with a ricer, until smooth.
Beat in the warm milk and spring onions, followed by the fromage frais.
Gently fold in the flaked fish and check the seasoning - you're unlikely to need much, if any, salt, but grind in plenty of black pepper.
Spoon the mixture into a large, shallow heatproof dish and scatter over the cheese.
Pop under a medium-low grill for 15 minutes until golden and crunchy on the surface.
In a large pan of cold, salted water, gently bring the potatoes to the boil. Simmer, uncovered, for 15&ndash20min until tender. Drain and set aside to steam dry for 5min. Mash or press through a ricer while warm. Set aside.
Preheat oven to 180°C (160°C fan) mark 4. In a large non-stick frying pan, melt 50g (2oz) butter. Add flour and stir to make a thick paste. Cook over
medium heat for 3min, stirring. Remove from heat, then gradually add wine, stirring until smooth. Return to heat and add stock, bring up to boil and simmer for about 5min, stirring, until sauce is the consistency of Greek yogurt. Add cream, anchovy essence, parsley and lemon juice. Season and set aside.
In a large pan, heat remaining butter and milk with plenty of seasoning. Remove from heat, beat in a third of the mashed potatoes to a loose
consistency, then the remaining potatoes, until thick and fluffy.
Stir the raw fish chunks into the sauce. Spoon into a 2 litre (3½pint) baking dish. Top with the potato, peaking the top with the back of a fork, then sprinkle with the cheese. Bake for 30min until golden and bubbling. Serve with peas, if you like.
Like this? You'll love.
Make sauce and mashed potato up to end of step 3 a day ahead. Store, covered, in fridge, ready to assemble and bake.
Fish Pie - the very words conjure up cosy evening meals. Karen shares how you can still enjoy all the comfort of a fish pie but with fewer calories than normal. This pie comes in at only 250 calories a serving when served with fresh kale.
Fish pie the very words conjure up cosy evening meals at the kitchen table with piles of fluffy mashed potatoes, flaky fresh fish and a full tummy! I am a big pie fan, I love pies of all types…
But, pies are laden with calories by default, they are the ultimate comfort food, packed with tasty, creamy fillings and encased (or topped) with pastry or potatoes. Perfect though they may be for a cold winter’s day, they are just a teensy-weensy on the high calorie side, unfortunately for me!
The usual fish pie of my childhood, and the recipe that I still follow today (my mum’s recipe) comprises smoked haddock, cod, prawns, boiled eggs and peas all bound in a rich parsley sauce and topped with mounds, and I mean mounds, of cheesy mashed potatoes, with an extra layer of grated cheese and sliced tomatoes on top. A veritable hunk of a dish, and a firm family favourite.
Whilst my Low calorie fish and leek pie may not have ALL of those elements in it, it IS comforting and also very filling plus it has lovely Scottish smoked haddock and cod as part of the ingredients. This fish pie, when served with a generous portion of curly kale, is only 250 calories per serving, and it’s packed with flavour. It’s very easy to make, and can be on the table from start to finish in about 45 minutes.
As well as the prime Scottish fish that I used in this recipe, there is a leek, some breadcrumbs with lemon zest and lots of fresh herbs. The topping is then finished off with some lemon slices, which make the pie look attractive whilst adding to the citrus flavour as the fish pie bakes.
When cooking for a crowd, you can serve some mashed potatoes as an accompaniment, as well as assorted seasonal veggies.
- Most of the work has been done in the mise en place. Spoon the fish mixture into an ovenproof dish, leaving enough space to add the mashed potato
- Fit a star tube into a piping bag and spoon in some of the mash potato. Neatly pipe the potato over the top of the pie
- Place the pie on a baking tray and place in the pre-heated oven until it is piping hot and the top is a golden brown
- Remove from the oven and divide the fish pie between warmed plates and serve