I’m back with my first recipe review post of 2017 and I have to say, it’s a blimmin’ delish fish dish. (I’m not even sorry … Well okay, maybe a little bit. I feel ever so slightly ashamed)
I do love a nice fish pie, especially on a cold winter’s evening, and with a nice bit of garlic bread on the side! I like to make this on a Saturday evening so we can have leftovers on Sunday and I don’t have to cook again #resourceful #lazy
I found this recipe on the BBC Good Food website and can be found in its entirety here. As usual, anything I’ve put in italics is something I’ve added myself.
- 1kg Maris Piper potatoes, peeled and halved (I just use any old potatoes tbh, and I usually quarter them instead so they boil quicker!)
- Knob of butter (This is to make the mash. Also, lol knob.)
- Splash of milk (This is also for the mash.)
- 25g butter
- 25g flour
- 4 spring onions, finely sliced
- 400ml milk
- 1x pack fish pie mix, around 320g-400g depending on pack size. (I usually buy the cheapest white fish and some salmon and add in a packet of frozen prawns as well.)
- 1 tsp Dijon or English mustard (I always use English mustard because I think it tastes better.)
- ½ a 25g pack or a small bunch chives, finely snipped (I rarely bother with this bit; especially now as my chives seemed to have died. Oops.)
- Handful frozen sweetcorn
- Handful frozen petits pois
- Handful grated cheddar
- Preheat the oven to 200C/ 180 fan/ gas mark 6. Put the potatoes in a saucepan and pour over enough water to cover them. Bring to the boil and then simmer until tender. When cooked, drain thoroughly and mash with a splash of milk and some butter. Season with ground black pepper.
- Meanwhile, put the butter, flour and spring onions in another pan and heat gently until the butter has melted, stirring regularly. Cook for 1 -2 mins. Gradually whisk in the milk using a balloon whisk if you have one. Bring to the boil, stirring to avoid any lumps and sticking at the bottom of the pan. Cook for 3 – 4 minutes until thickened.
- Take off the heat and stir in the cheese (if using), fish, mustard, chives, sweetcorn and peas.
- Spoon into an ovenproof dish or 6- 8 ramekins.
- Spoon the potato on top and sprinkle with cheddar cheese. Pop in the oven for 20 – 25 mins or until golden and bubbling at the edges. Alternatively, cover and freeze the pie or mini pies for another time.
- Time: 15 minutes prep + 45 mins cooking time.
- Difficulty rating: As the title suggests, it’s a really easy fish pie to make, especially as you don’t have to make any pastry because it’s not that kind of pie!
- Taste: It tastes like fish. This shouldn’t be a surprise, but it’s also cheesy and potatoey as well, again no surprises there. The sauce is really rich and creamy.
- Would I make it again?: I probably make this about once a month or so because it’s just a lovely, easy dish to make. It would also work really well if you had guests for dinner or you could freeze the leftover portions for another time!
- Verdict: 5/5.
Are you a fan of fish pie and would you be tempted to make this dish yourself? Let me know in the comments below 🙂 x