Fish Pie Recipe

Author: John Kenworthy Reference Number: AA-00605 Views: 406 Created: 28-05-2011 10:33 Last Updated: 30-05-2011 07:51

50 Rating/ 1 Voters

Fish Pie

A fresh, naturally sweet and piquant fish pie that bursts with flavour without being heavy. This is a fantastically simple fish pie which doesn’t involve poaching the fish or making a tedious white sauce. Loads of good, fragrant veg are added quickly by grating them in. You can use whatever fish you like, making this as luxurious as you want it to be. If you like your fish pie to be creamy, Feel free to add a few tablespoons of crème fraîche to the fish.

		sea salt
		Freshly ground black pepper to taste
1	kg	Potato
1		carrot, finely chopped
2	stick	celery finely chopped
150	g	Cheddar cheese grated
1		lemons
1/2		fresh Chilli

4	sprig	flat leaf parsley aka chinese parsely
300	g	salmon skin off and bones removed
300	g	undyed smoked haddock skin off and bones removed
125	g	king prawns raw peeled
		olive oil
300	g	fresh spinach chopped (wilted)
2		tomatoes ripe quartered

1	Preparing:
2	Preheat the oven to 200°C/400°F/gas 6 and bring a large pan of salted water to the boil
3	Peel the potatoes and cut into 2cm chunks
4	Once the water is boiling, add your potatoes and cook for around 12 minutes, until soft (you can stick your knife into them to check)
5	Meanwhile, get yourself a deep baking tray or earthenware dish and stand a box grater in it
6	Peel the carrot
7	Grate the celery, carrot and Cheddar on the coarse side of the grater
8	Use the fine side of the grater to grate the zest from the lemon
9	Finely grate or chop your chilli
10	Finely chop the parsley leaves and stalks and add these to the tray
11	Cooking:
12	Wilt the spinach over the potatoes (or quickly stir fry in a wok)
13	Cut the fish into bite-size chunks and add to the tray with the prawns
14	Squeeze over the juice from the zested lemon (no pips please!), drizzle with olive oil and add a good pinch of salt and pepper
15	Add the quartered tomatoes
16	Mix everything together really well
17	Layer the wilted spinach over the top of the mixture
18	By now your potatoes should be cooked, so drain them in a colander and return them to the pan
19	Drizzle with a couple of good lugs of olive oil and add a pinch of salt and pepper
20	Mash until nice and smooth, then spread evenly over the top of the fish and spinach and grated veg
21	Place in the preheated oven for around 40 minutes, or until cooked through, crispy and golden on top
22	Serve piping hot with tomato ketchup, baked beans, steamed veg or a lovely green salad

Servings: 6

Degree of Difficulty

Degree of Difficulty: Easy

Oven Temperature: 200°C

Cooking Times

Preparation Time: 45 minutes

Cooking Time: 40 minutes

Inactive Time: 15 minutes

Total Time: 1 hour and 40 minutes

Nutrition Facts

Serving size: 1/6 of a recipe (572 grams).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories	449.27
Calories From Fat (30%)	136.96
% Daily Value
Total Fat 15.56g	24%
Saturated Fat 6.36g	32%
Cholesterol 99.25mg	33%
Sodium 1189.55mg	50%
Potassium 1679.36mg	48%
Total Carbohydrates 41.73g	14%
Fiber 8.6g	34%
Sugar 6.2g
Protein 39.56g	79%

Recipe Type: Fish and Shellfish

Tips

PS Some of the supermarkets now offer lovely packs of different fish and shellfish for using in fish pies. Keep a look-out, and if you buy one you want it to be about 700–750g in weight for this. Best though to get down to the fish market early in the morning. recipe.