Cheaters Weeknight Fish Pie Recipes

FAMILY MEALS: EASY FISH PIE RECIPE

Steps:

• Heat the oven to 200C/fan 180C/gas mark 6.
• Put 1kg potatoes, peeled and halved, 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 a knob of butter. Season with ground black pepper.
• Put 25g butter, 25g plain flour and 4 finely sliced spring onions in another pan and heat gently until the butter has melted, stirring regularly. Cook for 1-2 mins.
• Gradually whisk in 400ml 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 mins until thickened.
• Take off the heat and stir in 320g-400g mixed fish, 1 tsp Dijon or English mustard, a small bunch of finely snipped chives, handful of sweetcorn and handful of petits pois. Spoon into an ovenproof dish or 6-8 ramekins.
• Spoon the potato on top and sprinkle with a handful of grated 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.

CHEATER'S WEEKNIGHT FISH PIE

Steps:

• Microwave potatoes on high until completely cooked (5-7 minutes). Set aside to cool.
• Skin salmon if necessary. Cut into 1/2 inch dice.
• Break smoked herring into bite-sized pieces, reserving any liquid.
• Quarter eggs.
• Arrange fish and eggs into 2 well-oiled/greased oven-proof ramekins (generous single serve size).
• Drizzle any remaining packing liquid from herring over the fish and eggs.
• Cover with alfredo sauce. Tap ramekin on bench several times to allow sauce to completely coat the fish. Alternatively, mix gently with a spoon or fork so as to not break up egg too much.
• Roughly crush the microwaved potatoes with a masher or heavy drinking glass so as to leave chunks. Skin can be removed if preferred, but I leave it on for convenience and appearance.
• Mix 2/3 of the cheese with the potato (crushed as above, or leftover mashed potato).
• Cover the fish mixture with the combined potato and cheese. Sprinkle remaining cheese on top. (Ramekins may be refrigerated at this point for later cooking- cook within 24 hours).
• Bake at 350-375 F until sauce is bubbling and cheese is melted and brown on top. I use a toaster oven; if using a full-sized oven, or cook for a longer time.
• Serve with green salad.
• Variations: add capers, green olives, or herbs (dill and parsley) to sauce.