Fish Pie With Swede Potato Topping Recipes

FISH PIE

Steps:

• Push a clove into the skin of each onion. Place in a pot or large skillet, add milk, turn stove onto medium high heat.
• When milk is barely simmering, add fish - don't worry if it's not entirely covered, it can be turned / moved around.
• Poach fish for 7 minutes, then use a slotted spoon to transfer fish straight into a medium baking dish (Note 8).
• Flake into chunks using forks. Remove bones if you see any.
• Use slotted spoon to remove onion and cloves from milk, discard. RESERVE milk.
• Preheat oven to 180C/350F. Boil water for potatoes.
• Melt butter in a large, deep skillet or pot over medium high heat. Add onion and garlic, cook for 1 minute. Then add celery and carrot, cook for 5 minutes until carrot is soft.
• Turn heat down to medium low. Add flour, mix in - it will look gluey.
• Add half the milk and quickly start mixing. Once incorporated, the mixture will thicken quickly. Add remaining milk and stir. (Video helpful here)
• Turn heat up to medium and keep stirring until the mixture thickens to the consistency of honey - about 3 minutes. (Note 7)
• Take it off the heat, stir through tarragon and parsley. Adjust salt and pepper to taste.
• Scatter top of flaked fish with peas, then pour over the Sauce. GENTLY stir through (don't want fish to turn into mush!).*
• Smooth top, then nestle egg in all over the pie.
• Bring a large pot of water to the boil. Add potatoes and cook for 15 minutes or until soft. (Do this while making the Sauce).
• Drain potato, add butter, milk, salt and pepper. Mash until creamy - add more milk if required.
• Immediately dollop then spread onto pie (cold mash = hard to spread).
• Use fork to draw squiggles on surface (rough surface = better golden bits).
• Drizzle surface with melted butter, sprinkle with parmesan.
• Bake for 35 minutes or until top is deep golden.
• Stand for 5 minutes before serving, garnished with parsley if desired. See notes for reheating and make ahead.

FISH PIE WITH SWEDE & POTATO TOPPING

Steps:

• Cook the potatoes and swede in boiling water until tender (about 20 minutes).
• Preheat the oven to 190C/gas 5/fan 170C.While the potatoes and swede cook, put the soft cheese and stock into a large saucepan and heat gently, stirring with a wooden spoon, until blended and smooth. Now add the blended cornflour and cook until thick.
• Stir the fish into the sauce with the prawns and parsley. Season with some pepper.
• Tip the mixture into a 1.5 litre/2¾ pint baking dish. Drain the potatoes and swede, mash them well and season with black pepper. Spoon the mash over the fish to cover it completely. Bake for 25-30 minutes until piping hot, then transfer to a hot grill for a few minutes to brown the top. Serve with frozen peas or sweetcorn.

FISH AND POTATO PIE

Steps:

• Peel and boil the potatoes until soft.
• Drain and mash with 1/2 ounce butter and the tablespoon of milk.
• Add the cheese and mix well.
• In a wok or frying pan, gently fry the onions and garlic in 1 oz butter until soft and transparent.
• Add the fish,parsley, cream, lemon juice and salt and pepper to the wok or frying pan and mix well.
• Place the fish filling into a casserole dish.
• Top with the potatoes.
• Sprinkle the parmesan cheese on top of the potatoes.
• Place the sliced tomatoes on top of the potatoes.
• Divide the remaining 1/2 oz butter on top of each tomato slice.
• Bake in a medium pre-heated oven for 40- 50 minutes.
• Serve.

FISH PIE WITH SWEET POTATO TOPPING

Steps:

• Preheat oven to 180°/gas 4.
• Melt butter in large pan.
• Add onion; sauté.
• Stir in flour & cook for about 30 secs before gradually adding milk.
• Bring to a simmer & cook for a couple of minutes until you have a smooth thick sauce.
• Stir in the white fish, prawns,smoked salmon. scallops, dill/parsley lemon zest & juice.
• Add salt & pepper at this stage if needed.
• Once the sauce is bubbling & the cod is starting to flake a little, remove from the heat.
• Spoon into a large 1.5 - 1.8 ltr pie dish OR 4 individual dishes.
• Leave to cool whilst preparing the topping.
• TOPPING:.
• Coarsely grate the sweet potato.
• Place in a clean tea towel & squeeze out the excess water.
• Melt the butter in a pan & add the potato.
• Stir over a medium heat for a couple of minutes until the potato is coated in Butter & starting to soften.
• Scatter the potato over the top of the pie, leaving a rough topping rather than pressing it down.
• Sprinkle over the grated cheese.
• Place on a baking tray and bake for 30 mins until the top is golden and the filling is starting to bubble over the edges.
• Serve with garlic bread & salad of choice.

JAMIE OLIVER'S FISH PIE

Steps:

• Place the potatoes in a large pot of boiling water or in a steamer and cook until soft.
• Pour boiling water over the peas to de-frost them then blend in a food processor.
• Mash the potatoes then mix in peas, butter and lemon zest. Season to taste.
• Pre-heat the oven to 200°c.
• To make the fish pie, poach the fish in the milk with the bay leaf. When the fish is cooked, remove the fish and flake into large chunks. Reserve the milk.
• In a large, oven-proof frying pan fry the onion and carrot in a splash of olive oil until soft and fragrant. Add the garlic and fry for another 30 seconds.
• Add the flour and stir then add the milk the fish was poached to create a creamy sauce.
• Add the English mustard and fish and stir well then add the cheese and lemon juice and stir.
• Season to taste.
• Top the fish filling with the mashed potato and create indents with a spoon which will become nice and crispy in the oven.
• Place the pie in the oven and allow to bake for 30-40 minutes until the top is golden brown and crispy.
• Remove from the oven and allow to cool for 10 minutes then serve.

TRADITIONAL BRITISH FISH PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and let cool.
• Combine milk, bay leaf, and nutmeg in a large pan and bring to a gentle simmer over medium-low heat. Add cod and poach until flaky, about 5 minutes. Use a slotted spoon to transfer cod onto a plate; reserve poaching liquid. Use a fork to flake fish into bite-sized pieces.
• Mash potatoes in a large bowl. Mix in 3 tablespoons butter and 2 tablespoons poaching liquid until potatoes are fairly stiff and not too runny.
• Heat 1 tablespoon butter in a skillet over medium heat and stir in leek. Cook and stir until softened and translucent, about 5 minutes. Set aside.
• Melt remaining 1/4 cup butter over medium heat in a large, deep skillet until it just stops bubbling. Add flour and stir roux continuously for 1 minute. Slowly pour in remaining poaching liquid, stirring continuously, to make base of sauce. Add 1/2 the sharp Cheddar cheese and stir until melted. Fold in flaked cod, leek, and peas. Season with salt and pepper.
• Place fish mixture in an oven-proof dish; press boiled eggs gently into the filling across the surface. Cover with a thick layer of mashed potatoes. Sprinkle with remaining Cheddar cheese.
• Bake in the preheated oven until top is starting to brown, about 30 minutes. Serve immediately.

HEALTHY FISH PIE

Steps:

• Cook the potatoes and swede in boiling water until tender (about 20 minutes).
• Preheat the oven to 190C/gas 5/fan 170C.While the potatoes and swede cook, put the soft cheese and stock into a large saucepan and heat gently, stirring with a wooden spoon, until blended and smooth. Now add the blended cornflour and cook until thick.
• Stir the fish into the sauce with the prawns and parsley. Season with some pepper.
• Tip the mixture into a 1.5 litre/2¾ pint baking dish. Drain the potatoes and swede, mash them well and season with black pepper. Spoon the mash over the fish to cover it completely. Bake for 25-30 minutes until piping hot, then transfer to a hot grill for a few minutes to brown the top. Serve with frozen peas or sweetcorn.