Creamy Fish Pie
Rich and creamy fish pie perfect for a family midweek meal
Gherkins add a distinct crunch whilst the salty, flavourful capers are the perfect foil to the creamy fish.
Serves
4
Preparation
20 Minutes
Cooking
1hour 20 Minutes
Ingredients
- For the filling:
- 2 tablespoon Opies Capers, chopped
- 10 Opies Cocktail Gherkins, chopped
- 350g Haddock fillets
- 400ml Milk
- 1 Bay Leaf
- 5 Black Peppercorns
- 1 blade of Mace
- 5g Butter
- 75g Frozen Prawns
- 75g Frozen Peas
- 2 tablespoons Plain Flour
- 2 tablespoons chopped Parsley
- For the topping:
- 900g floury Potatoes, peeled and chopped
- 85g low-fat Soft Cheese
- 4 tablespoons Milk
- 55g Cheddar Cheese, grated
Method
- Heat the oven to 180°C.
- Cook the potatoes in boiling water for 20-25 minutes or until tender.
- Meanwhile, place the fish in a large saucepan with the milk, bay leaf, peppercorns and mace, bring to the boil. Cover and simmer gently for 10 minutes.
- Remove the fish and set aside to cool. Strain the milk into a jug, discarding the bay leaf, peppercorns and mace.
- Melt the butter in the saucepan, stir in the flour and continue cooking for 2-3 minutes over a medium heat.
- Gradually add the reserved milk, stirring to give a smooth sauce. Bring to the boil, reduce the heat and simmer, stirring often, for 10-12 minutes. Remove from the heat.
- Flake the fish into chunks, discarding any remaining bone and skin and add to the sauce. Stir in the peas, prawns, capers, gherkins, parsley and lemon juice. Season to taste and transfer to an ovenproof dish.
- Drain the potatoes, return them to the pan and mash thoroughly. Beat in the soft cheese and milk until light and fluffy. Season to taste.
- Top the dish with the mashed potato and sprinkle with grated cheese.
- Bake for 25 minutes until golden. Serve with a watercress salad.
Hints and tips: Substitute the haddock for your preferred fish or cheaper cuts like Pollock.
