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Traditional Fish Pie

Creamy, rich and packed with flavour – fish pie is always welcome on our supper table. We've used our luxury fish pie mix here, but you can experiment with whatever combination of fish takes your fancy. Throw in some prawns, salmon or smoked haddock to add extra dimensions of flavour and texture.  

  • Prepare: 20 Minutes
  • Cook: 40 Minutes
  • Serves 4
Ingredients & instructions

1 – Preheat the oven to 200°C/180°C fan/gas mark 6. Peel and halve the potatoes, cover them in a saucepan with water, bring to the boil and simmer until tender. When the potatoes are soft, drain thoroughly and mash until smooth. Add the cream, butter and grated parmesan and whip the potato until it’s light and fluffy. Season to taste.

2 – Chop the onion and garlic and then gently fry in a wide pan with a splash of olive oil, adding a little salt to keep it from sticking.

3- Pour the milk over the onion and garlic, bring to just below boiling then turn down the heat and add the chunks of fish. Simmer for a further 5 minutes until the chunks of fish are lightly poached then carefully stir in the flour to thicken the sauce.

4- Add the peas, chives and mustard to the pan, stir through then remove from the heat and set aside.

5 – Transfer the fish filling to an ovenproof dish, allow to cool and then cover it with the creamy mashed potato. Sprinkle over the grated cheddar and bake for about 40 minutes, until the potato topping is golden and the filling is bubbling.

6 – serve immediately with torn crusty sourdough bread

Freezing and defrosting instructions

Wrap the assembled fish pie but uncooked dish in cling film and freeze for up to 3 months. Defrost thoroughly in the fridge overnight, then cook as above.

FREQUENTLY ASKED FISH PIE QUESTIONS:

  • At Coombe Farm Organic we love to serve our fish pie with fresh sourdough and lashings of organic butter. You could also pair your fish pie with seasonal vegetables or salad.

  • To stop your creamy mash from sinking into your fish pie, allow the fish mix to cool before placing the topping on.

  • If you are using frozen fish in your fish pie, it is worth blotting the raw fish with kitchen paper, this will absorb as much liquid as possible from it. Excess liquid from the fish can otherwise leach out into the fish pie when cooking, causing the sauce to split.

  • Absolutely, cool your assembled fish pie without cooking it. Cover your fish pie with a lid or cling film and freeze for up to 3 months..