400g Fish of Your Choice Such As:
- Or you can use our prepared Luxury Fish Pie Mix
400ml Organic Milk
25g Organic Butter
25g Spelt Flour
1 Onion, Diced
1 tsp Wholegrain Mustard
A Handful of Peas
1 Garlic clove, Crushed
200g Cheddar Cheese, grated
A Handful of Chives
25g Parmesan, Grated
100ml Organic Cream
Salt and Pepper to Season
1 – Preheat the oven to 200/180°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 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..