Name: Fish Pie
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: British
Ingredients: 800 g small potatoes (new potatoes or golden potatoes); 2 tbsp olive oil; ½ tbsp lemon juice; salt and pepper (a few turns of the mill); 3 g unsalted butter; 2 leeks, white parts only (finely diced); 3 tbsp flour (plain / all purpose); 500 ml milk (whole or semi-skimmed); 2 tbsp dill (chopped); 1 tbsp lemon zest; 1 tsp salt; ½ tsp ground pepper; 900 g fish pie mix (salmon, cod and haddock or similar); 100 g fresh spinach (roughly chopped)

Description

A delicious fish pie made with a creamy filling and topped with crushed potatoes.

Ingredients

Scale

800 g small potatoes (new potatoes or golden potatoes)
2 tbsp olive oil
½ tbsp lemon juice
salt and pepper (a few turns of the mill)
3 g unsalted butter
2 leeks, white parts only (finely diced)
3 tbsp flour (plain / all purpose)
500 ml milk (whole or semi-skimmed)
2 tbsp dill (chopped)
1 tbsp lemon zest
1 tsp salt
½ tsp ground pepper
900 g fish pie mix (salmon, cod and haddock or similar)
100 g fresh spinach (roughly chopped)

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Instructions

Boil the potatoes in cold salted water for 15-20 minutes or until they are cooked through. Drain well and crush the potatoes with a fork, breaking them down into chunky and small pieces. Drizzle with olive oil and lemon juice and set aside.
Melt the butter in a large skillet, add the leeks and cook over low heat for a few minutes until softened.
Stir in the flour to make a paste, mixing it in and cooking for a minute or so.
Gradually add the milk, stirring it in, so that the sauce is smooth. Bring to a low simmer and cook until it starts to thicken. Stir in the salt, pepper, lemon zest and most of the herbs. Have a little taste and add some lemon juice and mustard if you like.
Add the fish and cook for a couple of minutes then stir in the spinach so that it starts to wilt.
Spoon the filling into a 2 liters / 2 quart baking dish and level. Add the crushed potatoes over the top so that they cover the filling. Scatter remaining herbs on top.
Bake in a 200ºC (fan 180ºC) 400ºF preheated oven for 30-40 minutes or until the potatoes are golden with crispy edges and the filling is bubbling through.
Allow the fish pie to cool down for 10 minutes before serving. It is a full meal on its own but you could add some steamed vegetables on the side if you like.

Notes

This fish pie can be served as a complete meal, but it’s also delicious with a side of steamed vegetables.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Main Dish
Method: Baking
Cuisine: British

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 3 g
Sodium: 800 mg
Fat: 18 g
Saturated Fat: 8 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 50 g
Fiber: 4 g
Protein: 25 g
Cholesterol: 60 mg