In light of the almost sub-zero temperatures, I’ve deviated from the Tortilla plan to a fish pie feast. Because who doesn’t love a (tangy and creamy, chunky and cheesy) fish pie? This recipe feeds 8 – 10 and doesn’t skimp on the fish, so you can bribe your friends to visit and still have left overs for Sunday. Seasonal, cosy comfort: perfect winter week-end sharing.
2 lemons, juice and zest
1.4kg potatoes: Rooster or Maris Piper both good for mashing
600g Pollack, filleted bones and skin removed
200g smoked haddock, filleted, bones and skin removed
340ml milk: I swap between soya and cow’s and no-one notices.
3 tbsp flour: plain or rice
2 tsp Dijon mustard
60g low fat cream cheese
2 tbsp olive oil
1 dsp wholegrain mustard
250g tiger pawns
5 scallops – optional
2 tbsp parsley, chopped
120g mature cheddar, grated
Fish pie calls for a bit of pan juggling. Don’t stress about timings, it all goes into the oven at the end so there’s no roast dinner co-ordination called for.
- Put eggs to simmer in a pan of cold water that just covers them. From the point the water begins to boil, set the timer for 6 mins.
- Pat fish (not shellfish) with lemon zest and put to one side.
- Peel potatoes and set to boil with pinch of salt.
- Remove the eggs and stand in cold water.
- Lightly poach fish in milk then turn off heat.
- Meanwhile, melt butter in a pan and stir in flour, slowly add milk from fish pan to make the white sauce. Add Dijon mustard and stir continuously until the sauce begins to bubble and thicken. Remove from the heat and set aside. You’ll have a little milk left over, should you need it for the mash.
- Pre-heat oven to 180°C and grease baking dish.
- Drain potatoes and return pan to a low heat to dry off – See my Mash not Smash tips for perfect creamed tatties.
- Add low fat cream cheese, olive oil, wholegrain mustard salt and pepper and mash. A lot. Then whisk with a fork to get lots of air in, giving you fluffy, creamy mash heaven. You may want to add the retained milk from earlier. If not, discard.
- Peel boiled eggs and cut into quarters. Mix with fish, shellfish and white sauce and pour into baking dish. Make sure your fish isn’t swimming in liquid, or you’ll end up with a sloppy pie.
- Top with mash, then grated cheese and bake in oven for 30 mins, until cheese has started to brown and sauce begins to erupt around the edges.
Serve with green salad. Crunchy freshness with creamy pie.
PP: 385 Kcals Protein 29.5g Carbs 32.8g OWS 2.6g Fat 16.1g Sat Fat 7.4g Salt 1.2g