Friday Fish Pie!

My other aim for this blog is to share recipes that I know are cost effective, simple to prepare and one that the whole family can enjoy.

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So here is my easy peasy recipe for fish pie – I use frozen fish as it tends to be better value than buying fresh fish every time; you can even get fish pie mixes from the supermarkets too which makes it even easier!

So what do you need?

Fish filling
  • 2 fillets of smoked haddock
  • 2 fillets of salmon
  • 2 fillets of cod
  • 1 or 2 packets of fresh spinach depending on how much you like
  • 2 white potatoes
  • 2 sweet potatoes
White Sauce
  • 1 knob of butter (about 1/2 tablespoon)
  • 1 tablespoon of flour
  • Milk (I use semi-skimmed)

How do you make this fish pie?

  • Boil the potatoes and make them into a mash (in simple terms this means wait until they are soft, add a couple splashes of milk and then mash, mash, mash!)
  • Whilst the potatoes are cooking do the white sauce:
    • Melt the butter in a saucepan
    • Add the flour when the butter has melted and whisk together (still in the saucepan) so it makes a paste
    • Slowly add the milk and keep on adding the milk and bits of flour, when necessary, until you have enough sauce at the right consistency. Bear in mind that if you aren’t using full defrosted fish this will create a lot more water within your pie, so make the sauce a little thicker to compensate for this
    • Once done, take the saucepan off the heat and leave to the side whilst you compile the pie
  • Put all the fish at the bottom of the dish that you are going to cook the pie in – don’t worry if the fish is still partly frozen
  • Pour the white sauce on top of the fish
  • Put the fresh spinach on top of the fish so that it covers it
  • Spoon out the mash on top of the spinach so that you have a nice thick topping of potato
  • Cook on 180 degrees for about 35 mins until you can see the sauce bubbling at the sides of the dish

We normally serve with some garden peas, but the side is completely your choice!

Things to note:

Because Rupert eats this as well, I do not use salt or stocks in my meals – but there are lots of options for reduced salt stocks, or you could use seaweed to give it a little bit more flavour if you need it.

Let me know if you try this and how you get on!

A xx

 

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