A proper fish pie is just the dinner that you need after a stressful day. It is packed with delicious fish and potatoes to fill you up nicely. You can reheat the leftovers and make your colleagues jealous in the office the next day!
Recipe Tester Feedback: "An easy, hearty meal that will suit the whole family, including very young children. My kids loved it. It was really quick and easy for them to eat, hardly any chewing after a long, tiring day at school! They both thought it was great." - Laura
No: Egg / Nuts
Contains: Gluten / Dairy
*Variations: Can be made without Gluten
Preparation Time 15 minutes
Cooking Time 1 hour
Cannot be frozen
- potatoes - 800g, peeled and quartered
- water - 700g
- salt - 1 tsp
- milk - 600g
- butter - 45g
- plain flour - 25g (*can use GF)
- mustard - 20g
- pepper - pinch, black, ground
- white fish fillets - 600g, such as salmon, smoked haddock and cod, diced
- corn - 400g, tin, sweet, can use frozen
- peas - 100g, can use frozen
- Place the potatoes (800g) in the internal steaming basket. Fill the bowl with the water (700g) and salt (1/2 tsp only) and insert the internal steaming basket. Program 25 minutes / Steaming Temperature / Speed 2.
- Remove the internal steaming basket with your spatula, pour off the excess liquid and place the potatoes in the bowl with the milk (200g only) and butter (20g only). Blitz Speed 5 / 45 seconds. Place in a mixing bowl and cover with a plate.
- Preheat the oven to 180C.
- Clean the bowl. Place the remaining butter (25g) in the bowl. Program 1 minute / 100C / Speed 1.
- Add the flour (25g). Program 2 minutes / 100C / Speed 1.
- Pour the remaining milk (400g), mustard (20g), pepper (pinch) and salt (1/2 tsp) in the bowl. Program 3 minutes / 100C / Speed 3.5.
- Arrange the fish pieces (600g) in the bottom of a large pie dish. Scatter the sweet corn (400g tin) and peas (100g) on top and pour over the sauce. Place the mashed potatoes on top and bake in the oven for 30 minutes, or until golden, before serving.