https://www.lifestylefood.com.au/recipes/25487/classic-fish-pie-with-peas

LifestyleFOOD.com.au

Made with haddock and cod, this English dish is the perfect winter warmer. 

Ingredients

  • 8 baking potatoes

  • 1 tbsp vegetable oil

  • 1 onion, thinly sliced

  • ½ tsp black peppercorns

  • 2 bay leaves

  • 500g/1lb2oz smoked haddock, boneless and skinless

  • 400g/14oz haddock, boneless and skinless

  • 400g/14oz cod, boneless and skinless

  • 125g/4½ oz butter

  • 3 heaped tablespoons plain flour

  • 400ml/14floz milk

  • 1 lemon, zested and juiced

  • sea salt and freshly ground black pepper

  • 1 small bunch flat leaf parsley, roughly chopped

  • 250g/9oz frozen cooked peeled prawns, defrosted and drained

  • 200g/7oz frozen peas

Method

  • 1.

    Preheat the oven to 180C/350F/Gas 4.

  • 2.

    Prick the potatoes all over with a fork, then rub with a little oil and set on a bed of rock salt in a tray and bake for 1-1½ hours, or until tender.

  • 3.

    Half fill a sauté pan with water and set over a high heat then add the onion, black peppercorns and bay leaves. When it’s simmering, add the smoked haddock, haddock and cod, return to the boil, then gently simmer for 3-4 minutes.

  • 4.

    Lift the fish out with a slotted spoon into a colander set over a large bowl, then place the colander on a plate to catch any other juices.

  • 5.

    Place a fine sieve over the bowl and strain the cooking liquour into it, discarding the onion etc.

  • 6.

    Clean the pan out and return to the heat, add 100g/3¾oz of the butter and when it’s melted, add the flour and cook for a minute until light golden brown. Add 50ml/2floz of the milk and mix to a paste then add 350ml/13floz of the milk and cook until thickened.

  • 7.

    Add 750ml/1pt 7 floz of the reserved stock to the pan and cook for 5 minutes, until the sauce is smooth and just thick enough to coat the back of a spoon. Discard the rest of the stock, or chill and use in another dish.

  • 8.

    Add the lemon zest and juice and season to taste with salt and black pepper then take off of the heat.

  • 9.

    Flake the fish into the sauce, keeping it in reasonably large pieces then add the parsley and lightly mix together.

  • 10.

    Add the prawns and stir through then spoon into a large ovenproof dish.

  • 11.

    Turn the oven up to 220C/425F/Gas 7.

  • 12.

    When the potatoes are cooked and just cool enough to handle, slice them in half, scoop out the flesh and pass through a potato ricer into a sauté pan. Warm up with 75g/3oz of the butter and the last 75ml/3floz of milk – it needs to be a smooth thick mash, not too soft, beating until smooth.

  • 13.

    Spoon the mash into a piping bag set with a large star shape nozzle and pipe over the top of the fish. Finish with the grated cheese.

  • 14.

    Place onto a baking sheet in the oven and bake for 5-10 minutes until golden and hot through. (Or if preparing in advance and chilling, bake for 30 minutes until piping hot.)

  • 15.

    While the pie heats through, bring a pan of salted water to the boil, add the peas and cook for 2-3 minutes until tender.

  • 16.

    Drain and return to the pan, add a knob of the remaining butter and season to taste.

  • 17.

    Serve the pie with the peas.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 761kj
  • Fat Total 24g
  • Saturated Fat 12g
  • Protein 61g
  • Carbohydrate 75g
  • Sugar 8g
  • Sodium 1755mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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