Did you know it was National Pie Week? Neither did I until I spotted a…
This light and creamy fish pie is perfect for lazy summer evenings. Make ahead and freeze until you want to eat it.
Fish pie is a traditional British dish. The white fish in sauce under a topping of mashed potato is the ultimate in comfort food. Fish pie is an adaptable dish, you can use whatever fish or shellfish you have in. Some recipes add boiled eggs, some recipes use white sauce and some use cheese sauce. Whatever recipe you use you know that you will have a family friendly dish. Fish pie can even be made ahead of time and frozen until you want to eat it.
There are many benefits to eating fish on a regular basis. Fish is low in fat and high in protein as well as providing many vitamins and minerals that benefit the body. It is also quick and easy to cook, perfect for a midweek meal.
Light and Creamy Fish Pie
Cooking in the summer time is always difficult. The weather can be warm and humid which suppresses the appetite. Hot days are perfect for salad but the British summer often comes with rain. Light and creamy fish pie is perfect for days like this. It is warm and comforting but still light enough to eat on a warm day. This large fish pie will feed a family with plenty of leftovers. Take the opportunity to invite some friends for dinner.
This creamy fish pie cooks a mixture of white fish and prawns in a sauce of cream and wine for a lighter summery taste. The addition of peas and dill lifts the flavour. A topping of mashed new potatoes with cheese and spring onions adds another dimension to the taste.
Creamy Fish Pie Recipe
Creamy fish pie
- 500 ml vegetable or fish stock
- 500 g haddock fillets
- 500 g pollock fillets
- 300 g prawns
- 175 g frozen peas defrosted
- small bunch dill
- 300 ml /½ pt white wine
- 200 ml double cream
- 1 heaped tbsp cornflour
- For the topping
- 1½ kg new potatoes
- 5 spring onions
- 140 g cheddar cheese
- bunch of chives
- Add the stock to the pan with the haddock and pollack. Bring to a simmer
- Simmer for five minutes then let the fish sit for five minutes
- Flake the fish into chunks and place in a large ovenproof dish
- Keep the stock
- Add the prawns, chopped dill and peas to the dish
- Add the wine, cream and left over stock to a pan
- Bring to a simmer
- Mix the cornflour with some water to form a paste
- Whisk into the sauce stirring all the time until it thickens
- Add the sauce to the dish with the fish
- Boil the potatoes for 15 minutes until soft
- Drain and return to the pan
- Mash the potatoes
- Chop the spring onions and chives and mix into the potatoes
- Add to the top of the dish
- Grate the cheese and sprinkle over the top
- Preheat oven to 220C/200C fan/gas 7.
- Cook for 20 -25 minutes until golden
How to freeze the fish pie
Why not pin the recipe for later?
What is your favourite fish recipe? Let me know below.