Irish Fish Pie

Prep time 15 min cook time 60 min serves 4-6 Super Easy

A homemade creamy fish pie must be one of the most comforting dinners of all time. You can swap in any fish you like, and pimp it out with some extra garden peas or fragrant dill. This is also a great recipe to portion off for emergency freezer meals, but works equally well as a main meal crowd pleaser.

Typical nutritional content (per portion)

328Calories 11.6gFat 3.8gSaturates 5.4gSugars 0.5gSalt

Ingredients

550g (1.25lb) potatoes, peeled, cut into chunks

1 small onion, roughly chopped

1 fresh thyme sprig

1 small bay leaf

A few black peppercorns

500ml (17fl oz) low-fat milk, plus extra for the mashed potato

3 free-range eggs

750g (1.75lb) haddock, salmon, cod or whiting fillets from sustainable sources, or use a mixture of smoked and unsmoked fish

100g (4oz) mushrooms, sliced

1 tablespoon softened butter

3 tablespoons plain flour

1 tablespoon fresh parsley, chopped

Freshly ground white pepper

Method

Cook the potatoes in a pan of water for 15-20 minutes until tender.

Meanwhile, place the onion in a large pan with the thyme, bay leaf, peppercorns and milk. Bring to the boil and simmer for 3-4 minutes. Set aside to infuse for 10 minutes, then strain and put the strained milk to one side.

Drain and mash the potatoes until smooth and add enough milk to give a creamy but firm consistency.

Place the eggs in a pan with water and simmer for 10-12 minutes until hard-boiled, then shell and roughly chop.

Lower the fish fillets into the infused milk, then bring to a simmer and cook for 3 minutes or until the fish is just tender. Transfer to a plate, then roughly flake, discarding the skin and bones. Strain the milk – you’ll need 350ml (12fl oz) for the sauce.

Place the mushrooms in a small pan of boiling water for 2 minutes. Drain and set aside until needed. Melt the butter in a pan, then add the flour and stir over a low heat for 1 minute. Gradually add the strained milk, beating until smooth. Simmer for 2-3 minutes until nicely thickened. Season lightly with pepper and stir in the parsley.

Preheat the oven to 180°C /Gas mark 4

Spread a layer of flaked fish in the bottom of the ovenproof dish. Arrange a layer of hard-boiled eggs with a few spoons of the sauce on top of the fish. Top this with a layer of the mushrooms and some more sauce.

Spread the mashed potatoes on top and bake for 25-30 minutes until bubbling and golden.

Serve the fish pie straight to the table in its ovenproof dish.

*Optional – for an even healthier option add some steamed kale to the potato topping.

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