Dinner

Fish Pie

Name: Fish Pie
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Cuisine: British
Ingredients: 900g floury potatoes; 2 tbsp olive oil; 600ml semi-skimmed milk; 800g white fish fillets; 1 tbsp plain flour; nutmeg, grated, Grating; 3 tbsp double cream; 200g Jerusalem artichokes, grated; 1 leek, finely sliced; 200g prawns, peeled, raw; parsley, Large handful; dill, Handful; lemon, zested, Grated zest of 1; 25g Gruyère, grated; lemon, juiced, Juice of 1; salt, to season; leafy greens, wilted, to serve

A British fish pie with tender white fish and prawns in a creamy lemon-herb sauce, topped with crisp golden mashed potatoes.

1 hr 5 min
560 kcal
Pescatarian
British

Mellowpan tip: Makes 6 servings. Plan the extras as tomorrow’s lunch.

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Ingredients

For 6 servings

Steps

Step 1:
Put the potatoes in a large pan of cold salted water and bring to the boil.
Step 2:
Lower the heat, cover, and simmer gently for 15 minutes until tender.
15 min
Step 3:
Drain the potatoes, then return them to the pan over a low heat for 30 seconds to drive off excess water.
Step 4:
Mash with 1 tbsp olive oil, then season.
Step 5:
Meanwhile, put the milk in a large sauté pan, add the fish, and bring to the boil.
Step 6:
Remove from the heat, cover, and leave to stand for 3 minutes.
3 min
Step 7:
Remove the fish, reserving the milk, and pat it dry with kitchen paper. Gently flake it into an ovenproof dish, discarding the skin and any bones.
Step 8:
Heat the remaining oil in a pan, stir in the flour, and cook for 30 seconds.
Step 9:
Gradually stir 200–250ml of the reserved milk into the flour mixture, discarding the rest.
Step 10:
Grate in nutmeg, season, and bubble until thick. Stir in the cream.
Step 11:
Preheat the oven to 190°C/fan 170°C/gas 5.
Step 12:
Grate the artichokes and add them to the dish with the leek, prawns, parsley, and dill.
Step 13:
Stir the lemon zest and juice into the sauce, then pour it over the fish mixture. Mix gently with a wooden spoon.
Step 14:
Spoon the mash onto the fish mixture and use a fork to make peaks, which will crisp and brown as it cooks.
Step 15:
Sprinkle over the Gruyère, then bake for 35–40 minutes until golden and bubbling.
35–40 min
Step 16:
Serve with wilted greens.