Roast potato fish pie
- Liberty Mendez
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Serves 6 - 8
Easy
Prep: 15 mins - 20 mins
Cook: 1 hr and 20 mins
A star rating of 5 out of 5.20 ratingsRate
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Ditch the traditional mash on your fish pie for a crunchy potato topping. Warming and luxurious, this makes a joyful dinner for friends on New Year’s Eve
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Ingredients
Nutrition
Units:
MetricUS
-
6 tbsp vegetable oil
-
800g Maris Piper potatoes
cut into 2cm chunks
-
20g butter
-
2 shallots
finely chopped
-
100ml white wine
-
20g plain flour
-
275ml whole milk
-
1 tbsp Dijon mustard
-
200ml double cream
-
150g mature cheddar
grated
-
150g frozen peas
-
600g fish pie mix
(ours had salmon, smoked mackerel and cod)
-
small bunch of parsley
finely chopped
-
1 lemon
zested and juiced
-
winter greens or salad
to serve
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Nutrition: Per serving (8)
- kcal535
- fat37g
- saturates17g
- carbs22g
- sugars5g
- fibre3g
- protein24g
- salt1.2g
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Method
-
step 1
Heat the oven to 220C/200C fan/gas 7. Drizzle the oil over a large baking tray and slide into the oven to heat up. Tip the potatoes into a large pan, cover with water and season with salt. Bring to the boil, then reduce the heat and simmer for 8-10 mins. Drain and leave to steam-dry.
-
step 2
Carefully remove the baking tray from the oven and tip in the potatoes. Sprinkle with sea salt and black pepper and turn to coat in the oil. Roast for 35-40 mins until crisp, turning halfway through.
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step 3
Meanwhile, make the filling. Melt the butter in a large saucepan over a medium heat and cook the shallots for 5 mins until softened. Pour in the wine and simmer for 2 mins until it has reduced. Sprinkle in the flour and stir until you have a paste.
-
step 4
Gradually whisk in the milk until you have a smooth sauce, then stir in the mustard and cream. Simmer for 2 mins, whisking occasionally. Tip in 100g of the cheese, the peas and fish pie mix, cover and cook for 8 mins more, stirring occasionally until the peas have defrosted and the fish is almost cooked through. Stir in the parsley and lemon zest and juice, then season to taste.
-
step 5
Pour the filling into a deep 20 x 25cm casserole dish and scatter the roasted potatoes over the top. Sprinkle with the remaining cheese. Turn down the oven to 200C/180C fan/gas 6 and bake the pie for 15-20 mins until the filling is bubbling at the edges. Serve with winter greens or a crisp salad.
Recipe from Good Food magazine, December 2021
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A star rating of 5 out of 5.20 ratings
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