Crispy Fish Pie
User Reviews
5
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
6
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Calories
373 kcal
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Course
Main Course
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Cuisine
British
Crispy Fish Pie
Description
This Crispy Fish Pie recipe uses a sauce thickened with flour and milk cooked with softened leeks, then enriched with cheese, parsley, dill, lemon zest, and mustard. Raw fish chunks are stirred into the sauce before transferring to a baking dish. Fresh spinach is wilted by pouring boiling water over it, squeezed dry, and layered over the fish filling.
The topping consists of boiled small potatoes lightly crushed with olive oil and Parmesan cheese, creating a flavorful crust. The pie bakes until the topping is browned and crisp, providing a contrast to the creamy filling beneath.
This dish pairs well with salad or vegetables for a complete meal. It can be prepared ahead and frozen, then baked after thawing. A note suggests allowing the filling to cool slightly before adding the topping to prevent sinking.
Ingredients
For the pie filling
- ½ butter stick
- 1 leek washed and chopped
- 1/4 cup plain flour
- 2½ cups milk warm
- ¼ cup cheese grated
- parsley chopped, small bunch, fresh
- 1½ tablespoons dill optional, chopped, fresh
- lemon grated rind of half a lemon
- 1 mustard heaped teaspoon
- salt
- black pepper
- 1¾ pounds fish e.g. white fish fillet, salmon, smoked fish, raw prawns, skinned if necessary and chopped into large chunks, of your choice
- 7 ounces spinach fresh
For the crispy potato topping
- 2¼ potato scrubbed (you can leave the skins on, small
- 4 tablespoons olive oil
- Parmesan Cheese grated, handful
- paprika optional, sprinkle of
- salt
- black pepper
To serve
- Salad or vegetables
Instructions
- Melt the butter in a large saucepan and fry the leek for a few minutes until softened. Stir in the flour and cook for a minute or two, then remove from the heat and very slowly add the warm milk, stirring all the time. Return to the heat and stir until thickened and smooth (a good few minutes). Add the cheese, parsley, dill (if using), lemon rind, mustard and salt and pepper to taste.
- Add the raw fish to the sauce and stir, then remove from the heat and pour into a medium baking dish (about 10 by 7 inches or similar).
- Put the spinach in a colander and pour a kettle of boiling water over it to wilt it. Squeeze out as much of the water as possible by squeezing with the back of a spoon. Scatter over the fish and sauce filling.
- Now while the filling cools a little, preheat the oven to 180C / 350F, and make the topping.
- Boil the potatoes for 15 minutes, then drain and return to the pan. Crush lightly with a fork and stir in half the olive oil and the parmesan cheese.
- Spread the topping evenly over the cooled filling, then drizzle over the rest of the olive oil, the cheese and paprika (if using). Grind over a little salt and pepper.
- Bake for 30 to 40 minutes or until the filling is bubbling and the potatoes browned and crisp. Serve with a salad or vegetables of your choice.
Notes
- This recipe adapts a Mary Berry recipe and works well frozen; assemble and freeze the pie, then defrost before cooking.
- Partially substituting fish with hard-boiled eggs can reduce cost while providing protein variety.
- To keep the topping from sinking, let the fish and sauce filling cool before adding the potato topping and baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 373 kcal
% Daily Value*
| Calories | 373kcal | 19% |
| Carbohydrates | 22g | 7% |
| Protein | 34g | 68% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 81mg | 27% |
| Sodium | 181mg | 8% |
| Potassium | 1074mg | 23% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 3560IU | 71% |
| Vitamin C | 20.2mg | 22% |
| Calcium | 228mg | 23% |
| Iron | 4.9mg | 27% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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