Easy Fish Pie With Leeks
User Reviews
5
2 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
35 mins
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Total Time
50 mins
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Servings
4 people
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Calories
693 kcal
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Course
Main Course
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Cuisine
British
Easy Fish Pie With Leeks
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This Easy Fish Pie Recipe With Leeks is perfect for you if you love fish and you are a big fan of a Cottage Pie or any other pot pie.
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Ingredients
Fish Pie Mixture
- 50 g butter
- 1 large leek (sliced and washed thoroughly)
- 50 g all-purpose flour
- 500 ml milk semi-skimmed or full-fat
- 750 g fish pie mixture
- 150 g peas frozen
- 2 tablespoon dill chopped, fresh
- ½ tablespoon fresh tarragon chopped, or ¼ teaspoon dried tarragon
- ½ teaspoon black pepper freshly ground
- ½ tablespoon salt
Mashed Potato Topping
- 850 g potato (floury potatoes such as Maris Piper, red russets,desire or King Edward)
- 120 ml cream warm, double
- 30 g butter (room temperature)
- 1 teaspoon salt
- 80 g cheddar cheese or any of your favorite hard cheese, grated
Instructions
- Peel the potatoes and cut them into chunks. Place in a large pan and fill with enough cold water to cover the potatoes.
- Put the pan on high heat, bring it to a boil and turn the heat down to the simmering point. Gently simmer for 20-25 minutes or until soft in the middle.
- Start your fish pie filling while the potatoes are cooking.
- Place a pan on medium heat and melt the butter. Add the leeks and saute until soft.
- Sprinkle on the flour and stir to combine. Cook for a minute and whisk in a little of the warm milk at a time, stirring continuously until you have a smooth and velvety mixture. Cook for a few minutes until the mixture is thickened.
- Add the fish mixture, dill, tarragon, peas, freshly ground black pepper, and salt, give it a good stir, and remove from the heat.
- Spoon the mixture into a pie dish size of 25-27 cm (10 ") diameter (or any similar-sized rectangular or oval oven dish).
- Preheat the fan oven to 180° C (360° F) and start preparing the mashed potatoes.
- When potatoes are soft in the middle, drain well and return them back to the pan.
- Put the pan back on low heat and let all the water evaporate for 30 seconds then remove from the heat.
- Add the double cream, butter, and salt. Mash using a masher or a ricer until smooth.
- Stir in the grated cheddar cheese and start assembling the fish pie.
- Spoon the mashed potato on top of the fish mixture and spread it out evenly using a fork or pallet knife. Give it a lined pattern to help the mash crisp up.
- Place the dish in the oven and cook for 30-35 minutes until the top is golden and the filling is bubbling.
Equipments used:
Notes
- Use a good quality & fresh fish pie mixture to avoid watery fish pie.
- If using frozen fish, thaw it overnight, cook the fish for 5 minutes and then drain it before mixing it with the rest of the filling.
- Always start cooking the potatoes with cold water. Otherwise, the outside will be mashy and start to flake while the core is still uncooked.
- When making the mashed potato topping, drain the potatoes well and return them back to the pan. Put the pan back on low heat and then let all the water evaporate for 30 seconds. This way, you don’t get too much of a mushy texture when you place them over the fish filling.
Nutrition Information
Show Details
Calories
693kcal
(35%)
Carbohydrates
63g
(21%)
Protein
56g
(112%)
Fat
25g
(38%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
7g
(35%)
Trans Fat
1g
(50%)
Cholesterol
168mg
(56%)
Sodium
1786mg
(74%)
Potassium
1855mg
(39%)
Fiber
7g
(28%)
Sugar
12g
(24%)
Vitamin A
1481IU
(30%)
Vitamin C
60mg
(67%)
Calcium
408mg
(41%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 693 kcal
% Daily Value*
| Calories | 693kcal | 35% |
| Carbohydrates | 63g | 21% |
| Protein | 56g | 112% |
| Fat | 25g | 38% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 168mg | 56% |
| Sodium | 1786mg | 74% |
| Potassium | 1855mg | 39% |
| Fiber | 7g | 28% |
| Sugar | 12g | 24% |
| Vitamin A | 1481IU | 30% |
| Vitamin C | 60mg | 67% |
| Calcium | 408mg | 41% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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