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0 from 15 votes

Fish Pie

A hearty layered fish pie with leeks, breadcrumbs and a cheesy/mustard sauce which uses the peppercorn-infused cooking liquor to add an extra flavour dimension. Nutritious and delicious!

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4
Course: Main Course
Cuisine: British

Ingredients

  • 350 g / 12oz Frozen fish or pie mix white/oily
  • 30 g / 1oz Butter or margarine
  • 30 g / 1oz Plain flour
  • 2 leeks sliced
  • 4 peppercorns
  • 200 ml / 6.5 fl oz Milk
  • 200 ml / 6.5 fl oz Fish stock from fish liquor
  • 1 heaped tsp Wholegrain mustard
  • 80 g / 3 oz Extra mature Cheddar cheese grated
  • 3 - 4 tbsp fresh breadcrumbs
  • cayenne pepper for dusting optional
  • sea salt flakes
  • freshly ground black pepper

Instructions

    Cup of Yum
  1. Preheat the oven to 200°C.
  2. Place the fish (preferably skinless) in a pan with the leeks and peppercorns and put in enough cold water to just cover.
  3. Place a lid on the pan and bring to the boil then reduce to a simmer and cook for 10 minutes.
  4. If your fish has skin on then remove it at this stage.
  5. Drain the fish and leek mixture reserving the liquor, keep the fish and leeks in lidded pan to keep warm.
  6. Make a roux by melting the butter/marg over a medium heat and then stir in the flour (I like to use a whisk) and cook for a minute stirring constantly.
  7. Combine the milk and fish stock and stir/whisk these in off the heat gradually until you have a smooth thin sauce.
  8. Put back on the heat and stir/whisk constantly until thickened (coats the back of a spoon).
  9. Add the grated cheese and mustard and stir through until melted.
  10. Place half the fish pieces and leeks in a deep ovenproof dish followed by half the sauce, half the breadcrumbs and then repeat, finishing with a sprinkle of cayenne pepper.
  11. Place in the oven for 15 minutes until topping is golden