Fish Pie Recipe

Fish Pie Recipe

Preparation time: 50 minutes

Cooking time: 30 minutes

Feeds: 4

To serve:  Baby carrots, green beans and/or warm garlic bread

Ingredients

For the Fish Pie:

2 skinless and boneless white fish fillets (cod, haddock or plaice)

4 large potatoes, peeled and quartered

1 leek, sliced

3 generous handfuls of chopped spring greens (or cabbage)

2 knobs of butter

2 tsp finely chopped parsley

Squeeze of lemon juice (optional)

Splash of whole milk

4 hard boiled eggs, sliced

For the Parsley Sauce:

25g butter

25g flour

3 heaped tsp of chopped fresh, parsley

300ml whole milk

Black pepper

Method:

1.      Pre heat the oven to 180°C

2.      Place the fish fillets onto a large piece of tin foil (big enough to wrap the fish in)

3.      Pop a knob of butter on each fillet then sprinkle with parsley, season with black pepper and as an optional extra squeeze the juice of half a lemon over the fillets 

4.      Wrap the fish loosely in the tin foil and place into the oven.  Cook for about 15-20 minutes

5.      Once the fish is cooked flake with a fork, whilst checking for any rogue bones, then set aside

6.      Meanwhile cook the vegetables;

7.      Heat a little butter in a frying pan and cook the leeks gently over a low heat until they are nice and soft.  Once cooked leave to one side

8.      Steam the potatoes for about 20 minutes and the chopped spring greens (or cabbage) for about 10

9.      Once the potatoes are cooked add a large knob of butter and a splash of whole milk and mash until you get a nice smooth consistency

10.  Stir in the cooked leeks and spring greens (or cabbage) into the mash

11.  Take an oven proof dish and place the mash around the sides of the dish leaving a well in the middle

12.  Take the flaked fish and place it into the well (ensure that the mash potato is higher than the fish so as to leave room for the eggs and sauce

13.  To hard boil the eggs; place the eggs into a small pan, cover with cold water and bring to the boil

14.  Simmer gently for about 7 minutes

15.  Once cooked place the pan under cold running water for a minute or two (to stop the eggs from over cooking) 

16.  When the eggs are cool enough to touch, tap the eggs against a hard surface and peel the shells

17.  Slice the eggs

18.  Take the dish and place the eggs into the well, on top of the fish

19.  To make the parsley sauce melt the butter in a pan over a low heat then stir in the flour, making a roux

20.  Pour in a little of the milk and stir using a whisk

21.  Gradually pour in the remaining milk whilst continuously stirring

22.  Bring to boiling point then simmer for a couple of minutes

23.  Remove from the heat and stir in the fresh parsley and season with black pepper

24.  Take the sauce and pour over the eggs in the well of the dish

25.  Place the dish into the oven and cook for about 30 minutes until the top goes golden

Oops! We forgot to take a picture! We'll aim to get one up soon but if you happen to take a picture of the pie or of your little one enjoying it, we would love to have a copy! Thanks!

We like to set our little ones a good example and encourage sharing. We don't mind you using any of the information, recipes and tips from our website, all we ask is that you credit us hard-working mummies here at Yummy Discoveries. 

Thank you x

 

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