Recipe: Yummy Fish pie

Fish pie.

You can cook Fish pie using 24 ingredients and 10 steps. Here is how you cook it.

Ingredients of Fish pie

1. You need of For the mash potato:.
2. Prepare of potatoes, cut into chunks.
3. Prepare of butter (generous amount).
4. You need of soya milk (or any milk preference).
5. You need of To taste salt and white pepper.
6. You need of nutmeg (optional).
7. You need of For the filling:.
8. Prepare of soya milk (or any milk of choice).
9. You need of smoked/unsmoked haddock fillets.
10. Prepare of smoked/unsmoked cod loin.
11. Prepare of white onion, sliced in half.
12. Prepare of cloves, pieced into half of the onion.
13. You need of bay leaves.
14. Prepare of leek, washed and chopped.
15. Prepare of butter.
16. It's of olive oil.
17. Prepare of plain flour.
18. Prepare of Sprinkle nutmeg (optional).
19. You need of frozen peas.
20. You need of parsley, finely chopped.
21. You need of lemon wax, finely grated.
22. Prepare of Garnish:.
23. You need of Sprinkle Parmesan cheese, finely grated (optional).
24. Prepare of Sprinkle mixed ground peppercorns (optional).

Fish pie step by step

1. In a saucepan on medium high heat, boil the potatoes until soft and tender. Using a colander drain the potatoes, return to the saucepan, on low heat. Mash the potatoes adding milk and butter. Once to desired consistency, season with salt, pepper and nutmeg (optional). Set aside and cover saucepan with lid to keep warm..
2. In a saucepan on medium heat, add the milk, fish, onions with the cloves and bay leaves. Bring milk to a boil and then reduce heat to low and gently simmer for another 7-8 minutes..
3. In the meantime in a work or large saucepan on medium heat, add the olive oil, butter, leeks and onions. Gently sauté the leeks and onions until soft and onions are translucent. Continuously stirring using a wooden spoon..
4. Check the fish and turn off heat, immediately remove the fish from the saucepan and transfer into a bowl. Keep the poaching milk in the saucepan, as it will be used later..
5. Now add the flour one tablespoon at a time to the leeks and onions, stirring constantly before adding the next tablespoon of flour. Tip: add the next tablespoon flour once no flour is left..
6. Using a ladle bit by bit spoon in the milk from poaching the fish. Stir and combine well before adding the next ladle. Repeat until rest of milk has been used up. On low heat gently stir until the sauce has thickened. Season the sauce and taste, adjust seasoning to preference (add more salt, pepper or nutmeg (optional) if necessary)..
7. Add the peas to the sauce mixture and cook for a minute. Break the fish into chunks, feeling for any bones (which need to be removed). Gently fold in the fish chunks into the sauce until well incorporated. Add parsley and lemon zest and gently mix..
8. Place an ovenproof pie dish onto a baking tray. Spoon the fish mixture into the bottom of the dish and fill just above half way. Tip: do not overfill..
9. Spoon and evenly top with the cooled mashed potato. Use a fork to create a rough texture on top. Grate parmesan and mixed peppercorns on top (optional). Place in the oven for 25 minutes, then change to grill setting for 5 minutes or until top is golden brown and fish pie is bubbling..
10. Transfer pie dish onto a serving plate, eat immediately while piping hot. Serve with a side of green vegetables like broccoli or kale..