Easy fish pie, quick to prepare and on the table in under an hour. A tasty mid week dinner that all the family will enjoy.
An easy fish pie is a dish we should all have in our repertoire. I believe many people are afraid of cooking fish, their fear of over-cooking putting them off. This is a real pity as fish is so versatile and a fantastic source of protein. This particular dish really couldn’t be simpler, cook some potatoes, soften some vegetables and assemble in a dish alongside your choice of fish. The amount of actual cooking is minimal, yet its a dish packed full of flavour.
Fish pie is a mid week staple in our house as I’m lucky enough to have a family who all love eating fish. My children have eaten fish from a very early age, they were weaned on a version of this pie. In fact it’s the one source of protein that I can cook and nobody questions, just happy family and empty plates all round.
When it comes to fish pie I tend to keep things simple. I like to use a white fish and a smoked fish, cutting the fillets into large chunks in the dish. However I use the mixture of fish that I have available. For example, smoked haddock can be substituted with salmon fillet instead. What’s important is to use the fish that you family enjoy eating.
We are sharing this recipe with CookBlogShare, a great place to find lots of different dinner ideas.
Easy Fish Pie
- 1 kg potatoes - maris piper or similar
- 100 g butter - split into 2 x 50g portions
- 1 tbsp creme fraiche
- 1 onion - finely chopped
- 1 leek - finely chopped
- 2 carrots - finely chopped
- 150 g frozen peas
- 1 handful parsley leaves - chopped
- 300 ml double cream
- 350 g haddock fillet - cut into chunks
- 250 g smoked haddock fillet - cut into chunks
- salt & pepper
- Pare the potatoes and place in a pan of salted boiling water. Simmer gently for 15-20 until the potatoes are cooked. Drain, add 50g of butter and mash to smooth. Stir through 1 tbsp creme fraiche and check seasoning. Set aside till later.
- In a large saucepan add 50g butter and once melted, turn to a medium heat. Add the onion, leek and carrot and cook gently for 15 minutes, taking care to soften the vegetables but not colour them. Add in the frozen peas and cook for a further 2 minutes.
- Add the parsley and the double cream to the pan, stir to combine and check the seasoning. Take off the heat and set aside till later.
- Place the fish pieces on the bottom of a large oven-proof dish.
- Pour the creamy vegetable sauce over the top of the fish, taking care to cover the entire dish.
- Carefully spoon over the mashed potato and spread it across the fish and sauce. Use a fork to gently push the potato into all corners of the dish, ensuring you cover the fish completely.
- Place in a pre-heated oven at 180CFan for 35-40 minutes. Once cooked serve immediately.