Fish Pie
A creamy and delicious fish pie- perfect for when you have more time in the kitchen and a great way to include more fish in the diet. The cheese and chive sauce adds a real level of comfort to the dish, especially when combined with the potatoes on top! Serve with some seasonal veg (I used kale and broccoli here), and freeze any leftovers for another day.
Please see my notes below for weaning infants.
Serves: 6 Adults
Prep: 15 Mins
Cooking Time: 1 Hour
Ready In: 1 Hour 15 Mins
- 1 Leek
- 1 Clove Garlic
- 1 Tsp Dijon Mustard
- 2 Salmon Fillets (skin removed)
- 2 Smoked Haddock Fillets (skin removed)
- 200g King Prawns
- 600ml Whole Milk
- 2tbsp Cornflour
- 50g Butter
- 2 Tbsp Chopped Chives
- Black Pepper
- 150g Grated Mature Cheddar
- Finely slice the leek- I prefer half-moons, but for those of you with small children you may prefer to go very small. Crush the garlic. Melt 50g butter in a large saucepan, then add the leek and sauté for 5 minutes, or until soft.
- Add in the cornflour and stir- it should come together into a clump. Cook for 1- 2 minutes, then add in the mustard. Continue to stir as you then gradually add in the milk. Keep stirring to remove any lumps. You should get a thick sauce. Add in the grated cheddar and stir until melted, and then add in the chives and black pepper to taste. Remove from the heat.
- Cut the fish fillets into bite-size pieces and then add to the cheese pan along with the prawns. Pour the cheese mix into a Pyrex dish. Preheat the oven to 200C/ 180C Fan/ Gas 6.
- Peel and finely slice 3-4 potatoes into circular rounds. Add the potatoes to the top on the fish mix to create a hotpot lid- I peel as I go so that I don't waste any potatoes as it varies each time depending on the size/circumference of the potatoes.
- Pop the pie in then for 45-60 minutes, until the potatoes are cooked through and golden. If you think it is browning too much before it's cooked, pop some foil over the dish to stop it from burning.
Method
- Finely slice the leek- I prefer half-moons, but for those of you with small children you may prefer to go very small. Crush the garlic. Melt 50g butter in a large saucepan, then add the leek and sauté for 5 minutes, or until soft.
- Add in the cornflour and stir- it should come together into a clump. Cook for 1- 2 minutes, then add in the mustard. Continue to stir as you then gradually add in the milk. Keep stirring to remove any lumps. You should get a thick sauce. Add in the grated cheddar and stir until melted, and then add in the chives and black pepper to taste. Remove from the heat.
- Cut the fish fillets into bite-size pieces and then add to the cheese pan along with the prawns. Pour the cheese mix into a Pyrex dish. Preheat the oven to 200C/ 180C Fan/ Gas 6.
- Peel and finely slice 3-4 potatoes into circular rounds. Add the potatoes to the top on the fish mix to create a hotpot lid- I peel as I go so that I don't waste any potatoes as it varies each time depending on the size/circumference of the potatoes.
- Pop the pie in then for 45-60 minutes, until the potatoes are cooked through and golden. If you think it is browning too much before it's cooked, pop some foil over the dish to stop it from burning.
Ingredients
- 1 Leek
- 1 Clove Garlic
- 1 Tsp Dijon Mustard
- 2 Salmon Fillets (skin removed)
- 2 Smoked Haddock Fillets (skin removed)
- 200g King Prawns
- 600ml Whole Milk
- 2tbsp Cornflour
- 50g Butter
- 2 Tbsp Chopped Chives
- Black Pepper
- 150g Grated Mature Cheddar
Additional Information
For weaning infants you may want to:
- Use unsmoked haddock instead of smoked to reduce the salt content
- Use a mash potato topping instead of sliced potatoes- I would personally do ~1kg Maris Piper Potatoes, mashed with some whole milk and butter
- Ensure that the prawns in particularly are finely chopped or slice lengthways to reduce the risk of choking
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