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From start to finish it takes an hour to make a fish pie. If you want, you can make a few at once and freeze them to defrost and cook when you’re in a rush. Nutritious and low calorie, this meal will satisfy your hunger and fill you with goodness. Express.co.uk talks you through a simple fish pie recipe.
- 1kg Maris Piper potatoes, peeled and halved
- 400ml milk
- 25g butter
- 25g plain flour
- 4 spring onions, finely sliced
- Fish pie mix (cod, salmon, smoked haddock etc)
- 1 tsp Dijon or English mustard
- Small bunch chives, finely snipped
- Handful sweetcorn
- Handful petits pois
- Handful grated cheddar
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Heat the oven to 200C/fan 180C/gas mark 6.
Put 1kg potatoes, peeled and halved, in a saucepan and pour over enough water to cover them.
Bring to the boil and then simmer until tender.
When cooked, drain thoroughly and mash with a splash of milk and a knob of butter.
Season with ground black pepper.
Put 25g butter, 25g plain flour and four finely sliced spring onions in another pan.
Heat gently until the butter has melted, stirring regularly.
Cook for one to two minutes
Gradually whisk in 400ml milk using a balloon whisk if you have one.
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Bring to the boil, stirring to avoid any lumps and sticking at the bottom of the pan.
Cook for three to four minutes until thickened.
Take off the heat and stir in the mixed fish, one tsp Dijon or English mustard, a small bunch of finely snipped chives, handful of sweetcorn and handful of petits pois.
Spoon into an ovenproof dish or six to eight ramekins.
Spoon the potato on top and sprinkle with a handful of grated cheddar cheese.
Pop in the oven for 20 to 25 mins or until golden and bubbling at the edges.
Alternatively, cover and freeze the pie or mini pies for another time.
If you want to cook a fish pie for a baby once they’re weaned, leave out the mustard and don’t use salt smoked fish.
Add extra cheese and blend if necessary.
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