We have two different versions of the fish pie. Husband makes one with pastry. Which is awesome. It’s almost like a giant fish pasty with a lovely creamy filling. I will almost certainly share the recipe next time he makes it.
Then, I make a fish pie with mash and cheese on top. Which is equally beautiful, but very different. The sauce we use is quite similar, and you can pretty much use any fish you’d like. But, I also add peas, spinach and eggs. My fish pie with mash and cheese is a meal all on its own.
Generally, when I make a fish pie, I like to use lots of different fish. I love fish and enjoy trying out new combinations. The Bobsy was eating this with us, so I stuck to a safe cod and king prawn combination. But you could use any white fish, haddock especially works well, and then add other bits. Salmon, muscles and calamari are probably my favourites.
- 4 Cod fillets
- 150g King Prawns
- 100g Baby spinach
- 100g Peas
- 1 Brown onion
- 4 Eggs
- 1tsp Parsley
- 1tsp Tarragon
- 300ml Single cream
- 750g Potatoes for mash
- Butter for mash
- 100g Cheese
- Pinch salt and pepper
As I say, you could use any fish really, and you don’t need to cook it beforehand. Mine was frozen, so I did defrost it first. You might also want to use double cream, but I’ve gained 20lbs!
Boil the eggs for around 8minutes until they are hard boiled. Set to one side for later. You don’t need to do this in advance, but it makes it a little easier.
Peel the potatoes, chop them into 1-2cm cubes and put them on to boil for the mash. They’ll need about 12-15 minutes.
Flake the cod into the bottom of a deep casserole dish and spread out, adding the prawns. I use my fingers to break the fish up, but you could do it with a fork easily if you’d prefer. If you do use your hands, wash them well after handling the fish.
Finely chop the onion and lightly fry in a little oil until soft.
Add 200mls of cream, parsley and tarragon and mix well. Add the peas and leave to simmer for 5minutes, so the cream reduces a little. While this is cooking, peel the eggs, slice them and layer them over the fish.
Add the spinach to the cream and stir as it wilts. Reduce the heat.
Add the vegetables and cream mixture to the casserole dish. Covering evenly.
Mash the potato with butter, the rest of the cream and a pinch of salt and pepper and spoon over the vegetables, spreading evenly. Grate cheese on the top.
Bake in the oven for 40minutes, until the fish is well cooked. I poke the middle to make sure, but the sauce starts to bubble up out of the sides when it’s ready.
You can eat it on its own or serve with extra vegetables.
Classic Fish Pie with Mash and Cheese
- • 4 Cod fillets
- • 150g King Prawns
- • 100g Baby spinach
- • 100g Peas
- • 1 Brown onion
- • 4 Eggs
- • 1tsp Parsley
- • 1tsp Tarragon
- • 300ml Single cream
- • 750g Potatoes for mash
- • Butter for mash
- • 100g Cheese
- • Pinch salt and pepper
- Flake the cod into the bottom of a deep casserole dish
- Add the prawns
- Hard boil the eggs and leave to one side - you can do this while you're cooking
- Peel the potatoes and chop into 1-2cm chunks
- Put on to boil for the mash
- Finely chop the onions and fry in a little oil for a few minutes until soft
- Add 200ml of cream, the parsley, tarragon and peas
- Mix and leave to simmer for 5 minutes so the cream starts to reduce
- Mash the potatoes with the rest of the cream, some butter and a pinch of salt and pepper - set to one side
- Add the spinach to the cream and stir as it wilts. Reduce the heat
- Preheat the oven to 180 degrees
- Peel and slice the eggs and layer over the fish
- Spoon over the cream and veg
- Add the potato to the top and spread evenly
- Grate cheese onto the top and bake for 40 minutes