Easy fish pie recipe

I will start this post by apologising for the fact that there is no photo to show what the finished product looked like.  Blogging the recipe was a complete after thought which only occurred to me once the pie was already in my tummy.

It’s a very simple recipe that is loosely based on a recipe I found by googling and modified it to my tastes. My recipe should be enough for 2 people if served with salad or one if served on it’s one.  For my version you will need:

–       Soya milk (unsweetened)

–       garlic cloves

–       Salt and pepper

–       butter

–       Flour

–       Dried thyme

–       2 haddock fillets

–       Spicy chorizo

–       Frozen peas and baby carrots

–       Cooking potatoes

–       Mayonnaise

Preparation: filling

–       Put the fish in a saucepan and pour in enough milk to cover the fish.

–       Add 2 cloves of garlic to the pan

–       Add the thyme, salt and pepper to taste

–       Leave to simmer on medium heat for 7-10 mins or until the fish is poached.

–       Remove the garlic cloves and use a fork to break up the fish into small pieces

–       Add a knob of butter to the pan

–       Add 2 tablespoons of plain flour to the pan and gently stir to remove any lumps.

–       Once the sauce is thickened, remove from the heat and set aside

–       Cut about ¼ of your chorizo into small cubes and leave set aside

 Preparation topping

–       Peel 4 large cooking potatoes and cut into small pieces.  The smaller you cut them, the quicker they will cook

–       Add water and salt to taste to a pan and bring to boil

–       Once potatoes are cooked, remove from heat and drain the water from the pan

–       Add a knob of butter to the pan

–       Add 2 tablespoons of mayonnaise

–       Use a potato masher to mash until it is nice and smooth

 Assembling and cooking the pie

–       Add a handful of the baby carrots and peas to the bottom of a casserole dish.  Spread evenly

–       Add the cubed chorizo to the casserole dish.  Spread evenly

–       Pour the fish filling into the casserole dish.  Be sure to leave enough space on top to accommodate the mash layer

–       Top with the mash potato.  Spread evenly and make sure you cannot see any filling peeping through

–       Cook in the oven for 15-20 mins at 200 degree Celsius (392 degrees Fahrenheit)

–       Leave to cool for a few mins and serve on its own or with some salad.

This was my first time making a fish pie and I have to say, it was by far the easiest pie I have ever made.  It is a hard recipe to mess up in my opinion.  I think it is also a very easy recipe to modify for those who have a dairy allergy.  I used normal butter, but you could easily substitute this with something else….olive oil perhaps?

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