Family fish pie recipe
Fish cooked in a creamy cheese sauce with mashed potato topping is a great family meal, packed with vitamins and minerals.
Ingredients
- 450 g firm skinless white fish, such as cod, haddock, hake or pollock
- 250 ml milk
- 1 bay leaf
- 1 pinch dried tarragon and parsley
- 450 g potatoes, peeled and chopped
- 2 medium carrots, peeled and chopped
- 1 tsp butter
- 15.9 oz firm skinless white fish, such as cod, haddock, hake or pollock
- 8.8 fl oz milk
- 1 bay leaf
- 1 pinch dried tarragon and parsley
- 15.9 oz potatoes, peeled and chopped
- 2 medium carrots, peeled and chopped
- 1 tsp butter
- 15.9 oz firm skinless white fish, such as cod, haddock, hake or pollock
- 1.1 cups milk
- 1 bay leaf
- 1 pinch dried tarragon and parsley
- 15.9 oz potatoes, peeled and chopped
- 2 medium carrots, peeled and chopped
- 1 tsp butter
- 25 g butter
- 25 g flour
- 50 g grated hard cheese such as cheddar
- 0.9 oz butter
- 0.9 oz flour
- 1.8 oz grated hard cheese such as cheddar
- 0.9 oz butter
- 0.9 oz flour
- 1.8 oz grated hard cheese such as cheddar
Details
- Cuisine: British
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 100 mins
- Serves: 6
Step-by-step
- Preheat the oven to 175°C. Place the fish into a casserole dish. Cover with the milk and add the bay leaf and herbs. Bake for 30–40 minutes, until the fish is cooked through.
- Place the potatoes and carrots in a pan of water, bring to a boil, and simmer for 15–20 minutes, until soft. Drain and mash with the butter. Set aside.
- Remove the fish from the oven and pour the milk into a measuring cup. Add more milk as needed to measure 250ml. Make sure all the bones are removed.
- Flake the fish and return to the casserole dish. Now make the cheese sauce, using the 250ml of milk from cooking the fish. Melt the butter in a saucepan, then add the flour, stirring constantly.
- Stir for 1-2 minutes to make a smooth roux, then add the milk a little at a time, stirring constantly. Keep adding the milk little by little making sure it has been absorbed, until the sauce is smooth.
- When all the milk has been added, stir and gently bring to the boil, as the sauce comes to the boil which will help thicken the sauce. Just as it reaches the boil remove the pan from the heat and stir in the grated cheese.
- Pour the cheese sauce over the fish. Place the potato and carrot mash over the top. Smooth down with a fork, sprinkle with a little grated cheese, and bake for 30–40 minutes until the potato is golden brown and the fish is heated through. Serve warm.
- Store in the refrigerator for up to 2 days, or freeze extra portions in freezerproof containers, label, and use within 1 month. To use from frozen, carefully defrost. Heat through fully before serving.
From 500 Baby and Toddler Foods by Beverley Glock published by Quintet Publishing Ltd, signed copies available from beverleyglock.com
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