There are lots of fish pie recipes available online, and after reading about 10 of them, I took the most appealing bits from a bunch of them and created my own mash-up (no pun intended) version. It turned out amazing! I ate way more than I should have, and it’s become an often-requested family favourite.
Fish Pie with Mustard Mash
2014-02-24 14:10:21
Delicious, hearty, lower fat version of the original
Ingredients
- 500g Maris Piper potatoes, peeled and cubed
- knob of butter
- splash of lowfat milk
- 25g butter
- 25g flour
- 2 baby leeks, finely sliced
- 400ml lowfat milk
- 2 packs fish pie mix, totallying around 700 - 800g
- 1 tbsp grainy mustard
- 1/2 cup frozen sweetcorn
- 1/2 cup frozen peas
- 1/2 cup frozen edamame soya beans
- grated cheddar
- 1/2 of a 25g pack of chives, snipped small.
Instructions
- Preheat the oven to 200C/180fan/gas 6.
- Put the potatoes in a large saucepan and just cover with water. Bring them to a boil and simmer until tender. When cooked, drain thoroughly and mash with the mustard, a splash of milk and a knob of butter. Season with salt and pepper.
- In a small saucepan, place the butter, flour and leeks, and heat gently until the butter melts, stirring. Cook for a minute and gradually whisk in the milk. Bring the milk to a soft boil, stirring constantly to remove lumps. Cook until thickened and take off the heat. Stir in a handful of cheddar cheese.
- In a large bowl, place the fish, frozen vegetables, and chives. Pour the milk mixture on top and stir to combine. Spoon into an ovenproof dish or 6-8 individual pie dishes.
- Spoon the potato on top of the fish mixture and sprinkle with cheddar cheese. Cook in the oven for 20-25 minutes or until golden and bubbling at the edges.
Adapted from BBC Good Food
Adapted from BBC Good Food
The Pescetonian https://pescetonian.co.uk/
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