Fish Pie

PennyAuthorPenny
00DifficultyBeginner

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Yields1 Serving

 1 pkt frozen puff pastry or 800g potatoes
 A good sized cod , coley or river cobbler fillet
 Same size smoked haddock or smoked river cobbler fillet
 Salmon fillet
 Handful of cooked prawns ( optional )
 2 shelled hard boiled eggs
 1oz butter
 1oz plain flour
 1/2 pint milk
 1 bayleaf
 Salt and pepper
 Handful chopped parsley
 Good knob of butter
 A little warm milk
 1 beaten egg to glaze

1

Peel and boil the potatoes ( if using )

2
3
4
5

Mash using the extra butter , milk and seasoning . Leave to one side

6
7
8
9

Poach the fish in the milk in a large frying pan with the bayleaf

10
11
12
13

Remove fish with a slotted spoon and place on kitchen towel to drain

14
15
16
17

Put the butter in a saucepan over a low heat and melt

18
19
20
21

Add the flour and cook until straw coloured

22
23
24
25

Gradually add in the poaching liquor and keep whisking until the sauce thickens

26
27
28
29

Season and add in the parsley

30
31
32
33

Put the mix into an ovenproof dish and stir the sauce through

34
35
36

add prawns now if using

37
38
39
40

Quarter the eggs and put on top of fish mix

41
42
43
44

Top with mashed potato

45
46
47
48

Put in preheated oven 180C until potatoes are browned

49
50
51
52

If making with pastry , roll out the pastry to a square

53
54
55
56

Put the cooled mix into the middle of pastry

57
58
59
60

Grate the eggs over the fish mix

61
62
63
64

Bring up the pastry to make an envelope

65
66
67

Brush with beaten egg

68
69
70
71

Put onto a baking tray

72
73
74
75

Bake at 200c until pastry is risen and golden ( about 20-30 minutes)

76
77
78
79

Serve either pie with peas or your favourite vegetables

Category,

Ingredients

 1 pkt frozen puff pastry or 800g potatoes
 A good sized cod , coley or river cobbler fillet
 Same size smoked haddock or smoked river cobbler fillet
 Salmon fillet
 Handful of cooked prawns ( optional )
 2 shelled hard boiled eggs
 1oz butter
 1oz plain flour
 1/2 pint milk
 1 bayleaf
 Salt and pepper
 Handful chopped parsley
 Good knob of butter
 A little warm milk
 1 beaten egg to glaze

Directions

1

Peel and boil the potatoes ( if using )

2
3
4
5

Mash using the extra butter , milk and seasoning . Leave to one side

6
7
8
9

Poach the fish in the milk in a large frying pan with the bayleaf

10
11
12
13

Remove fish with a slotted spoon and place on kitchen towel to drain

14
15
16
17

Put the butter in a saucepan over a low heat and melt

18
19
20
21

Add the flour and cook until straw coloured

22
23
24
25

Gradually add in the poaching liquor and keep whisking until the sauce thickens

26
27
28
29

Season and add in the parsley

30
31
32
33

Put the mix into an ovenproof dish and stir the sauce through

34
35
36

add prawns now if using

37
38
39
40

Quarter the eggs and put on top of fish mix

41
42
43
44

Top with mashed potato

45
46
47
48

Put in preheated oven 180C until potatoes are browned

49
50
51
52

If making with pastry , roll out the pastry to a square

53
54
55
56

Put the cooled mix into the middle of pastry

57
58
59
60

Grate the eggs over the fish mix

61
62
63
64

Bring up the pastry to make an envelope

65
66
67

Brush with beaten egg

68
69
70
71

Put onto a baking tray

72
73
74
75

Bake at 200c until pastry is risen and golden ( about 20-30 minutes)

76
77
78
79

Serve either pie with peas or your favourite vegetables

Fish Pie