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Fish Pie Recipe

Posted by felicity Tuesday, March 26, 2013

Preparation time: 50 minutes
Cooking time: 30 minutes
Feeds: 4
To serve:  Baby carrots, green beans and/or warm garlic bread
 
Ingredients
 
For the Fish Pie:
2 skinless and boneless white fish fillets (cod, haddock or plaice)
4 large potatoes, peeled and quartered
1 leek, sliced
3 generous handfuls of chopped spring greens (or cabbage)
2 knobs of butter
2 tsp finely chopped parsley
Squeeze of lemon juice (optional)
Splash of whole milk
4 hard boiled eggs, sliced
 
For the Parsley Sauce:
25g butter
25g flour
3 heaped tsp of chopped fresh, parsley
300ml whole milk
Black pepper
 
Method:
 
1.      Pre heat the oven to 180°C
2.      Place the fish fillets onto a large piece of tin foil (big enough to wrap the fish in)
3.      Pop a knob of butter on each fillet then sprinkle with parsley, season with black pepper and as an optional extra squeeze the juice of half a lemon over the fillets 
4.      Wrap the fish loosely in the tin foil and place into the oven.  Cook for about 15-20 minutes
5.      Once the fish is cooked flake with a fork, whilst checking for any rogue bones, then set aside
6.      Meanwhile cook the vegetables;
7.      Heat a little butter in a frying pan and cook the leeks gently over a low heat until they are nice and soft.  Once cooked leave to one side
8.      Steam the potatoes for about 20 minutes and the chopped spring greens (or cabbage) for about 10
9.      Once the potatoes are cooked add a large knob of butter and a splash of whole milk and mash until you get a nice smooth consistency
10.  Stir in the cooked leeks and spring greens (or cabbage) into the mash
11.  Take an oven proof dish and place the mash around the sides of the dish leaving a well in the middle
12.  Take the flaked fish and place it into the well (ensure that the mash potato is higher than the fish so as to leave room for the eggs and sauce
13.  To hard boil the eggs; place the eggs into a small pan, cover with cold water and bring to the boil
14.  Simmer gently for about 7 minutes
15.  Once cooked place the pan under cold running water for a minute or two (to stop the eggs from over cooking) 
16.  When the eggs are cool enough to touch, tap the eggs against a hard surface and peel the shells
17.  Slice the eggs
18.  Take the dish and place the eggs into the well, on top of the fish
19.  To make the parsley sauce melt the butter in a pan over a low heat then stir in the flour, making a roux
20.  Pour in a little of the milk and stir using a whisk
21.  Gradually pour in the remaining milk whilst continuously stirring
22.  Bring to boiling point then simmer for a couple of minutes
23.  Remove from the heat and stir in the fresh parsley and season with black pepper
24.  Take the sauce and pour over the eggs in the well of the dish
25.  Place the dish into the oven and cook for about 30 minutes until the top goes golden
 
Oops! We forgot to take a picture! We'll aim to get one up soon but if you happen to take a picture of the pie or of your little one enjoying it, we would love to have a copy! Thanks!
 
 
 
We like to set our little ones a good example and encourage sharing. We don't mind you using any of the information, recipes and tips from our website, all we ask is that you credit us hard-working mummies here at Yummy Discoveries. 
Thank you x