EASY FISH PIE
Living by the sea, we try to eat fish often and this hearty meal is an easy way to enjoy a little bit of what you fancy! This fish pie is good enough for a dinner party and the kids love it, too. Serve with a green salad or green steamed vegetables like broccoli.
Provided by CharlieB
Categories Seafood Fish Tilapia
Time 2h35m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Cut a small slit in each potato and place onto a baking sheet.
- Bake in the preheated oven until potatoes are easily pierced with a fork, about 1 hour 10 minutes.
- While the potatoes are baking, melt 4 tablespoons butter in a skillet over medium heat; stir in onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Mix in Cheddar cheese, cream, mustard, and lemon juice. Season with salt and pepper. Cook, stirring frequently, until sauce is warm and Cheddar has melted, 3 to 5 minutes. Remove from heat.
- Place white fish and shrimp in a 3 1/2-quart oven-proof baking dish. Pour cheese sauce over the fish; stir until well combined.
- Scoop the flesh out of the baked potatoes and place in a large bowl; discard the skins. Add 4 tablespoons butter and season with salt and pepper. Mash with a fork until butter has melted and potatoes are smooth. Spread the mashed potatoes evenly over the top of the fish.
- Bake until sauce is bubbling and potato topping is golden brown, about 55 minutes.
Nutrition Facts : Calories 528.8 calories, Carbohydrate 31.7 g, Cholesterol 171.8 mg, Fat 31.2 g, Fiber 3.9 g, Protein 30.7 g, SaturatedFat 17.1 g, Sodium 401.4 mg, Sugar 2.3 g
FAMILY MEALS: EASY FISH PIE RECIPE
A simple fish pie recipe that's quick and easy to prepare. Portion into ramekins and freeze for quick toddler meals or cook in a big dish for the perfect family supper
Provided by Caroline Hire - Food writer
Categories Dinner, Main course
Time 1h
Yield Serves a family of 4-6 or makes 6-8 toddler meals
Number Of Ingredients 11
Steps:
- Heat the oven to 200C/fan 180C/gas mark 6.
- Put 1kg potatoes, peeled and halved, in a saucepan and pour over enough water to cover them. Bring to the boil and then simmer until tender.
- When cooked, drain thoroughly and mash with a splash of milk and a knob of butter. Season with ground black pepper.
- Put 25g butter, 25g plain flour and 4 finely sliced spring onions in another pan and heat gently until the butter has melted, stirring regularly. Cook for 1-2 mins.
- Gradually whisk in 400ml milk using a balloon whisk if you have one. Bring to the boil, stirring to avoid any lumps and sticking at the bottom of the pan. Cook for 3-4 mins until thickened.
- Take off the heat and stir in 320g-400g mixed fish, 1 tsp Dijon or English mustard, a small bunch of finely snipped chives, handful of sweetcorn and handful of petits pois. Spoon into an ovenproof dish or 6-8 ramekins.
- Spoon the potato on top and sprinkle with a handful of grated cheddar cheese.
- Pop in the oven for 20-25 mins or until golden and bubbling at the edges. Alternatively, cover and freeze the pie or mini pies for another time.
Nutrition Facts : Calories 455 calories, Fat 15.7 grams fat, SaturatedFat 7.5 grams saturated fat, Carbohydrate 50.5 grams carbohydrates, Sugar 7 grams sugar, Fiber 5.7 grams fiber, Protein 27.1 grams protein, Sodium 1 milligram of sodium
EASY FISH PIE (CHEESE FREE)
I got a pack of fish pieces from Asda and thought I'd give making a quick and easy fish pie a try... lots of recipes I found for fish pie have tonnes of ingredients - this is a simple one with just the basics.
Provided by dinkydory
Categories Savory Pies
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Put the kettle on and boil enough water for the potatoes.
- Peal, cut into small chunks and then boil the potatoes in one pan for 10-15 minutes, using knife to tell when tender.
- Put the oven onto gas mark 6.
- Dice the small onion then sauté for 1-2 minutes in teaspoon of olive oil in another pan.
- Then add the packet of fish pie mix and gently fry for 2 minutes in the onions and olive oil, make sure to not let the fish stick.
- Add the cup of milk.
- Add the tbsp of flour.
- Add the tbsp of mustard and stir the milk, flour and mustard thoroughly into the fish mixture. Mustard gives a nice flavour to the sauce without using cheese and also gives it a golden colour, you can omit this if you prefer a handful of cheese.
- Simmer for 5 minutes on low heat, stir occasionally to not let sitck.
- Then add cup of peas, stir and take off the heat.
- Drain potatoes thoroughly, add back to pan, pinch of salt and pepper and put over heat for 2 minutes while mashing to draw out and evaporate last of the water. Mash together with a drizzle (about a tablespoon) of olive oil (add butter if you prefer).
- Pour fish mix into oven proof dish.
- Carefully spoon over mash potatos and smooth out. I did a quick cross pattern in the mash to make it fluff up and give a nice texture when golden.
- Put into the oven for 40 minutes/until golden brown.
Nutrition Facts : Calories 354.3, Fat 9.5, SaturatedFat 2.4, Cholesterol 8.5, Sodium 89.8, Carbohydrate 59.2, Fiber 8.5, Sugar 5.3, Protein 10
NO-FUSS FISH PIE
Get the kids in the kitchen to help make this easy fish pie recipe. They'll love the creamy filling and crisp topping, and it's 2 of your 5 a day, too
Provided by Good Food team
Categories Dinner, Fish Course, Main course, Supper
Time 55m
Number Of Ingredients 21
Steps:
- Heat oven to 190C/170C fan/gas 5. Put the milk in a saucepan with the bay leaf, garlic and onion. Add the fish and poach on a medium heat for 15 mins. The milk should be just covering the fish, if not, add a little more.
- Cut the potatoes and parsnips into equal-sized pieces and put in a saucepan. Cover with cold water and a lid, bring to the boil, then simmer on a medium heat for 10 mins, or until the potatoes and parsnips are soft (not falling apart).
- Meanwhile, gently put the eggs in a small pan of water and bring to the boil. Cook for 7 mins, then transfer to a bowl of cold water and leave to cool. Once cool, peel and chop them.
- When the fish is cooked (it should be firm to the touch and flake easily), remove from the milk, along with the onion, using a slotted spoon. Strain the milk into a jug and keep it for the mash.
- Flake the fish into bite-sized chunks (checking for bones) and place in the bottom of a casserole dish, then add the onion, sweetcorn and peas.
- Add the herbs, lemon zest, prawns (if using), hard-boiled eggs and the crème fraîche. Season and mix well.
- Drain the parsnips and potatoes in a colander, and return to the saucepan. Add the nutmeg, white pepper, mustard and a knob of butter and mash well.
- Taste to check the seasoning. Cover the fish filling with the mashed potato and, using a fork, create a wavy pattern, if you like. Sprinkle over the grated cheese.
- Place in the oven for 20 mins or until the cheese is melted and golden brown, remove from the oven using oven gloves and serve with steamed crunchy carrots and broccoli.
Nutrition Facts : Calories 606 calories, Fat 25 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 17 grams sugar, Fiber 10 grams fiber, Protein 32 grams protein, Sodium 1.4 milligram of sodium
EASY-TO-SCALE CHEESY FISH PIE WITH KALE
Double the ingredients in this easy fish pie if you need to feed four, or quadruple for eight. This comforting dinner is perfect for midweek, and adaptable for any situation
Provided by Anna Glover
Categories Dinner, Fish Course, Main course, Supper
Time 55m
Number Of Ingredients 12
Steps:
- Tip the potatoes into a pan, cover with hot water from the kettle and add a pinch of salt. Simmer for 15-20 mins until tender, then drain and leave to steam-dry.
- Meanwhile, warm the butter in a heavy-based pan over a low heat. Add the flour and stir until you have a paste. Gradually whisk in 200ml milk until you have a thick white sauce. Simmer for 3-4 mins, stirring. Season, then stir in the mustard and half the cheese, and continue to stir until the cheese has melted. Fold in the fish, peas and kale, and cook for 8 mins more, or until the kale wilts, the fish is just cooked and the prawns are starting to turn pink.
- Heat the grill to medium-high. Mash the potatoes with the spring onion and 1 tbsp milk. Fold in the remaining cheese and season well.
- Tip the filling into a heatproof dish and spoon the cheesy mash on top, swirling it with a fork until the filling is completely covered. Sprinkle over the parmesan and grill for 10-15 mins until the pie is golden and bubbling. Serve with a green salad, if you like. Uncooked pie, well covered in the dish, will keep in the freezer for up to three months.
Nutrition Facts : Calories 634 calories, Fat 37 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 42 grams protein, Sodium 1.7 milligram of sodium
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4.9/5 (7)Total Time 1 hr 25 minsCategory DinnerCalories 473 per serving
- Boil potatoes: Bring a large pot of water to a boil and add the cubed potatoes. Cook for for 15 to 20 minutes or until the potatoes are fork tender. Drain.
- Assemble the pie: Pour the filling in a 9x13-inch ovenproof dish and top with the mashed potatoes. Smooth with a spoon then take a fork and rough up the top a bit. Sprinkle with remaining cup of cheddar cheese.
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4.9/5 (77)Total Time 1 hr 15 minsCategory MainsCalories 365 per serving
- Push a clove into the skin of each onion. Place in a pot or large skillet, add milk, turn stove onto medium high heat.
- Melt butter in a large, deep skillet or pot over medium high heat. Add onion and garlic, cook for 1 minute. Then add celery and carrot, cook for 5 minutes until carrot is soft.
- Scatter top of flaked fish with peas, then pour over the Sauce. GENTLY stir through (don't want fish to turn into mush!).*
- Bring a large pot of water to the boil. Add potatoes and cook for 15 minutes or until soft. (Do this while making the Sauce).
EASY PEASY FISH PIE - EASY PEASY FOODIE
From easypeasyfoodie.com
5/5 (7)Total Time 40 minsCategory Main CourseCalories 399 per serving
- Put the peeled and chopped potatoes into a saucepan and cover with boiling water. Add about half a teaspoon of salt and bring to the boil, lower the heat and simmer for 15 minutes or until the potatoes are done.
- Meanwhile, preheat the oven to 200C. Tip the fish pie mix into a wide, shallow ovenproof dish and pour over the milk. Season and put the dish uncovered into the warming oven for 10 minutes.
- While the potatoes and fish are cooking, drizzle about 1 tablespoon of olive oil into another saucepan. Add in the chopped onion and carrot, cover and cook on a low heat for about 5 minutes until soft but not brown. Turn off.
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