Old Fashioned Fish Pie Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and let cool.
• Combine milk, bay leaf, and nutmeg in a large pan and bring to a gentle simmer over medium-low heat. Add cod and poach until flaky, about 5 minutes. Use a slotted spoon to transfer cod onto a plate; reserve poaching liquid. Use a fork to flake fish into bite-sized pieces.
• Mash potatoes in a large bowl. Mix in 3 tablespoons butter and 2 tablespoons poaching liquid until potatoes are fairly stiff and not too runny.
• Heat 1 tablespoon butter in a skillet over medium heat and stir in leek. Cook and stir until softened and translucent, about 5 minutes. Set aside.
• Melt remaining 1/4 cup butter over medium heat in a large, deep skillet until it just stops bubbling. Add flour and stir roux continuously for 1 minute. Slowly pour in remaining poaching liquid, stirring continuously, to make base of sauce. Add 1/2 the sharp Cheddar cheese and stir until melted. Fold in flaked cod, leek, and peas. Season with salt and pepper.
• Place fish mixture in an oven-proof dish; press boiled eggs gently into the filling across the surface. Cover with a thick layer of mashed potatoes. Sprinkle with remaining Cheddar cheese.
• Bake in the preheated oven until top is starting to brown, about 30 minutes. Serve immediately.

Steps:

• 1. Peel, cook and mash potatoes or use a box of instant potatoes- yukon gold or other mildly flavored mix. Set aside
• 2. Season fillets with salt, pepper then poach in a skillet on the stovetop.Once the pan starts simmering, cover and poach about 4-5 mins,using both liquids and herbs ,peas and onions. Remove fish from liquid and flake, but save some of the poaching liquid. Remove peas and onions with a slotted spoon. Discard sprigs of herbs. While poaching, preheat oven to 350.
• 3. Mix fish, peas, onions and some of the poaching liquid( 1-2 tbs.to make potatoes spreadable) with the mashed potatoes and spread in a glass pie plate or other oven-safe dish that is lightly greased. Drag a knife over the top of the potato mixture and dot with butter if you like. Bake @ 350 for about 20-25 mins until heated through and top is a little browned.

Steps:

• Stick cloves into onion halves and place in a saucepan with milk, bay leaf and fish.
• Bring to the boil, then reduce heat to low and simmer for about 8 minutes.
• Remove fish with fish slice and cool slightly.
• Strain cooking liquid into a jug, discard solids.
• Flake fish into large chunks, discarding any bones, then season.
• Melt butter in a saucepan over low heat.
• Add flour and cook, stirring for 1-2 minutes.
• Add reserved liquid and cook, stirring until mixture starts to thicken.
• Add cream and simmer for 5 minutes.
• Add nutmeg and herbs, then season.
• Pour over fish, then cool.
• Preheat oven to 180oC.
• Pour mixture in four 500ml pie dishes.
• Cut 1cm-wide strips from the edge of pastry sheets.
• Press around rims of dishes and brush with a little water.
• Cut off any excess pastry.
• Cut 2 small slashes in tops for steam.
• Brush pastry with egg and bake for 25 mintues or until pastry is risen and golden.