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Recipe

Fish Pie

  • 1 hour
  • Serves 5
  • Medium

No need to serve this indulgent fish pie with a side of greens, it’s already full of leeks, peas, heaps of herbs and high protein SuperNutrio Full Milk.

Not often that a pie can be served at a family meal or as a centre piece when guests drop in unannounced, but this pie is something to be proud of.

Steaming hot to the table or in a big bowl eaten in front of the T.V, enjoy a portion or two of this Fish Pie whenever the mood comes over you.

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Instructions

  1. Peel the potatoes and chop them up into pieces around the same size, to help them cook more evenly.
  2. Place the pieces of potato into a large pot, fill the pot with water so that the potatoes are fully covered and add 2 tsp of salt to the water.
  3. Bring the water to a gentle boil and continue boiling until the potatoes are fork soft.
  4. Once the potatoes are soft, drain them into a colander and then return the potatoes to the warm saucepan to steam dry.
  5. Use a potato masher to mash the potatoes until all of the lumps are gone.
  6. Once lump free, pour in 100ml of the SuperNutrio Whole Milk.
  7. Use the potato masher to keep mashing the potatoes until the milk and potatoes are combined into a smooth and creamy mixture.
  8. Add the grated cheese and the chopped parsley to the mashed potatoes, and mix until everything is well combined.
  9. Add salt and pepper, and adjust the seasoning to suit your taste. Set the potatoes aside until needed.
  10. Pour 400ml milk into a saucepan and let it slowly heat until it’s just below boiling point. Take the pan off the heat and set it aside until needed.
  11. Put the 50g of butter into a large saucepan, and on a low to medium heat let the butter melt.
  12. Tip in the chopped leeks and let them cook on a low to medium heat, for around 3-5 minutes, until the leeks start to become soft and a little translucent.
  13. With the saucepan still on the heat, add the flour and stir until it comes together.
  14. Let the flour mixture cook on the low heat for 2 minutes, stirring all the time.
  15. Remove the pan from the heat and using a whisk to stir and whisk all the time, slowly pour the warm milk into the pan.
  16. Place the saucepan back on the low heat, and keep whisking and stirring until the sauce becomes thick and smooth – around 3-5 minutes.
  17. Add the finely chopped spring onions, chopped chives, peas and Dijon mustard to the sauce. Use a spoon to mix this all together. Give the sauce a taste and add a little salt and pepper until the taste suits you.
  18. Add the raw fish to the sauce and gently mix it in.
  19. Heat the oven to 200C/fan 180C/gas mark 6. Find an ovenproof dish that will hold the pie, and spoon the filling mixture into the dish, making sure to level the filling.
  20. Place the quartered eggs and the raw king prawns across the top of the filling.
  21. Spoon the mashed potato on top of the pie filling and use the back of a fork to make a pattern across the top of the potatoes.
  22. Place the pie dish onto an oven tray and put the tray into the hot oven.
  23. Let the pie cook until the top is golden brown, the pie is bubbling and piping hot in the centre – Around 60 minutes.