Ingredients with Measurements:
- 1 lb. white fish fillets, cut into bite-sized pieces
- 1 lb. potatoes, peeled and diced
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 1/2 cup milk
- 1/2 cup heavy cream
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 tbsp. Colman's mustard
- 1 tbsp. chopped fresh parsley
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Baking dish
- Whisk
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Boil the potatoes in a large pot of salted water until tender. Drain and mash with 1/4 cup of butter and 1/4 cup of milk. Season with salt and pepper to taste.
3. In a separate pot, cook the peas and corn according to package instructions. Drain and set aside.
4. In a saucepan, melt 1/4 cup of butter over medium heat. Whisk in the flour until smooth. Gradually stir in the remaining milk and cream. Cook, stirring constantly, until the mixture thickens.
5. Remove the saucepan from the heat and stir in the Colman's mustard and chopped parsley. Season with salt and pepper to taste.
6. Arrange the fish pieces in a baking dish. Pour the sauce over the fish.
7. Spoon the mashed potatoes over the sauce, spreading it evenly.
8. Top with the cooked peas and corn.
9. Bake for 30-35 minutes, or until the top is golden brown and the filling is bubbling.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 485
Fat: 27g
Carbohydrates: 38g
Protein: 24g
Substitutions for ingredients:
- Any white fish can be used instead of white fish fillets.
- Fresh parsley can be substituted with dried parsley.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add cooked shrimp or scallops to the fish mixture.
- Add chopped carrots or celery to the vegetable mixture.
- Use sweet potatoes instead of regular potatoes for a twist on the classic recipe.
Tips and tricks:
- Use a fork to create a decorative pattern on the top of the mashed potatoes before baking.
- Let the fish pie cool for a few minutes before serving to allow the filling to set.
- Leftover fish pie can be frozen for up to 3 months.
Storage instructions:
Store leftover fish pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the fish pie in the oven at 350°F for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the fish pie in individual ramekins for a more elegant presentation.
Garnishes:
Garnish with chopped fresh parsley or chives.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted asparagus
- Garlic mashed potatoes
- Steamed broccoli
Troubleshooting advice:
- If the sauce is too thick, add more milk or cream until it reaches the desired consistency.
- If the mashed potatoes are too dry, add more milk or butter until they are creamy.
Food safety advice:
- Make sure the fish is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftover fish pie in the refrigerator within 2 hours of cooking.
Food history:
Fish pie is a traditional British dish that dates back to the 16th century. It was originally made with salted fish and mashed potatoes, but over time, the recipe evolved to include fresh fish and a creamy sauce.
Flavor profiles:
Creamy, savory, and slightly tangy from the Colman's mustard.
Serving suggestions:
Serve the fish pie with a side of crusty bread to soak up the creamy sauce.
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Region: British