Ingredients with Measurements:
- 1 lb. white fish fillets, cut into bite-sized pieces
- 1 lb. potatoes, peeled and chopped
- 1/2 cup milk
- 1/2 cup heavy cream
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 1/2 cup shredded cheddar cheese
- 2 tbsp. butter
- 1 tbsp. all-purpose flour
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Oven-safe baking dish
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large pot, boil the potatoes until tender. Drain and mash with 1/4 cup of milk and 1/4 cup of heavy cream. Season with salt and pepper to taste.
3. In a separate pot, melt the butter over medium heat. Whisk in the flour until smooth. Gradually add the remaining milk and cream, whisking constantly until the mixture thickens.
4. Add the fish, peas, and corn to the pot. Cook for 5-7 minutes, or until the fish is cooked through.
5. Transfer the fish mixture to an oven-safe baking dish. Top with the mashed potatoes and sprinkle with shredded cheddar cheese.
6. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 420
Fat: 22g
Carbohydrates: 30g
Protein: 26g
Substitutions for ingredients:
- Any type of white fish can be used in this recipe.
- Frozen mixed vegetables can be used instead of peas and corn.
- Any type of cheese can be used for the topping.
Variations:
- Add diced carrots or celery to the fish mixture for extra flavor and nutrition.
- Use sweet potatoes instead of regular potatoes for a healthier twist.
- Add a layer of sliced tomatoes on top of the fish mixture before adding the mashed potatoes.
Tips and tricks:
- Be sure to season the mashed potatoes well with salt and pepper.
- Use a fork to create a textured surface on the mashed potatoes before baking to create a crispy crust.
- Let the pie cool for a few minutes before serving to allow the filling to set.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the fish pie in individual ramekins for an elegant presentation.
Garnishes:
Sprinkle chopped fresh parsley or chives on top of the mashed potatoes before baking.
Pairings:
Serve with a side salad or steamed vegetables for a complete meal.
Suggested side dishes:
- Roasted Brussels sprouts
- Garlic roasted green beans
- Grilled asparagus
Troubleshooting advice:
- If the mashed potatoes are too thick, add more milk or cream until desired consistency is reached.
- If the fish mixture is too thin, add a bit more flour to thicken.
Food safety advice:
- Be sure to cook the fish until it reaches an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers 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 eel, but over time, other types of fish were used.
Flavor profiles:
This fish pie is creamy and savory with a crispy mashed potato crust.
Serving suggestions:
Serve with a glass of white wine or a cold beer for a delicious meal.
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Region: British