Ingredients with Measurements:
- 2 tablespoons of olive oil
- 2 onions, finely chopped
- 2 cloves of garlic, finely chopped
- 1 teaspoon of dried thyme
- 2 tablespoons of plain flour
- 500ml of fish stock
- 2 tablespoons of white wine
- 500g of white fish fillets, skinned and cut into chunks
- 200g of cooked prawns
- 2 tablespoons of chopped parsley
- 2 tablespoons of capers
- 2 tablespoons of butter
- 2 tablespoons of plain flour
- 500ml of milk
- 500g of potatoes, peeled and cut into chunks
- 2 tablespoons of grated Parmesan cheese
Special Equipment Needed:
- Large saucepan
- Large ovenproof dish
- Large saucepan
- Large bowl
- Potato masher
Step-by-Step Instructions:
1. Preheat the oven to 200°C/400°F/Gas Mark 6.
2. Heat the oil in a large saucepan over a medium heat. Add the onions and garlic and cook for 5 minutes until softened. Stir in the thyme, flour and fish stock and bring to the boil. Add the white wine and simmer for 5 minutes.
3. Add the fish, prawns, parsley and capers and simmer for a further 5 minutes.
4. Transfer the mixture to an ovenproof dish.
5. To make the topping, melt the butter in a large saucepan over a medium heat. Add the flour and cook for 1 minute. Gradually add the milk, stirring continuously until the sauce thickens.
6. Put the potatoes in a large saucepan, cover with cold water and bring to the boil. Simmer for 10 minutes until tender. Drain and mash with a potato masher.
7. Stir the mashed potatoes into the sauce and season with salt and pepper. Spoon the potato topping over the fish mixture and sprinkle with Parmesan cheese.
8. Bake in the preheated oven for 25 minutes until golden brown.
Time:
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Temperature: 200°C/400°F/Gas Mark 6
Serving Size: 4
Nutritional Information:
Calories: 590
Fat: 27g
Carbohydrates: 44g
Protein: 39g
Substitutions for Ingredients:
- Olive oil can be substituted with vegetable oil
- White wine can be substituted with dry sherry
- Parsley can be substituted with fresh dill
- Parmesan cheese can be substituted with Cheddar cheese
Variations:
- Salmon can be used instead of white fish
- Sweetcorn can be added to the fish mixture
- Sweet potatoes can be used instead of potatoes for the topping
Tips and Tricks:
- To save time, pre-cooked fish and prawns can be used
- To make the topping extra creamy, add a tablespoon of cream cheese
Storage Instructions:
The fish pie can be stored in an airtight container in the fridge for up to 3 days.
Reheating Instructions:
Reheat the fish pie in a preheated oven at 180°C/350°F/Gas Mark 4 for 15 minutes.
Presentation Ideas:
Serve the fish pie with a side of steamed vegetables or a green salad.
Garnishes:
Garnish the fish pie with chopped parsley or chives.
Pairings:
The fish pie pairs well with a glass of white wine or a light beer.
Suggested Side Dishes:
- Steamed vegetables
- Green salad
- Roasted potatoes
- Rice
Troubleshooting Advice:
- If the topping is too dry, add a splash of milk
- If the topping is too wet, add a tablespoon of flour
Food Safety Advice:
Ensure that all ingredients are fresh and that the fish pie is cooked thoroughly before serving.
Food History:
Fish pies have been popular in the UK since the Middle Ages.
Flavor Profiles:
The fish pie has a savory flavor with hints of garlic, thyme and parsley.
Serving Suggestions:
The fish pie can be served with a side of steamed vegetables or a green salad.
Related Categories
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Taste: Savory, Creamy, Buttery, Fishy, Herby, Potato, Potato-Y