Ingredients with Measurements:
- 1 lb white fish fillets, skin removed and cut into bite-sized pieces
- 1 lb potatoes, peeled and cut into chunks
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup frozen peas
- 1 cup milk
- 1/2 cup heavy cream
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 tbsp chopped fresh parsley
- Salt and pepper, to taste
Special equipment needed:
- Large pot
- Oven-safe baking dish
- Potato masher or fork
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large pot, boil the potatoes until they are soft and mashable. Drain and set aside.
3. In the same pot, melt the butter over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
4. Add the flour and stir until it forms a paste. Gradually pour in the milk and cream, stirring constantly until the mixture thickens.
5. Add the fish and peas to the pot and stir until coated in the sauce. Season with salt and pepper.
6. Pour the fish mixture into an oven-safe baking dish.
7. Mash the potatoes with a potato masher or fork until smooth. Spread the mashed potatoes over the top of the fish mixture.
8. Bake in the preheated oven for 30-35 minutes, until the potatoes are golden brown and the fish is cooked through.
9. Sprinkle with chopped fresh parsley before serving.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 360
Fat: 16g
Carbohydrates: 29g
Protein: 25g
Substitutions for ingredients:
- Any white fish can be used in place of the white fish fillets.
- Frozen corn or carrots can be used in place of the frozen peas.
- Half-and-half can be used in place of heavy cream.
Variations:
- Add grated cheese to the mashed potatoes before spreading over the fish mixture.
- Use sweet potatoes or a combination of sweet and white potatoes for the topping.
- Add diced bacon to the onion and garlic mixture for extra flavor.
Tips and tricks:
- Make sure to remove all the skin from the fish fillets before cutting into bite-sized pieces.
- Use a potato masher or fork to mash the potatoes for a rustic texture.
- Let the fish mixture cool slightly before spreading the mashed potatoes on top to prevent the potatoes from sinking into the mixture.
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 15-20 minutes, until heated through.
Presentation ideas:
Serve the fish pie in individual ramekins for a more elegant presentation.
Garnishes:
Sprinkle with chopped fresh parsley or chives before serving.
Pairings:
Serve with a side salad or steamed vegetables.
Suggested side dishes:
- Roasted asparagus
- Garlic green beans
- Grilled zucchini
Troubleshooting advice:
- If the fish mixture is too thick, add a splash of milk to thin it out.
- If the mashed potatoes are too thick, add a splash of milk or cream to thin them out.
Food safety advice:
- Make sure the fish is cooked through before serving.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Fish pie is a traditional British dish that dates back to the 18th century. It was originally made with leftover fish and mashed potatoes, and was a popular dish among the working class.
Flavor profiles:
Creamy, savory, and comforting.
Serving suggestions:
Serve the fish pie with a side salad or steamed vegetables for a complete meal.
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Region: British