After a long day in the office, some days you don’t really feel like spending too much time in the kitchen and dealing with a mound of washing up.
So the below recipe for my Easy as Pie Fish Pie is a simple, quick and filling mid-week dinner that involves minimal effort to put together and produces a really fresh and tasty dinner!
It’s easy enough to take this and adapt it to your own personal taste; if you’re not a mushroom fan then leave them out, same goes for the peas or dill really, which if you want you could swap out for finely chopped fresh parsley or a sprinkle of dried would also work.
As mentioned, if you’re not a fan of a certain fish, you can easily swap the fish around or use a mix of say king prawns and smoked salmon, or make it to a budget using frozen fish mixes.
Prep time 15 mins
Cook time 40
300/350g fish pie mix
Handful of mushrooms sliced
Small onion thinly sliced
500g charlotte potatoes, larger ones halved
2/3 spring onions thinly sliced
Chives chopped finely
Zest of half a lemon and juice
Mug of frozen peas or to taste
1tsp dried dill
Semi skimmed milk 200ml
200ml crème fraiche
1 tbsp olive oil
Knob of butter
Parmesan or good grating of cheddar (both optional)
One large and one medium pan
Medium oven dish
Chef’s tips: –
This can be made in advance and put in the fridge for cooking later and you can double the recipe to serve a crowd.
If you can’t get fresh fish pie fix then frozen and defrosted will work or replace with king prawns, salmon etc.
Wash and chop any of the larger potatoes in half, then place in a pan of cold, lightly salted water. Bring to a boil for 15-20 mins or until a knife passes through them easily.
While the potatoes are cooking, add the tbsp. of oil to the other pan.
Add the mushrooms and onions and lightly fry until soft but not browned as you don’t want fried onions…
Remove these to a plate to cool.
Place the peas in the oven dish. A mug of peas is ideal but depends on how many you like really, then add the crème fraiche, lemon zest, juice and give it a good stir.
In the pot the onions and mushrooms were cooked in, add the fish plus any fish juice, then add enough milk to half cover the fish, adding the dill once it’s all in the pan.
Bring this to a slow simmer to poach the fish for 10 mins or until it is just cooked. Using a slotted spoon, remove the fish to the oven dish, adding the mushrooms and onions and stir to give it a good mix.
If cooking now, then pre heat your oven to fan 180c or 200c if not fan assisted.
The potatoes should now be done, if so drain them and return to the pan. Add the butter and give them a good shake around.
Using a wooden spoon or potato masher lightly crush the potatoes adding the chives and spring o’s half way through.
You want crushed potatoes not mashed.
When you’re happy that you have a good batch of crushed potatoes, you can then layer this over your fish mix.
If not cooking now, then cover with cling film and whack it in the fridge for late.
Or if ready to get your eat on, throw it in the oven for 15-20 minutes until bubbling and the potatoes are nice and crispy/golden.
Remove from the oven and use a slotted spoon to scoop out that lush crispy layer of potatoes leaving the pie mix last, as let’s face it, none of you like soggy potatoes right?!
That’s it… Nice and easy dinner for two with minimal washing up!