How to Make Tasty Fish Pie

Fish Pie. This is the easiest fish pie I have ever made. I used cod and haddock for the white fish and a few extra shrimp as there were some left in the bag. It instructions are simple, the sauce with its dash of mustard and lemon had a nice slight "tang".

Cut up the potatoes, and boil in lightly salted water until tender; drain, add the butter, sour cream and milk, mash until smooth, seasoning with salt and pepper. The fish pie was delicious and I'd have been happy if served it in a restaurant. Here's the recipe for Bentley's Fish Pie. You can have Fish Pie using 13 ingredients and 9 steps. Here is how you cook that.

Ingredients of Fish Pie

1. Prepare 5 of large peeled potatoes diced.
2. You need 2 of eggs.
3. It's 1 of medium bag fresh spinach.
4. It's 1 of onion finely chopped.
5. Prepare of Extra virgin olive oil.
6. Prepare 1/2 pint of double cream.
7. It's 2 of good handfuls of grated mature cheddar or parmesan cheese.
8. It's of Juice of 1 lemon.
9. You need 1 of heaped tbsp English Mustard.
10. It's 1 of large handful of flat leaf parsley finely chopped.
11. Prepare 1 of Ib haddock and cod fillet no skin, pin boned & sliced in strips.
12. You need of Salt and pepper.
13. You need 1 of carrot chopped.

A fish pie is a one-pot supper dish made with a combination of fish, leeks, milk, butter, and potatoes. Some like to sprinkle a fish pie with grated cheese but that's optional, as is the addition of hard-cooked eggs seen in some recipes. Serve fish pie with peas or other fresh greens. A rendering of the classic British fish pie.

Fish Pie instructions

1. Preheat oven to 230oC / gas mark 8. Prepare ingredients ready to start cooking.
2. Put potatoes into boiling salted water and bring back to the boil for 2 mins carefully add the eggs to pan for 8 mins (potatoes and eggs should all be ready at the same time).
3. While potatoes cooking add olive oil to frying pan and fry off onion and carrots for 5 minutes until soft (stir often so they do not burn).
4. While onion and carrots are cooking add spinach in colander above the boiling potatoes and steam spinach for 2 minutes (take off heat once done and leave to one side).
5. Add double cream and turn up the heat as soon as it starts to boil take off heat and stir.
6. Add parmesan cheese & stir, add mustard, lemon juice and parsley and stir leave to one side.
7. Use a large Pyrex dish and place fish in the bottom, dry spinach a little and place in dish. Potatoes and eggs should be done by this point turn off heat and remove eggs (run under cold water to cool) peel the eggs and cut into 4 quarters place evenly in dish.
8. Pour over carrot, onion, cream mixture.
9. Drain potatoes and mash add a little salt and pepper and olive oil if needed. Spoon on top and use back of fork to create pattern place in oven for 30-40 mins until slightly browned and serve with green beans or peas and gravy or baked beans.

This is a very tasty fish pie without the 'tweaks' of some newer versions; it was traditionally a relatively simple dish. One of the givens of most fish pies is the mashed potato crust, making it the fishy equivalent of a cottage pie, or shepherd's pie. It can be thick, thin, swirled, piped, or flattened, but it's always lightly crisped in the hot oven, and utterly delicious. Scatter with the grated cheese and put the pie immediately in the oven. Melt the butter in a large saute pan over medium heat.