Name: Fish pie
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 servings
Cuisine: English
Ingredients: 600 g Potato(es), Raw floury, e.g. Cara, Estima, peeled and cut into large, even-size chunks; 3 tablespoons Skimmed Milk hot; 0.25 teaspoons, level Ground Nutmeg; 500 ml Skimmed Milk; 3 teaspoons, level Low Fat Spread; 2 tablespoons, level Plain White Flour; 1 cube(s) Vegetable stock cube(s) vegetable; 0.5 teaspoons Dried Mixed Herbs; 300 g Cod, raw skinned and cubed; 300 g Haddock, raw skinned and cubed; 125 g Peas, fresh or frozen Thawed if frozen; 2 tablespoons Breadcrumbs, dried natural coloured; 1 medium Tomato sliced; 1 pinch Salt; 0.25 teaspoons Black pepper

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Ingredients

Potato(es), Raw

600 g, floury, e.g. Cara, Estima, peeled and cut into large, even-size chunks

Skimmed Milk

3 tablespoons, hot

Ground Nutmeg

¼ teaspoons, level

Skimmed Milk

500 ml

Low Fat Spread

3 teaspoons, level

Plain White Flour

2 tablespoons, level

Vegetable stock cube(s)

1 cube(s), vegetable

Dried Mixed Herbs

½ teaspoons

Cod, raw

300 g, skinned and cubed

Haddock, raw

300 g, skinned and cubed

Peas, fresh or frozen

125 g, Thawed if frozen

Breadcrumbs, dried

2 tablespoons, natural coloured

Tomato

1 medium, sliced

Salt

1 pinch

Black pepper

¼ teaspoons

Instructions

Boil the potatoes for 12-15 minutes until just tender. Drain and leave to dry in a colander for 5 minutes. Then mash the potatoes until smooth. (Do not use a food processor for this because the potatoes will go gluey.) Mix in the hot milk and nutmeg. Season to taste. Set aside.
Preheat the oven to 190°C, 170°C, Gas Mark 5. Put the milk into a saucepan with the low-fat spread and flour. Bring slowly to the boil, whisking frequently until smooth and thickened. Crumble in the stock cube and mix in the herbs. Season to taste.
Drop the fish cubes into the sauce and mix in the peas. Then pour this into a shallow ovenproof pie dish. Spoon over the potatoes in dollops and then smooth them out with a fork so that they are level.
Sprinkle over the breadcrumbs and top with the tomato slices. Bake for 25 minutes or so until the top is golden brown and the sauce is bubbling up under the potato. Allow to stand for 10 minutes before serving.

Fish pie

Ingredients

Instructions

Notes

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