Fish Pie (Louby)
A lovely one pot dish, I make four at a time which will serve two people or one hungry one.
- Preparing Time: 1 hour
- Total Time: 1 hour and 30 minutes
- Served Person: 6
fish
fish and seafood
pie
british
white meat free
tree nut free
nut free
contains gluten
red meat free
contains fish
contains dairy
contains eggs
pescatarian
- 1 tablespoon butter
- 1 fillet haddock
- 1 fillet cod
- 1 fillet salmon
- 100 grams prawns
- 100 grams mussels
- 4 eggs boiled
- green peas
- 2 pints milk / cream for the mash if you prefer
- 1 bunch parsley
- 1 tablespoon sauce flour
- 1 tablespoon dried dill
- 5 large potatoes
- Carbohydrate 55.3969933333333 g
- Cholesterol 393.366666666667 mg
- Fat 20.7867333333333 g
- Fiber 6.89026681447029 g
- Protein 46.5761266666667 g
- Saturated Fat 6.81152933333333 g
- Serving Size 1 1 Serving (553g)
- Sodium 294.992 mg
- Sugar 48.506726518863 g
- Trans Fat 3.608753 g
- Calories 597 calories
When I think of comfort food, the first thing that comes to mind is fish pie. It's a hearty and flavorful dish that's perfect for a cold winter night. Plus, it's surprisingly easy to make.
The beauty of fish pie is that it's a very versatile dish. You can use any type of fish you like, and you can adjust the ingredients to suit your own taste. For example, if you don't like peas, you can leave them out. Or, if you want a richer flavor, you can add some white wine to the sauce.
No matter how you make it, fish pie is sure to be a hit with your family and friends. So next time you're looking for a comforting and delicious meal, give fish pie a try.
Step-by-step
- Hard boil the four eggs. I put them in a small saucepan, cover in warm water and boil for 15 minutes. Once boiled de-shell and then slice as thin as you can.
- Place in a saucepan and cover with Milk, you can add a bay leaf if you wish. Cook for 10 minutes in the milk. Remove and place to one side to cool
- Place on a large piece of foil, drizzle with olive oil and add the dill. Wrap up the salmon leaving a small hole for the steam to escape and then pop in the oven for 20 minutes or so. Place to one side to cool.
- Chop up the parsley, I use my onion chopper which works fabulously. A knife works just as well, but you need the parsley very fine.
- Add a pint of milk to a large saucepan and warm slowly, add the parsley and add sauce flour until the sauce is consistency of a heavy cream.
- Pop the potatoes into a saucepan and cover with cold water, I add a bit of salt and pepper at this point. Boil until they are just soft.
- Drain the potatoes and quickly pop them back on the pan, you want to retain as much heat as possible and don’t rinse them.
- Mash them up with a standard masher, you need to be tough when you mash them. add cream and butter until “gloopy†leave to one side.
- Boil for about 3 minutes, you just want to take the edge of them.
- Flake the pieces of fish into chunks and spread evenly amongst the bowls.
- Spread the prawns, muscles and peas evenly into the bowls
- Pour over the sauce to cover all the beautiful fish
- Place an egg carefully on top of each sauce/fish mix
- now place the mash on top to cover each lovely pie, you could use pastry if like me you hate mash potato! i would also suggest a pipng bag to make it pretty.
- Bake in the oven until the mash potato is golden brown. I would suggest roughly 25 minutes in an oven of 180 degrees.
