Fish pie mix recipe ideas - Nourishing winter recipes

Author: Dessie Whittle  

A comforting pie filled with white fish, smoked haddock, prawns and leek, topped with fluffy mash, that you can make in advance and freeze. A classic family dish special enough to serve to guests too Fish pie pasta bake combines the comforting creamy filling of a great fish pie with everyone's favourite cheesy-topped pasta bake.

The ultimate fish pies

The ultimate fish pies
Michelin-starred chef Marcus Wareing has created a fish pie recipe so wonderful that it’s been given the lofty title of ‘ultimate’. We’ll eat our hats here at delicious. if you think otherwise.
Provided by: Marcus Wareing
Total time: 65 minutes
Cook time: 50 minutes
Prep time: 15 minutes
Yields: 4 servings
Cuisine: British recipes
Number of ingredients: 17
  • For the mash
  • 900g (3 large) floury potatoes, such as King Edward, peeled and quartered
  • 100ml milk
  • 2 medium, free-range egg yolks
  • 30g unsalted butter, softened
  • For the fish
  • 500ml milk
  • 200g hake fillet
  • 200g raw king prawns, cut in half
  • 100g smoked salmon trimmings
  • For the herb sauce
  • 25g butter
  • 2 tbsp plain flour
  • 250ml chicken or vegetable stock
  • ¼ tsp freshly grated nutmeg
  • Small bunch parsley, chopped
  • Small bunch tarragon, chopped
How to cook:
  1. Make the mash for the topping first. Place the potatoes in a large pan of cold, salted water, bring to the boil and simmer for 15 minutes or until cooked through. Drain, then mince with a potato ricer or mash finely. Mix in the milk, followed by the egg yolks and butter, then season and set aside.
  2. Preheat the oven to 180°C/fan160°C/gas 4. Place 500ml milk into a saucepan and bring to a very gentle simmer. Add the hake and slowly poach for 4 minutes. Remove the fish, thickly flake, and reserve the milk.
  3. Make the herb sauce by melting the butter in a medium saucepan over a moderate heat. Whisk in the flour and cook for a couple of minutes. Add 250ml of the reserved poaching milk (discard the rest) and whisk well. Stir in the stock, nutmeg and season to taste with salt and coarsely ground black pepper.
  4. Cook over a low heat until thickened, then remove from the heat, mix in the herbs and fold in the hake, prawns and smoked salmon.
  5. Divide the mixture between 4 x 400ml pie dishes then dollop the mash on top. Bake in the oven for 15-20 minutes, until golden brown and piping hot.
Notes: Easy Fish Pie Recipe, Step 2. Bake in the preheated oven until potatoes are easily pierced with a fork, about 1 hour 10 minutes. Step 3. While the potatoes are baking, melt 4 …

Luxe fish pie

Luxe fish pie
Fish pie is a family favourite around dinner time. This one is just that little bit more lush. - by Chantal Walsh
Provided by: Chantal Walsh
Yields: 8 servings
Number of ingredients: 16
  • 500 g thick white fish fillets, such as cod
  • 500 g thick salmon fillet, unskinned
  • 300 g smoked haddock fillet (preferably undyed)
  • 700 ml full fat or semi-skimmed milk
  • 1 medium onion, cut into thin wedges
  • 2 bay leaves
  • 75 g butter
  • 75 g plain flour
  • 140 g young spinach leaves
  • 3 tbsp white wine or vermouth (optional)
  • ½ small pack dill, roughly chopped
  • For the cheesy mash topping
  • 1.5 kg Dutch cream potatoes cut into chunks
  • 50 g butter
  • 100 g mature cheddar, coarsely grated
  • 300 ml tub half-fat crème fraîche
How to cook:
  1. Place the fish fillets in a large, wide saucepan and pour over the milk. Add the onion wedges and bay leaves, tucking them in around the fish. Bring to a very gentle simmer, then cover with a lid and remove from the heat immediately. Leave to stand and infuse for 10 mins or until the fish is just cooked. Drain the fish in a colander over a large jug to reserve the infused milk, then tip the fish into a bowl. Set aside.
  2. Meanwhile, make the topping. Put the potatoes in a large saucepan of cold water, bring to the boil, then simmer for 15 mins or until the potatoes are soft but not falling apart. Drain well, return to the pan and mash with the butter, half the cheese and the crème fraîche until smooth. Season to taste and set aside.
  3. To finish the filling, melt the buter in a medium saucepan and stir in the flour Cook for a few secs, then gradually add the infused milk, stirring over a medium heat for 3 mins until the sauce is smooth and thick. Stir in the spinach and wine or vermouth, if using, and cook for 2 mins more. Remove from the heat and stir in the dill. Season to taste.
  4. Heat oven to 200C/180C fan/gas 6. Spoon a third of the sauce into the base of a 3-litre shallow rectangular dish. Scatter half the fish fillets over the sauce, breaking them into chunky pieces and discarding the skin, any stray bones, onion and bay leaves as you go. Pour over another third of the sauce, then top with more fish. Continue the layers once more, finishing with sauce.
  5. Spoon the potato over the fish mixture, starting at the edges. Swirl the potato with the back of a spoon and sprinkle over the remaining cheese. Place the dish on a baking tray and bake in the centre of the oven for 45 mins or until the potato is golden and the filling is bubbling
Notes: Fish Pie (for Easter!), Place in a pot or large skillet, add milk, turn stove onto medium high heat. When milk is barely simmering, add fish - don't worry if it's not entirely …

Classic fish pie

Classic fish pie
A comforting pie filled with white fish, smoked haddock, prawns and leek, topped with fluffy mash, that you can make in advance and freeze. A classic family dish special enough to serve to guests too
Provided by: Janine Ratcliffe
Total time: 45 minutes
Yields: 6 servings
Cuisine: British
Number of ingredients: 11
  • 2 leeks, sliced and rinsed
  • 100g butter
  • 2 tbsp plain flour
  • 250ml white wine
  • 150ml double cream
  • ½ small bunch flat-leaf parsley, chopped
  • 300g firm white skinless fish such as cod or coley, chunked
  • 300g skinless smoked haddock, chunked
  • 200g cooked peeled prawns
  • 750g Maris Piper potatoes, peeled and chunked
  • milk, for the mash
  • Calories: 526 calories
  • Fat: 28.7 grams fat
  • Saturated Fat: 17.3 grams saturated fat
  • Carbohydrate: 28.9 grams carbohydrates
  • Fiber: 4.2 grams fiber
  • Protein: 28.3 grams protein
  • Sodium: 2 milligram of sodium
How to cook:
  1. Heat the oven to 180C/fan 160C/gas 4. Gently cook the leeks in half the butter until really soft. Stir in the flour and cook for a couple of minutes. Gradually stir in the wine until you have a sauce and simmer for 5 minutes. Add the cream and bring gently to a simmer for a couple of minutes. Stir in the parsley, fish and prawns, then take off the heat. Tip into a baking dish.
  2. To make the mash, boil the potatoes in salted water until tender. Drain, then tip back into the pan over a low heat to dry out slightly. Add the rest of the butter, a splash of milk and some seasoning. Mash really well. Spoon over the fish, then spread out using a fork so you end up with a rough surface. Dot or brush with more butter for a golden top.
  3. Bake the pie in the oven for 30-35 minutes until the top is crisp and golden, and the filling is bubbling and piping hot.
  4. To freeze the pie, cover with clingfilm and freeze after assembling (but before cooking) for up to 2 months. Defrost completely in the fridge overnight. Cook following the instructions above.
Notes: "Fish Pie" Fish Cakes, Instructions. Put the fish and bay leaves into a non stick pan and pour over the milk. Cover, bring to a boil, then lower the heat and simmer for 4 mins. Take off the …

Fish pie pasta bake

Fish pie pasta bake
Fish pie pasta bake combines the comforting creamy filling of a great fish pie with everyone's favourite cheesy-topped pasta bake.
Provided by: Helen
Total time: 55 minutes
Cook time: 35 minutes
Prep time: 20 minutes
Yields: 3 servings
Cuisine: British
Number of ingredients: 12
  • 250 g salmon fillet ((approx. 9 oz))
  • 250 g hake or other white fish fillet ((approx. 9 oz))
  • 500 ml milk or dairy-free alternative ((2 cups))
  • 1 bayleaf
  • 1 leek
  • 1 tbsp margarine or butter
  • 1 tbsp flour
  • 160-180 g penne or other short pasta shapes ((5½-6½ oz))
  • 1 tbsp finely chopped dill
  • 1 tbsp finely chopped parsley
  • Salt and pepper to taste.
  • 50-70 g grated cheese or non-dairy alternative ((1¾-2½ oz))
  • Calories: 605 kcal
  • Carbohydrate: 54 g
  • Protein: 48 g
  • Fat: 21 g
  • Saturated Fat: 10 g
  • Trans Fat: 1 g
  • Cholesterol: 90 mg
  • Sodium: 317 mg
  • Fiber: 2 g
  • Sugar: 11 g
  • Serving Size: 1 serving
How to cook:
  1. Rinse and pat dry the salmon and hake fillets, and cut into 1½-2 cm (approx. 1 inch) cubes.
  2. Heat the milk in a wide saucepan until just boiling. Add the fish pieces and the bayleaf, and poach for around 2 minutes until the fish is just cooked. Remove the fish with a slotted spoon, place in a bowl and set aside. Discard the bayleaf, pour the hot milk into a jug and set aside.
  3. Trim the leek and wash well to remove any grit. Slice into 5 mm (approx. ¼ inch) rounds.
  4. Wipe out the saucepan and return to the heat. Melt the margarine or butter, and add the sliced leeks to the pan. Cook, stirring occasionally, over a medium heat, until the leeks are softened.
  5. Add the flour to the leeks and mix well to coat. Pour the reserved milk back into the pan and stir well. Cook, stirring, until the sauce comes to a simmer and thickens. Cook for another minute, still stirring, then remove from the heat.
  6. Cook the pasta according to the directions on the packet. Drain well.
  7. Add the cooked fish, the drained pasta, the dill and the parsley to the leek sauce and stir gently to combine. Taste and adjust the seasoning if required.
  8. Pour the fish mixture into a baking dish and sprinkle the grated cheese over. Preheat the grill (broiler) to high.
  9. Cook the dish under the grill (broiler) for about 5 minutes until the cheese is melted and bubbling, and browning in patches.
  10. Sprinkle with a little more parsley if desired, and serve at once.
Notes: Luxe fish pie Recipe, Ingredients. 500 g thick white fish fillets, such as cod. 500 g thick salmon fillet, unskinned. 300 g smoked haddock fillet (preferably undyed) 700 ml …
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