Fisherman’s Pie Topped with Cheesy Crushed New Potatoes

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4 people
Meal course
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3 whole
275 grams
Mix of your favourite seafood
3/4 Pint
Semi-skimmed milk
2 whole
Bay leaf
4 large
Eggs - boiled and quartered
600 grams
New potatoes - halved
1 large
White onion - peeled and roughly chopped
20 grams
Salted butter
1 pinch
Nutmeg - finely grated
2 tbsp
Corn flour - mixed into a paste with a splash of water
1/2 whole
Lemon - Juice
1 tbsp
Capers - finely chopped
80 grams
1 Twist
Salt and pepper
20 grams
1 large
Leek - finely chopped
1/2 whole
Lemon - Juice
1 handful
Mature cheddar cheese - grated
Fisherman’s Pie Topped with Cheesy Crushed New Potatoes

You can pretty much use any of your favourite fish in this recipe. In this case I used salmon and basa, but I also make this dish with smoked haddock, cod, prawns or muscles.

  1. Preheat the oven to 180’C
  2. In an oven proof dish that you will use for the pie; lay the fish, bay leaves and cloves on the bottom and then pour over the milk. Place in the oven and cook for 12minutes
  3. Boil the new potatoes in salty water for 12-15 minutes until soft enough to crush
  4. Take the fish out the oven and leave it on the side to cool slightly.
  5. Heat the butter in a saucepan and fry the onions gently for 7-8 minutes until soft. Strain the milk from the fish into the pan and leave the fish in the oven dish, discarding the bay leaf and cloves. Add the eggs to the dish
  6. Once the milk starts to steam, stir in the corn flour paste and continue to stir until thickened. Remove from the heat and stir in the nutmeg, peas, capers and a good dashing of salt and pepper. Pour the sauce into the dish with the fish and stir so all is well combined.
  7. Turn the oven up to 200’C
  8. In a frying pan, heat the butter and sauté the leeks for 5 minutes, stirring occasionally until soft
  9. When the potatoes are cooked, strain them and then return to the heat to get rid of any excess water. Drizzle the lemon juice over the potatoes and gently crush with a potato masher. Stir in the leeks and season to taste.
  10. Top the creamy fish pie with the potatoes and then grate over your cheese – amount depending to taste but I go a bit mad for it. Bake in the oven for half an hour, until the dish is bubbling and the topping is crispy. Serve with seasonal vegetables and enjoy!

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