Easy Fish Pie With Leeks

5 from 1 vote

This Easy Fish Pie Recipe With Leeks is perfect for you if you love fish and you are a big fan of a Cottage Pie or any other pot pie.

Prep Time15

Cook Time35

Total Time50

Course: Main Course

Cuisine: british, English

Diet: Halal

Servings: people

Calories: 827kcal

Author: Ayla Clulee

Equipment

1 kitchen scale
1 Saucepan
1 measuring spoons
1 grater
1 whisk
1 (25 cm) dia oven dish
1 Potato Masher

Ingredients

Fish Pie Mixture

3½ tbsps butter (50 grams)
1 large leek (sliced and washed thoroughly)
⅓ cup all-purpose flour (50 grams)
2 cups semi-skimmed or full-fat milk (500 ml)
1 ⅔ lb fish pie mixture (750 grams)
1 cup frozen peas (150 grams)
2 tablespoon fresh dill (chopped)
½ tablespoon fresh tarragon or ¼ teaspoon dried tarragon (chopped)
½ teaspoon freshly ground black pepper
½ tablespoon salt

Mashed Potato Topping

2 lbs floury potatoes such as Maris Piper, red russets,desire or King Edward (850 grams)
½ cup warm double cream (120 ml)
2 tbsps room temperature butter (30 grams)
1 teaspoon salt
¾ cup grated cheddar cheese or any hard cheese (80 grams)

US Customary - Metric

Instructions

Peel the potatoes and cut them into chunks. Place in a large pan and fill with enough cold water to cover the potatoes.
Put the pan on high heat, bring it to a boil and turn the heat down to the simmering point. Gently simmer for 20-25 minutes or until soft in the middle.
Start your fish pie filling while the potatoes are cooking.
Place a pan on medium heat and melt the butter. Add the leeks and saute until soft.
Sprinkle on the flour and stir to combine. Cook for a minute and whisk in a little of the warm milk at a time, stirring continuously until you have a smooth and velvety mixture. Cook for a few minutes until the mixture is thickened.
Add the fish mixture, dill, tarragon, peas, freshly ground black pepper, and salt, give it a good stir, and remove from the heat.
Spoon the mixture into a pie dish of 10 " (25-27 cm) diameter (or any similar-sized rectangular or oval oven dish).
Preheat the fan oven to 360° F (180° C) and start preparing the mashed potatoes.
When potatoes are soft in the middle, drain well and return them back to the pan.
Put the pan back on low heat and let all the water evaporate for 30 seconds then remove from the heat.
Add the double cream, butter, and salt. Mash using a masher or a ricer until smooth.
Stir in the grated cheddar cheese and start assembling the fish pie.
Spoon the mashed potato on top of the fish mixture and spread it out evenly using a fork or pallet knife. Give it a lined pattern to help the mash crisp up.
Place the dish in the oven and cook for 30-35 minutes until the top is golden and the filling is bubbling.

Notes

Use a good quality & fresh fish pie mixture to avoid watery fish pie.

If using frozen fish, thaw it overnight, cook the fish for 5 minutes and then drain it before mixing it with the rest of the filling.

Always start cooking the potatoes with cold water. Otherwise, the outside will be mashy and start to flake while the core is still uncooked.

When making the mashed potato topping, drain the potatoes well and return them back to the pan. Put the pan back on low heat and then let all the water evaporate for 30 seconds. This way, you don’t get too much of a mushy texture when you place them over the fish filling.

Nutrition