Fish pies to me just scream comfort food! Perfect for icy winter evenings, it comes together very quickly and with minimal effort.
Another huge plus is the ability to easily get fish into people who generally don’t love it because the flavour is largely disguised by the sauce.
Let’s get cooking…
Start by getting your mashed potatoes on the boil. These should be cooked until fork tender 20-25 minutes.
While the potatoes cook, move on to the sauce. Heat 2 tablespoons of oil in a large pan and add in the leeks, celery, carrots and a pinch of salt. Allow the veg to sweat until they are tender, about 20-25 minutes.
When the veg begins to soften, add in Dijon, thyme corn starch and milk. The sauce should begin to thicken, season with salt and pepper to taste.
Chop the fish up into bite sized pieces and place into an oven proof dish and pour over the sauce.
When the potatoes are cooked, drain, season with salt, pepper, butter and pour in the milk. Mash until creamy.
Top the fish and sauce with the mash and bake for 30 minutes at 180C until bubbling and golden.
Ingredients
4 mixed fish fillets, I used haddock and cod
2 leek stems, thinly sliced
2 celery stalks, diced
2 carrots, diced
1 tsp dried thyme
2 tblsp corn starch
2 cups milk
1 tsp Dijon mustard
Olive oil
Salt
Pepper
- Mashed potatoes
4 large potatoes, diced and boiled
¼ cup milk
Salt
Pepper
1 tblsp butter
Directions
- Start by getting your mashed potatoes on the boil. These should be cooked until fork tender 20-25 minutes.
- While the potatoes cook, move on to the sauce. Heat 2 tablespoons of oil in a large pan and add in the leeks, celery, carrots and a pinch of salt. Allow the veg to sweat until they are tender, about 20-25 minutes.
- When the veg begins to soften, add in Dijon, thyme corn starch and milk. The sauce should begin to thicken, season with salt and pepper to taste.
- Chop the fish up into bite sized pieces and place into an oven proof dish and pour over the sauce.
- When the potatoes are cooked, drain, season with salt, pepper, butter and pour in the milk. Mash until creamy.
- Top the fish and sauce with the mash and bake for 30 minutes at 180C until bubbling and golden.
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