This old-fashioned fish pie is filled with a delicious creamy sauce, infused with a combination of fresh and smoked fish, parsley, mustard and lemon. Topped with mashed potato and parmesan and cooked until golden brown.
This Week
2 Dec - 8 Dec
Meal Prep Guide
Make the dressing (Store in a jar in the fridge)
- 2 Tbsp apple cider vinegar
- 2 Tbsp olive oil
- ½ tsp honey
- ½ tsp dijon mustard
- Salt and pepper
- Add all the ingredients to jar and shake well.
Make the fish pie
This pie can be made ahead of time. Head to the recipe and follow up to step 7. It will last 2 days in the fridge or alternatively, you can freeze and defrost it in the morning you intend to cook it.
Tips
Tips
- For extra flavour, poach the fish in the liquid used for the white sauce – In a large pot, add milk, stock and 2 bay leaves, bring to a simmer then add the white fish and the smoked fish. Poach the fish for 5-7 minutes. Once cooked, remove the fish from the liquid and place it into a baking dish (reserve the infused liquid for the white sauce – bay leaves removed). Using two forks, gently break the fish apart.
- Freshly made mash is easier to spread than cold mash, so try to time the mash to be finished after the filling.
- Fish pie is a great frozen – freeze either before or after it has been cooked. We love to freeze our dishes in pyrex containers as they can go from the freezer into the oven.
Meal prep guide – if you followed the meal prep guide you would have made the pie and just need to cook it and you would have already made the dressing for the cos.
This recipe serves four, if you’re cooking for two simply halve the recipe.
Shortcuts
Vegetables
- Add extra vegetables like carrots and celery (finely diced). Add at the same as the onion and leeks.
- Add spinach, steam or blanch the spinach until wilted, drain and gently squeeze out as much water then finely chop. Scatter the spinach over the fish at the same time as the peas.
Protein
- Mix up the seafood filling, depending on what fish you can find or have on hand. You could add salmon, prawns or even scallops.
- For a more budget-friendly dish, you can swap fish for canned tuna and salmon.
- Add 4 boiled eggs to the filling. Cut into quarters and scatter over pie after the fish.
- For a vegan variation follow this recipe or alternative pie cook our our cottage pie – see variations for vegetarian version.
Ingredients
- 250ml vegetable stock
- 250ml plant based milk
- 1 brown onion (diced)
- 1 leek (sliced)
- 1 carrot (diced)
- 2 stalks celery (diced)
- 3 garlic cloves (crushed)
- 2 Tbsp (30g) plant based butter or olive oil
- 4 Tbsp flour
- ¼ cup fresh parsley (finely chopped)
- ¼ cup fresh dill (finely chopped)
- 2 Tbsp capers
- 1 Tbsp caper brine
- 1 tsp dijon mustard
- 1 lemon (zest and juice)
- 1 x 400g tin cannellini beans (drained and rinsed)
- 1 cup frozen peas
- Olive oil
- Salt and pepper
Mash potato topping
- 750g agria potatoes -approx. 4 medium potatoes (peeled and chopped)
- ¼ – ½ cup plant based milk
- 2 Tbsp (30g) plant based butter
- Salt and pepper
Breadcrumb topping
- 1 cup breadcrumbs
- 1 garlic clove
- Olive oil
- Salt
Method
- Start by preheating the oven to 180 degrees, fan bake.
- Get started with your mash (as per below)
- Mix the milk and the stock together and set aside, ready for the white sauce.
- In a large fry pan over medium-high heat, add 1-2 Tbsp of olive oil, onion, leek, carrots, celery and salt; cook for 5 minutes or until soft. Reduce the heat, then add the garlic and butter; once the butter has melted, add the flour and mix until a gluey mixture forms.
- Slowly add the liquid, whisking well the whole time, the sauce will get thick and creamy. Remove from the heat and stir through the parsley, dill, capers, brine mustard, lemon juice and zest; season to taste.
- Add the cannellini beans and peas to the white sauce and gently stir to mix through the white sauce.
- Add the sauce mix to a medium baking dish.
- Top with the mashed potato, dollop little spoonfuls over the top of the pie then spread gently creating an even layer (you could use a fork to add texture to the top of the pie to help it get extra crispy).
- Sprinkle over the crispy bread crumbs (as per below), then pop into the oven for 30-35 minutes or until golden.
Mash potato topping
- Add potatoes to a large pot then add water and 1 tsp of salt. Bring to a boil, then reduce to a rapid simmer, boil for 15 minutes or until potatoes are very soft (test with a fork).
- Once cooked, drain and add back into the pot; add butter, milk, salt and pepper. Mash until creamy (you may need to add more milk to get the right consistency)
Bread crumb topping
- Add about 2 tablespoons of olive oil to the pan over medium heat, then add the breadcrumbs, add the garlic and season with salt; toast until golden brown and crispy.
Other
- Replace potato mash with sweet potato mash, pumpkin mash or a butter bean mash.
Ingredients
Fish pie filling
- 250ml vegetable, fish or chicken stock
- 250ml milk
- 1 brown onion (diced)
- 1 leek (sliced)
- 1 garlic clove (crushed)
- 2 Tbsp (30g) butter
- 4 Tbsp flour
- ¼ cup Italian parsley (finely chopped)
- 1 tsp dijon mustard
- 1 lemon (zest and juice)
- 250g white fish (cut into bite-sized pieces)
- 150g smoked white fish – we used kahawai (flaked into bite-sized pieces)
- 1 cup frozen peas (defrosted)
- Olive oil
- Salt and pepper
Mashed potato topping
- 750g agria potatoes – approx. 4 medium potatoes (peeled and chopped)
- ¼ cup milk
- 2 Tbsp (30g) butter
- Salt and pepper
- Parmesan
Side salad
- 1 head x petite cos (roughly torn)
- 2 Tbsp apple cider vinegar
- 2 Tbsp olive oil
- ½ tsp honey
- ½ tsp dijon mustard
- Salt and pepper
Method
- Start by preheating the oven to 180 degrees, fan bake.
- Get started with your mash (method below).
- Mix the milk and the stock together and set aside, ready for the white sauce.
- In a large fry pan over medium-high heat, add 1-2 Tbsp of olive oil, onion, leek and salt; cook for 5 minutes or until soft and translucent. Reduce the heat, then add the garlic and butter; once the butter has melted, add the flour and mix until a gluey mixture forms.
- Slowly add the liquid, whisking well the whole time, the sauce will get thick and creamy. Remove from the heat and stir through the parsley, mustard, lemon juice and zest; season to taste.
- Add the raw fish, smoked fish and defrosted peas to the white sauce and gently stir to mix through the white sauce.
- Add the sauce mix to a medium baking dish.
- Top with the mashed potato, dollop little spoonfuls over the top of the pie then spread gently creating an even layer (you could use a fork to add texture to the top of the pie to help it get extra crispy).
- Sprinkle over parmesan cheese, then pop into the oven for 30-35 minutes or until golden brown.
- While the pie is cooking, prepare the salad. Grab a large bowl, add all the dressing ingredients, mix to combine then add the cos and toss to coat in the dressing.
Mashed potato topping
- Add potatoes to a large pot then add water and 1 tsp of salt. Bring to a boil, then reduce to a rapid simmer, boil for 15 minutes or until potatoes are very soft (test with a fork).
- Once cooked, drain and add back into the pot; add butter, milk, salt and pepper. Mash until creamy (you may need to add more milk to get the right consistency).
Variations
Vegetables
- Add extra vegetables like carrots and celery (finely diced). Add at the same as the onion and leeks.
- Add spinach, steam or blanch the spinach until wilted, drain and gently squeeze out as much water then finely chop. Scatter the spinach over the fish at the same time as the peas.
Protein
- Mix up the seafood filling, depending on what fish you can find or have on hand. You could add salmon, prawns or even scallops.
- For a more budget-friendly dish, you can swap fish for canned tuna and salmon.
- Add 4 boiled eggs to the filling. Cut into quarters and scatter over pie after the fish.
- For a vegan variation follow this recipe or alternative pie cook our our cottage pie – see variations for vegetarian version.
Ingredients
- 250ml vegetable stock
- 250ml plant based milk
- 1 brown onion (diced)
- 1 leek (sliced)
- 1 carrot (diced)
- 2 stalks celery (diced)
- 3 garlic cloves (crushed)
- 2 Tbsp (30g) plant based butter or olive oil
- 4 Tbsp flour
- ¼ cup fresh parsley (finely chopped)
- ¼ cup fresh dill (finely chopped)
- 2 Tbsp capers
- 1 Tbsp caper brine
- 1 tsp dijon mustard
- 1 lemon (zest and juice)
- 1 x 400g tin cannellini beans (drained and rinsed)
- 1 cup frozen peas
- Olive oil
- Salt and pepper
Mash potato topping
- 750g agria potatoes -approx. 4 medium potatoes (peeled and chopped)
- ¼ – ½ cup plant based milk
- 2 Tbsp (30g) plant based butter
- Salt and pepper
Breadcrumb topping
- 1 cup breadcrumbs
- 1 garlic clove
- Olive oil
- Salt
Method
- Start by preheating the oven to 180 degrees, fan bake.
- Get started with your mash (as per below)
- Mix the milk and the stock together and set aside, ready for the white sauce.
- In a large fry pan over medium-high heat, add 1-2 Tbsp of olive oil, onion, leek, carrots, celery and salt; cook for 5 minutes or until soft. Reduce the heat, then add the garlic and butter; once the butter has melted, add the flour and mix until a gluey mixture forms.
- Slowly add the liquid, whisking well the whole time, the sauce will get thick and creamy. Remove from the heat and stir through the parsley, dill, capers, brine mustard, lemon juice and zest; season to taste.
- Add the cannellini beans and peas to the white sauce and gently stir to mix through the white sauce.
- Add the sauce mix to a medium baking dish.
- Top with the mashed potato, dollop little spoonfuls over the top of the pie then spread gently creating an even layer (you could use a fork to add texture to the top of the pie to help it get extra crispy).
- Sprinkle over the crispy bread crumbs (as per below), then pop into the oven for 30-35 minutes or until golden.
Mash potato topping
- Add potatoes to a large pot then add water and 1 tsp of salt. Bring to a boil, then reduce to a rapid simmer, boil for 15 minutes or until potatoes are very soft (test with a fork).
- Once cooked, drain and add back into the pot; add butter, milk, salt and pepper. Mash until creamy (you may need to add more milk to get the right consistency)
Bread crumb topping
- Add about 2 tablespoons of olive oil to the pan over medium heat, then add the breadcrumbs, add the garlic and season with salt; toast until golden brown and crispy.
Other
- Replace potato mash with sweet potato mash, pumpkin mash or a butter bean mash.
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