Fish pie recipe: seafood pie video

white fish

🥗Healthier: cod

💰Cheaper: pollock

Pollock is often less expensive while still providing a mild flavor.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil offers healthier fats, while margarine can be more affordable.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds flavor with fewer calories, while processed cheese can be more economical.

milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is lower in calories, while evaporated milk can be a cost-effective substitute.

Preheat the oven to moderate heat, about 180°C (356°F).

Boil 6 baked potatoes in a large pot of water until really soft.

Peel the potatoes and chop them if you're in a hurry to avoid them getting watery.

Skin the smoked haddock and salmon, using paper towel to help remove the skin.

Pick out any bones from the fish with your fingers and chop it into chunks.

Chop 1 onion and 1-2 carrots.

Heat a pan over medium heat and add a couple of tablespoons of olive oil.

Gently fry the diced carrots and onion until softened.

Juice a lemon and grate a few handfuls of cheddar cheese, reserving some for topping.

Add about 800 g of fish to the pan.

Add frozen peas directly from the freezer to the mixture.

For the sauce, drizzle in double cream or make a white sauce with 1 tablespoon of flour, 1 tablespoon of butter, and about 500 ml of milk.

Stir the sauce until it reaches a nice runny consistency, adding more cream if necessary.

Season the mixture with salt, black pepper, and a teaspoon of mustard for flavor.

Grate a little nutmeg into the sauce.

Spread the mashed potatoes over the fish mixture, using fingers to smooth it out.

Top with grated cheese and optionally some dill.

Bake in the preheated oven for about 20 minutes until bubbling and golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens