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cooked fish pie on wooden board
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Gourmet Fish Pie

Simple, delicious and extra fancy too ;)
Course Dinner, Lunch
Cuisine Australian, British, Worldwide
Keyword audrey wilkinson, fish pie, gourmet fish pie
Prep Time 15 minutes
Cook Time 40 minutes
Servings 6 people
Calories 271kcal
Author AnotherFoodBlogger

Ingredients

Fish Pie

  • 300 g salmon skinless
  • 200 g white fish snapper, emperor, cod, barramundi
  • 10 prawns peeled
  • 150 g smoked fish
  • 75 g frozen peas
  • 2 cloves garlic crushed
  • 1 tbsp lemon juice
  • 1 lemon zested
  • 1 leek sliced
  • 5 g dill
  • Salt & Pepper

Sauce

  • 50 ml white wine
  • 4 tbsp flour
  • 250 ml fish or veg stock
  • 200 ml milk
  • 50 g butter
  • 50 ml cream

Potato Topping

  • 1 kg potatoes peeled & cut into 2cm pieces
  • 100 g butter cut into cubes
  • 50 g cream

Instructions

Mashed Potatoes

  • Boil potatoes in heavily salted water until you can pierce easily with knife. Approx 15 minutes
  • Drain and allow to steam for a further minute *see tips*
  • Mash using a potato masher or ricer and stir through butter and cream. Set aside

Fish Pie

  • Cut fish into 2cm pieces, place in a shallow casserole dish
  • Add peas, dill, lemon zest and some salt/pepper
    Raw fish, peas & dill in a pan for fish pie
  • Meanwhile, fry the leeks & garlic in a frying pan with the butter and a drizzle of olive oil until softened (3-4 minutes)
    leeks cooking in a pan with a wine bottle in background
  • Add white wine and allow to cook/reduce for a minute
  • Add flour and stir into leeks, Add stock, milk, cream & lemon juice. Stir continuously until there are no lumps and sauce thickens *see tips* (4 minutes)
    fish pie in pan with wine in background
  • Season sauce with salt & pepper and pour over fish. Stir to combine
  • Once cooled slightly add the pre made mashed potatoes, flatten out and use a fork to add little bumps to the mash *see tips*
    uncooked fish pie topped with mash potatoes and wine bottle
  • Bake in the oven for 20 minutes @ 200c or until golden brown *see tips*
  • Serve it on it’s own or with a nice mixed leaf and sliced apple salad.
    fish pie and salad on a plate

Notes

Essential Tools

  • chopping board
  • chef knives
  • measuring utensils
  • shallow casserole dish
  • frying pan
  • potato masher/ricer

Tips/Tricks

  • it’s important to allow the drained potatoes to steam for a further minute – this allows any excess moisture to disappear giving you a lighter & fluffier mash
  • don’t skimp on the butter in the mash – trust me ?
  • when thickening the sauce for the pie thicken it to the finished consistency you want as it won’t reduce further in the oven as it is topped with potato
  • using a fork on the mash potato topping will give you little lumpy bits which will crisp up and add a beautiful texture to the topping
  • if your mash hasn’t browned up sufficiently after the 20 minutes you can pop it under the grill for a couple mins
  • fish pie freezes great. To reheat it I recommend using the oven on a low temp (150c) so that the potatoes crisp up again. Using a microwave works quicker but you won’t have any texture from the potato topping this way

Nutrition

Calories: 271kcal | Carbohydrates: 16g | Protein: 24g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 96mg | Sodium: 201mg | Potassium: 606mg | Fiber: 3g | Sugar: 4g | Vitamin A: 726IU | Vitamin C: 10mg | Calcium: 91mg | Iron: 2mg