Fish Pie
This comforting fish pie is a delicious blend of flaky cod and smoked haddock nestled in a creamy mushroom and vegetable sauce, topped with tender potatoes and a golden cheese crust. With a hint of parsley and lemon to brighten the flavors, this dish is sure to warm both hearts and bellies.
— Constant Cookbook
Ingredients
- 250g cod or haddock fillet, skinned
- 150g smoked haddock fillet, skinned
- 200ml milk
- 1 x 295g can condensed mushroom soup
- 1 x 198g can sweet corn
- 1 x 300g can peas
- 4 tbsp freshly chopped parsley
- freshly ground nutmeg (optional)
- juice of ½ lemon
- freshly ground black pepper
- 1 x 820g can potatoes, drained and cut into quarters
- 125g cheddar cheese, grated
Instructions
- Preheat the oven to 190°C/375°F/Gas Mark 5
- Lay the fish in a large frying pan and pour over the milk. Cover and bring slowly to the boil. Simmer gently for 5-7 minutes or until the fish flakes apart. Remove the fish and place into one large ovenproof dish or four individual dishes
- Add the soup to the milk and heat gently until thoroughly combined
- Add the sweet corn, peas, parsley, nutmeg (if using), the lemon juice and pepper, and pour over the fish
- Place the potatoes on top of the fish and scatter with cheese
- Bake for 25 minutes or until the potatoes are beginning to turn golden and the fish filling is hot and bubbling
Yield
Serves 4
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