Latest news with #fishpie
Telegraph
13 hours ago
- General
- Telegraph
Mash 'n' pea fish pie
Fish pie wouldn't be the same without peas. In this version, shared with me by my friend Lorna, the peas are added to the topping rather than mixed through the sauce. Lorna runs an online Duke of Edinburgh cookery school, which is all about building confidence in young people. Before that, she was the queen of canapés, cooking for the stars and writing countless articles and books. There's nothing she doesn't know about cooking, so I practically bit her hand off when she said she had a great fish pie recipe to share. Overview Prep time 25 mins Cook time 35 mins Serves 2 Ingredients 2 Maris Piper potatoes (around 400g), peeled and cut into 3cm cubes 40g butter 20g plain flour 300ml whole milk 300g skinless sustainable white fish fillet (such as cod, haddock or pollock), cut into 3cm cubes, or use a fish pie mix 1 slice white bread 1½ tbsp olive oil 150g frozen peas or petits pois Method Step Put 2 Maris Piper potatoes, peeled and cut into 3cm cubes, in a saucepan of salted water. Bring to the boil, then simmer for 10 minutes or until cooked through. Step While the potatoes are cooking, make the sauce. Melt 20g butter in a small saucepan over a low heat. Step Remove the pan from the heat and stir in 20g plain flour, mixing well. Step Gradually add 300ml whole milk, stirring continuously. If there are any lumps, vigorously beat them out with a wooden spoon or whisk. Step Put the saucepan back over a medium-low heat, bring to a simmer then cook for 1 minute while stirring. The sauce should lightly coat the back of a spoon. Season well with salt and freshly ground black pepper. Step Remove the saucepan from the heat and gently stir in 300g skinless sustainable white fish fillet (such as cod, haddock or pollock), cut into 3cm cubes. Step Make the crumbs by tearing 1 slice white bread, including the crust, into very small pieces. Put them in a small mixing bowl with 1½ tbsp olive oil, season well and stir well with a fork to coat in the oil. Step Preheat the oven to 220C/200C fan/gas mark 7. Step Once the potatoes are cooked, add 150g frozen peas and cook for 2 minutes. Step Drain the potatoes and peas, then return them to the pan. Add the remaining 20g butter and mash well – you should end up with smooth potato, but you'll only be able to crush the peas, so the mixture will be a combination of rough and smooth. Season well with plenty of salt and pepper. Step Spoon the fish and sauce into an ovenproof dish and top with the potato-pea mash, spreading the mixture to the edges of the dish with a fork. Scatter over the crumbs. Step Put the dish on a baking tray and place on the middle shelf of the oven. Bake in the hot oven for 20 minutes, or until the fish is cooked through and the crumbs are crisp and golden. Serve on warmed plates.
The Guardian
09-06-2025
- General
- The Guardian
Rukmini Iyer's quick and easy recipe for harissa and gnocchi-topped fish pie
I love fish pie, and gnocchi, and harissa, so what could be better than a combination of all three? Particularly if it saves you 15 minutes' boiling and then mashing some potatoes. Bookmark this for chillier summer evenings – I'm determined to eat as many meals as possible outside right now, and this will keep you warm when the temperature dips to an unseasonal sub-15C. Use your favourite type of fish, or add some prawns, if you like. Prep 15 min Cook 20 min Serves 4 250ml milk 50g rose harissa – I like Belazu 100g cream cheese 1 tsp sea salt flakes 260g sustainably-sourced cod, or other white fish, cut into roughly 3½cm chunks260g trout, cut into roughly 3½cm chunks150g frozen peas, defrosted500g gnocchi (fresh or vac-packed)20g salted butter 100g cheddar, grated Put the milk, harissa, cream cheese and salt in a large saucepan, turn on the heat and whisk until the cheese melts and is thoroughly incorporated. Bring to a boil, then turn down the heat to a bare simmer – just the tiniest bubbles should break the surface, otherwise you'll boil the fish. Add all the fish and leave to poach for 10 minutes. Add the peas for the last two minutes. Once cooked, the fish should very gently flake apart when cut with a fork, but still neatly hold its shape. Using a slotted spoon, transfer the fish to a pie dish or small roasting tin, then scoop out the peas and scatter over the top. Bring the harissa milk mix back to a boil, drop in the gnocchi and cook for two minutes. Then – and stay with me here – you're going to hold a colander over the fish dish and pour the harissa milk through it on to the fish, leaving the gnocchi in the colander. Stir the butter through the gnocchi in the colander, then tip the gnocchi evenly over the contents of the pie dish. Turn on the grill to medium-high, scatter the cheese over the gnocchi, then grill the fish pie for three to five minutes, until the cheese is golden brown and bubbling – this may take slightly more or less time, depending on how fierce your grill is, so keep an eye on it. Serve hot with a glass of something cold alongside.
