Ultimate Fish Pie with Cheese & Parsley Mash

Another dish made to highlight SuperNutrio milk, and this one is a great fish pie.

No need to serve this indulgent fish pie with a side of greens, it’s already full of leeks, peas, heaps of herbs and high protein SuperNutrio Full Milk.

 Not often that a pie can be served at a family meal or as a centre piece when guests drop in unannounced, but this pie is something to be proud of.

 Steaming hot to the table or in a big bowl eaten in front of the T.V., enjoy a portion or two of this Fish Pie whenever the mood comes over you.

Go on, give it a go and enjoy your sweet life!

A fish pie that’s a meal all by itself.

 What You Need

•  1 Kg Potatoes

• 750g Raw Mixed Fish – Cut into pieces around the same size – See Tip Box

• 500ml SuperNutrio Full Milk - See Tip Box

• 200g Frozen Peas

• 100g Mature Cheddar Cheese - Grated

• 50g Butter

• 50g Plain Flour

• 20g Fresh Chives – Finely Chopped

• 20g Fresh Parsley – Finely Chopped

• 8 Large Raw King Prawns – See Tip Box

• 6 Spring onions – Roughly Chopped

• 4 Hard Boiled Eggs – Peeled and cut into quarters

• 1 Large Leek – Cleaned and roughly chopped.

• 2tsp Dijon Mustard

• Salt & Pepper – To Taste – See Tip Box

Chop the fish in to around the same size pieces

 How It’s Done

 Potatoes

•  Peel the potatoes and chop them up into pieces around the same size – See Tip Box

• Place the pieces of potato into a large pot, fill the pot with water so that the potatoes are fully covered and add 2 tsp of salt to the water.

• Bring the water to a gentle boil and continue boiling until the potatoes are fork soft – See Tip Box

• Once the potatoes are soft, drain the potatoes into a colander and then return the potatoes to the warm saucepan to steam dry – See Tip Box

• Use a potato masher to mash the potatoes until all of the lumps are gone.

• Once lump free pour in 100ml of the Milk.

• Use the potato masher to keep mashing the potatoes until the milk and potatoes are combined into a smooth and creamy mixture.

• Add the grated cheese and the chopped parsley to the mashed potatoes, and mix until everything is mixed together.

• Add salt and pepper, taste it, and adjust the seasoning to suit your taste – See Tip Box

• Set the potatoes aside until needed.

The parsley and cheese into the potato.

Filling

• Pour 400ml milk into a saucepan and let it slowly heat until it’s just below boiling point.

• Take the pan off the heat and set it aside until needed.

• Put the 50g of butter into a large saucepan, and on a low to medium heat let the butter melt.

• Tip in the chopped leeks and let them cook on a low to medium heat, for around 3-5 minutes, until the leeks start to become soft and a little translucent.

• With the saucepan still on the heat, add the flour and stir until it comes together.

• Let the flour mixture cook on the low heat for 2 minutes, stirring all the time.

• Remove the pan from the heat and using a whisk to stir and whisk all the time, slowly pour the warm milk into the pan.

• Place the saucepan back on the low heat, and keep whisking and stirring until the sauce becomes thick and smooth – around 3-5 minutes.

• Add the finely chopped spring onions, chopped chives, peas and Dijon mustard to the sauce.

• Use a spoon to mix this all together.

• Give the sauce a taste and add a little salt and pepper until the taste suits you.

• Add the raw fish to the sauce and gently mix it in.

Add the fish fish into the sauce.

Assembly and Cooking

•  Heat the oven to 200c

• Find an oven proof dish that will hold the pie, and spoon the filling mixture into the dish, making sure to level the filling.

• Place the quartered eggs and the raw king prawns across the top of the filing.

Lay the raw ing prawns and the quartered eggs on top pf the fish filling.

• Spoon the mashed potato on top of the pie filling and use the back of a fork to make pattern across the top of the potatoes.

• Place the pie dish onto an oven tray and put the tray into the hot oven – See Tip Box

• Let the pie cook until the top is a golden brown, the pie is bubbling and piping hot in the centre – Around 60 minutes – See Tip Box

Mash potato on top and use a fork to make a pattern.

 Tip Box

•  Potatoes – Chop the Potatoes – Cutting the potatoes the same size will allow them to cook at the same rate.

• Potatoes – Fork Soft – To cook until Fork soft means to cook until a fork is easily inserted but not soft enough to be mushy.

• Steam Dry – Steam drying the potatoes may seem like a strange thig to do, but by returning the drained potatoes to the hot pan, it helps the potatoes to dry making it easier to mash and.

• Fish Mix – 1) I used a mix of smoked haddock, cod and salmon in my fish mix, but use what you like.

2) Using frozen fish works perfectly in this dish, just make sure that the fish if completely defrosted before using it.

3) Cutting the pieces of fish to around the same size, will enable the fish to cook at around the same time.

• Prawns – Using the prawns is optional. Using them adds a little indulgence to the dish, but the pie tastes great without it.

• Oven Tray- Placing the pie dish on the oven tray helps with the clean-up, when the pie inevitably over flows.

• To Taste – All palettes are different so add only the amount of seasoning that you like.

• Cooking- Ovens vary so adjust the cooking time according, making sure that the pie is piping hot in the centre.

• Milk - As i mentioned, this dish was made using the new SuperNutrio whole milk, which is full of protein, and it works really well in this fish pie. If you’ve not any of that to hand, use the milk you usually use. It will work beautifully.

Brown, crispy and bubbling.