Prep 30 mins
Cook 30 mins
Yummy Fish Pie
- 500 g fish, cut into cubes (fresh and/or smoked fish)
- 8 medium potatoes
- 1 onion
- 1 medium carrot
- 1 tablespoon seeded mustard
- 300 ml cream
- 3 eggs
- 1 cup spinach
- 1 lemon, juice of
- 1 cup shaved parmesan cheese
- 3 tablespoons chopped parsley
- olive oil
- sea salt
- Dice onions and carrots and gently cook in a pan with a little olive oil until softened.
- Reduce the heat and add the cream, seeded mustard, parmesan cheese and lemon juice.
- Boil potatoes until nearly cooked.
- Add the eggs to the water to hard boil.
- This saves another pot.
- The spinach needs to be washed and cooked so this can also be done with the same pot.
- Simply put spinach into a steamer and place over boiling water.
- Put cubed fish into a deep dish.
- Add roughly chopped spinach and hard boiled eggs.
- Pour the cream sauce evenly over.
- Mash potatoes using lots of salt and pepper to give flavor and olive oil instead of milk This will make the topping really crispy.
- Pile potaroes on top of the fish and bake at 180 until hot and crispy.
- Enjoy and try with a nice drop of Sauvignon Blanc.
I had 2 small fish fillets to stretch & made this recipe without the potato top.. I added some peas along with the onion & carrot and some leftover zucchini I had on hand. Quite a nice dinner with some salad..my first time making fish pie..thanks for posting!
wonderful and easy recipe, thank you!!!! even if i did forget the mustard!!!!
Outstanding! White fish can sometimes be a little boring and hard to present in a tasty way, and while I often use mustard on a fish such as Salmon, it didn't occur to me to use it on white fish. I used Tilapea, and made only one tiny change to the recipe: I used an entire bag of spinach instead of 1 cup, so that I could put all veggies into one dish. This made a hearty and tasty oven dish meal, and enabled me to do most of the washing up of the prep stuff while it was in the oven. Excellent for the weekday rush before kid swimming lessons. DH loved this on first bite and said that he would like to see this VERY regularly on our menu. Not only that, but he mentioned about four times after that how much he enjoyed it. It's such a hit that I will be making it again to take to a Sint Nicholas party next week. I used a mature chunk of parmesan cheese and a fairly strong Dijon mustard and the flavours definiately came though, but in a very complimentary way, rather than in an overpowering manner. Please see my rating system: an excellent 5 stars for a recipe that had DH heading back to the kitchen for second and thirds. Thanks for a wonderful recipe that we intend to enjoy often. EDITED TO ADD for reference: I have made this again, for guests, this time with zucchini instead of the spinach, and got 5 star comments. The rest of the recipe stayed the same. DH has tasted both and prefers the spinach version, I have to agree with him, but the difference is not substantial. Excellent recipe, Thanks!