‘No Oven’ Fish Pie
A quick and delicious fish pie for when you need fast food!
Makes approximately 4 servings
Preparation time is approximately 10 minutes
Cooking time is approximately 20 minutes
250g washed spinach
600g potatoes, peeled and diced
600g skinless fish fillet, cut into chunks (fresh or defrosted from frozen)
1 tablespoon of cornflour
200 ml of milk for the white sauce plus 50 ml for the mashed potato.
1 tablespoon of butter for the mash; and 1 tablespoon of butter for the white sauce
Salt and pepper
How to make No Oven Fish Pie
Place chopped potatoes in a pan with boiling water and simmer until tender (20 mins)
Meanwhile, put 250ml of milk in a pan with the fish and gently bring to the boil. Reduce heat and simmer for approx. 10 minutes until the fish is cooked (starts to flake).
Put spinach into a greased heat-proof dish and use a slotted spoon to put cooked fish on top; retaining the hot milk in the pan. Add 1 tablespoon of butter to the hot milk.
Mix the cornflour in a cup with a little milk or water to make a smooth paste and add it to the warm milk while whisking, gradually increasing the heat until the sauce simmers and thickens. Turn the heat down to simmer for 2 minutes, then pour over the fish.
Preheat the grill to medium
Drain the potatoes when they are tender and mash with 1 tablespoon of butter, 50 ml of milk, and pepper and salt to taste.
Top the fish with the mashed potato, using a fork to spread it evenly, then place dish under the grill until the mash starts to turn golden and crispy on top.
Serve with vegetables such as ratatouille, broccoli or green beans
HINTS & TIPS
Add tinned, fresh or frozen peas or sweetcorn to the white sauce for the 2 minutes of simmering
Cooked Prawns or halved hard-boiled eggs can be added to the dish before topping with the white sauce and mash.
The white sauce can be replaced with Hidden Vegetable Sauce (see Cooking Good website for recipe)
Suitable for freezing once thoroughly cooled down. Defrost to reheat.
Please click HERE to see Cooking Good’s statement on allergens and substitutions within recipes.
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