Creamy Fish and Mushroom Pie
Indulge in the comforting flavors of a creamy fish and mushroom pie, a hearty dish that brings together tender white fish fillets, earthy cremini mushrooms, and sweet peas in a luscious, velvety sauce. Perfect for cozy evenings, this recipe combines a flaky puff pastry crust with a rich filling infused with garlic, parsley, and a hint of lemon for brightness. The addition of a homemade roux and a blend of milk, fish stock, and cream ensures every bite is decadent and satisfying. Ready in under an hour, this easy-to-make pie is ideal for weeknight dinners or special occasions. Serve it warm, straight from the oven, for the ultimate comfort food experience.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams white fish fillets (such as cod or haddock)
- 200 grams brown or cremini mushrooms, sliced
- 1 medium onion, finely chopped
- 2 cloves garlic cloves, minced
- 50 grams butter
- 2 tablespoons all-purpose flour
- 300 milliliters milk
- 200 milliliters fish stock
- 100 milliliters heavy cream
- 100 grams frozen peas
- 3 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 sheet puff pastry, thawed
- 1 large egg, beaten (for egg wash)
- 1 tablespoon olive oil
Instructions
Preheat your oven to 200°C (400°F).
Heat the olive oil in a large pan over medium heat. Add the chopped onion and cook for 3-4 minutes until softened. Add the garlic and sliced mushrooms, cooking for another 5 minutes until the mushrooms release their moisture and begin to brown.
Remove the cooked vegetables from the pan and set aside. Using the same pan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to make a roux.
Gradually pour in the milk and fish stock while whisking continuously until the mixture thickens into a smooth sauce. Reduce the heat to low, then add the heavy cream, salt, black pepper, and lemon juice. Stir well.
Add the cooked onion and mushrooms back into the sauce. Stir in the frozen peas, chopped parsley, and the fish fillets cut into large chunks. Cook for 2-3 minutes, gently folding to avoid breaking the fish.
Transfer the fish and mushroom filling into a baking dish, spreading it out evenly.
Roll out the puff pastry to match the size of your baking dish. Carefully place the pastry on top of the filling, trimming any excess and pressing the edges against the dish to seal. Use a fork to crimp the edges if desired.
Brush the beaten egg over the top of the pastry to create a golden crust. Use a knife to cut a few small slits in the pastry to allow steam to escape.
Place the pie in the oven and bake for 25 minutes, or until the puff pastry is golden brown and puffed.
Let the pie cool slightly before serving. Enjoy your creamy fish and mushroom pie!
Nutrition Facts
Calories |
3263 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 208.4 g | 267% | |
| Saturated Fat | 102.1 g | 510% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 698 mg | 233% | |
| Sodium | 3588 mg | 156% | |
| Total Carbohydrate | 186.5 g | 68% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 33.8 g | ||
| Protein | 147.0 g | 294% | |
| Vitamin D | 30.1 mcg | 151% | |
| Calcium | 636 mg | 49% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 3530 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
