Crunchy Fish Pie
Dive into comfort food heaven with this irresistible Crunchy Fish Pie, a delightful twist on a classic dish! Featuring tender chunks of white fish, succulent prawns, and optional sweet green peas, all enveloped in a creamy, zesty mustard sauce, this pie is pure indulgence. The topping steals the show with buttery mashed potatoes enriched with cheddar cheese, finished with a golden, crispy layer of panko breadcrumbs for the ultimate crunch. Ready in just over an hour, this easy-to-make fish pie is a perfect choice for family dinners or a special gathering. Serve it warm with a fresh salad or steamed vegetables for a wholesome, crowd-pleasing meal that’s full of texture and flavor.
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Recipe Information
Ingredients
- 500 g white fish fillets (such as cod or haddock), skinless and boneless
- 50 g unsalted butter
- 50 g all-purpose flour
- 500 ml whole milk
- 1 tbsp dijon mustard
- 1 tbsp lemon juice
- 2 tbsp fresh parsley, chopped
- 100 g green peas (optional)
- 100 g pre-cooked prawns, peeled and deveined
- 800 g potatoes, peeled and diced
- 100 g cheddar cheese, grated
- 50 g panko breadcrumbs
- 1 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper, freshly ground
- 0.25 tsp nutmeg (optional)
Instructions
Preheat the oven to 200°C (400°F).
Peel and dice the potatoes. Add them to a large pot of salted boiling water and cook for 15-20 minutes or until fork-tender.
While the potatoes cook, prepare the fish. Cut the white fish fillets into bite-sized pieces and set aside. If using green peas, blanch them in boiling water for 2 minutes, then drain.
To make the sauce, melt the butter in a saucepan over medium heat. Stir in the flour and cook for 1-2 minutes, stirring constantly. Gradually whisk in the milk until smooth. Cook until the mixture thickens, then stir in the dijon mustard, lemon juice, parsley, salt, pepper, and nutmeg (if using).
Add the fish pieces, prawns, and peas (if using) to the sauce. Stir gently to coat, then pour the mixture into a medium-sized ovenproof dish.
When the potatoes are done cooking, drain them and mash until smooth. Stir in half of the grated cheddar cheese and season with salt and pepper to taste.
Spread the mashed potatoes evenly over the fish mixture in the dish, smoothing the surface with a spatula.
In a small bowl, mix the panko breadcrumbs with the remaining cheddar cheese and olive oil. Sprinkle the breadcrumbs evenly over the mashed potato layer.
Bake the fish pie in the preheated oven for 25-30 minutes, or until the topping is golden and crisp.
Let the pie cool slightly before serving. Serve warm with a side salad or steamed vegetables.
Nutrition Facts
Calories |
698 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.5 g | 36% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 163 mg | 54% | |
| Sodium | 1067 mg | 46% | |
| Total Carbohydrate | 66.2 g | 24% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 10.5 g | ||
| Protein | 45.3 g | 91% | |
| Vitamin D | 8.2 mcg | 41% | |
| Calcium | 386 mg | 30% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1532 mg | 33% | |
*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.
