Fish and Broccoli Pie
Dive into the comforting flavors of this Fish and Broccoli Pie, a crowd-pleasing dinner that's both wholesome and satisfying. Featuring tender chunks of white fish, vibrant broccoli florets, and a velvety cheddar cheese sauce infused with a hint of mustard, this pie is topped with creamy mashed potatoes and a golden, cheesy crust that's impossible to resist. Perfect for a family meal, this recipe combines nutritious ingredients like skinless cod or haddock and broccoli, with indulgent textures for a dish that's as nourishing as it is indulgent. Ready in just over an hour, this oven-baked delight pairs beautifully with a fresh green salad or crusty bread, making it ideal for cozy weeknight dinners or weekend gatherings. Try this easy-to-make fish pie recipe for a comforting classic that's packed with flavor and topped with irresistibly crispy mashed potatoes!
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Recipe Information
Ingredients
- 800 g potatoes
- 300 g broccoli
- 400 g white fish (e.g. cod or haddock), skinless and boneless
- 75 g unsalted butter
- 400 ml milk
- 30 g all-purpose flour
- 100 g cheddar cheese, grated
- 1 tsp mustard
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp nutmeg (optional)
Instructions
Peel and chop the potatoes into even-sized chunks. Place them in a pot of salted water, bring to a boil, and cook for 15-20 minutes or until tender. Drain and set aside.
While the potatoes are cooking, prepare the broccoli by cutting it into small florets. Steam or blanch the broccoli for 3-4 minutes until just tender, then drain and set aside.
Cut the white fish into bite-size chunks and season lightly with salt and black pepper. Set aside.
In a saucepan, melt 50 g of butter over medium heat. Add the flour and cook, whisking constantly, for 1-2 minutes to form a roux.
Gradually add the milk to the roux, whisking continuously to ensure a smooth sauce. Cook for 4-5 minutes, or until the sauce thickens.
Stir in the mustard, 75 g of grated cheddar cheese, and a pinch of nutmeg (if using). Mix until the cheese has melted and the sauce is smooth. Adjust seasoning with additional salt and pepper, if needed.
Preheat your oven to 200°C (400°F).
In a large ovenproof dish, layer the steamed broccoli and fish chunks. Pour the cheese sauce over the fish and broccoli, ensuring they are evenly coated.
Mash the cooked potatoes with the remaining 25 g of butter and a pinch of salt. Spread the mashed potato evenly over the filling, creating a smooth or ridged surface (use a fork for texture).
Sprinkle the remaining 25 g of grated cheddar cheese on top of the mashed potatoes for a golden crust.
Place the dish in the preheated oven and bake for 25-30 minutes, or until the top is golden and the filling is bubbling.
Remove from the oven and let rest for 5 minutes before serving. Enjoy your fish and broccoli pie with a side of fresh green salad or crusty bread!
Nutrition Facts
Calories |
593 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.2 g | 36% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 128 mg | 43% | |
| Sodium | 895 mg | 39% | |
| Total Carbohydrate | 51.6 g | 19% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 7.5 g | ||
| Protein | 34.1 g | 68% | |
| Vitamin D | 6.7 mcg | 33% | |
| Calcium | 362 mg | 28% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 1431 mg | 30% | |
*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.
