Sardine Fish Pie
Dive into comfort food heaven with this Sardine Fish Pie, a hearty and nutritious twist on a classic dish. Featuring creamy mashed potatoes, tender vegetables, and canned sardines in olive oil, this pie packs rich flavor and a boost of omega-3s. The filling, crafted with sautéed onions, carrots, peas, a touch of double cream, and a hint of zesty lemon, is topped with velvety mashed potatoes and a golden cheddar crust. Quick to prepare and baked to perfection in just under an hour, this dish is an ideal centerpiece for a cozy family dinner or a seafood lover's delight. Perfect served hot and garnished with fresh parsley, this Sardine Fish Pie offers a satisfying blend of healthful ingredients and gourmet flair.
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Recipe Information
Ingredients
- 900 grams Potatoes
- 75 grams Unsalted butter
- 100 milliliters Milk
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 280 grams Canned sardines in olive oil
- 1 medium White onion
- 2 medium Carrots
- 100 grams Frozen peas
- 2 tablespoons All-purpose flour
- 250 milliliters Vegetable stock
- 50 milliliters Double cream
- 1 teaspoon Lemon zest
- 2 tablespoons Chopped parsley
- 100 grams Grated cheddar cheese
Instructions
Peel and chop the potatoes into evenly sized pieces. Place them in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil and simmer for 15–20 minutes, or until the potatoes are tender.
While the potatoes are cooking, finely dice the onion and carrots. Heat 25 grams of the butter in a large skillet over medium heat. Add the onions and carrots and sauté for 5–7 minutes, or until softened.
Sprinkle the flour over the vegetables in the skillet and cook for 1–2 minutes, stirring constantly. Gradually pour in the vegetable stock, whisking to avoid lumps. Cook for another 2–3 minutes until the mixture thickens.
Lower the heat and stir in the double cream, frozen peas, lemon zest, and parsley. Drain the sardines and gently fold them into the filling, breaking them into smaller chunks. Season with salt and pepper to taste. Remove from heat.
Once the potatoes are cooked, drain them and return to the pot. Mash the potatoes with the remaining 50 grams of butter, warm milk, and a pinch of salt and pepper until smooth and creamy.
Preheat the oven to 200°C (180°C fan) or 400°F. Spoon the sardine and vegetable filling into a deep baking dish. Spread the mashed potatoes evenly over the top, using a fork to create ridges.
Sprinkle the grated cheddar cheese over the mashed potato topping. Place the fish pie on a baking tray to catch any drips, then bake in the preheated oven for 25–30 minutes, or until the topping is golden and crisp.
Allow the pie to cool for a few minutes before serving. Garnish with additional parsley, if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
728 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.4 g | 52% | |
| Saturated Fat | 21.0 g | 105% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 190 mg | 63% | |
| Sodium | 1127 mg | 49% | |
| Total Carbohydrate | 58.2 g | 21% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 8.6 g | ||
| Protein | 34.5 g | 69% | |
| Vitamin D | 6.3 mcg | 31% | |
| Calcium | 540 mg | 42% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1484 mg | 32% | |
*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.
