Easy Fish Pie with New Potato Topping | The Gift Of Oil
Easy Fish Pie with New Potato Topping featured image

Easy Fish Pie with New Potato Topping

We’ve made the traditional fish pie lighter by using a crushed new potato topping. This easy and delicious recipe is perfect for a midweek family dinner.

Ready In 60 mins

Serves 4

Easy Fish Pie with New Potato Topping featured image

Ingredients

  • 800g new potatoes
  • 50g butter, plus extra for greasing
  • 1 large leek, sliced
  • 50g plain flour
  • 600ml hot full fat milk
  • zest of one lemon
  • *400g salmon cut into cubes
  • *400g cod cut into cubes
  • *165g raw king prawns, optional
  • *(alternatively use ready bought fish pie mix)
  • 2 tbsp fresh dill, finely chopped
  • 200g fresh spinach, optional
  • Sea salt & black pepper
  • 2 tbsp Rosemary & Garlic Olive Oil plus extra for drizzling
  • Caramelised Onion Balsamic to drizzle
  • handful of fresh parsley, chopped
  • grated cheddar or parmesan cheese for topping, optional

Method

  • Grease a large baking dish (1.7–2 litre baking dish, about 25 x 18cm (10 x 7in) and 7.5cm (3in) deep)
  • Place the new potatoes in a large pan of salted water and bring to the boil and cook until soft, around 20 minutes.
  • Melt 50g butter in a pan and fry the leeks until softened. Add in the flour and cook for a minute or two before removing from the heat.
  • Gradually whisk in the hot milk then return to the heat and bring to the boil stirring until thick and smooth.
  • Stir in the lemon zest, season with salt and pepper and add in the chopped dill.
  • Add the fish and prawns and stir through. *(or fish pie mix)
  • Cook for a few minutes before pouring into the large baking dish.
  • Preheat the oven to 200c (fan 180c/Gas 6)
  • Drain the potatoes then add back into the pan. Using a potato masher gently press down on the potatoes to break them slightly but not mash them completely, creating rough edges.
  • Add 2 tbsp of olive oil and season with salt and pepper then stir.
  • Scatter the spinach on top of the fish mixture then place the potatoes on top of the spinach and drizzle with a little more olive oil and some grated cheese if you fancy!
  • Bake in the oven  for 30 – 40 minutes until the pie is bubbling at the edges and the topping is golden and crispy.
  • Remove from the oven and scatter over the chopped parsley.
  • Serve with a drizzle of Caramelised Onion Balsamic and extra Rosemary & Garlic Olive Oil to taste!

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