Fish pie is a favourite amongst households and as the cooler temperatures draw in, the allure of warming, hearty food is ever greater. Here at Season’s Eatings we’ve eaten and cooked our fair share of fish pies, usually with a mash potato topping; however with this recipe we’ve used a breadcrumb and cheese topping, which is much quicker…in fact pretty much instant to prepare.
For the fish, we used a combination of cod, smoked haddock, salmon and prawns, although you’re can use whatever seafood you choose.
Preparation time: 10 minutes
Cooking time: 10 minutes + 20 minutes baking time
- 350ml semi-skimmed milk
- 2 fresh bay leaves
- 1 small onion, finely chopped
- 3 tbsp cornflour
- 2 tbsp creme fraiche
- 400g fish cut into pieces (a mixture of salmon, smoked haddock and cod)
- 120g cooked prawns
- 100g frozen garden peas
- 100g dried breadcrumbs
- 75g cheddar cheese – coarsely grated
- 1 large handful of parsley – chopped
- Pre-heat the oven to 220ºC.
- Pour the milk into a saucepan with the bay leaves and chopped onion. Bring to a simmer over a low heat.
- Mix the cornflour with 3 tbsp of water and mix into a paste. Add to the milk mixture and simmer, stirring for a further 2 – 3 minutes until the sauce has thickened slightly.
- Stir in the mixed fish gently and leave to cook for a couple of minutes. Add the creme fraiche, prawns and peas and cook for a further couple of minutes. Then transfer the cooked pie mixture to a medium-sized ovenproof dish.
- In a separate bowl, mix the dried breadcrumbs, cheddar and chopped parsley together. Sprinkle over the top of the pie mixture. Bake in the oven for 20 minutes or until just golden brown (we left ours in a little too long) on top.
- Serve with steamed green beans.