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Quick Fish Pie with Peas
Type: Main Dishes
Your family will go crazy for this quick fish pie with peas.
Prep Time: 15M
Cooking Time: 20M
Serves: Serves 4
Ingredients:
- 2lb (900g) russet or other baking potatoes, peeled and quartered
- 1 tbsp butter, plus extra for topping, if desired
- 11/2lb (675g) skinless boneless white fish, such as haddock, hake, sustainable cod, or pollack, cut into chunks (see Cook's Notes)
- 2/3 cup whole milk
- 1 cup frozen peas
- 4 hard-boiled eggs, peeled and chopped (optional)
- sea salt and freshly ground black pepper
For the sauce
- 2 tbsp (30g) butter
- 3 tbsp (25g) all-purpose flour
- 11/4 cups whole milk, or as needed
- 1 tbsp Dijon mustard
Directions:
- Preheat the oven to 400°F (200°C), or the broiler to High. Peel and quarter the potatoes, and boil or steam in a pan of salted water for about 15 minutes, or until soft. Drain well, and mash. Add the butter, and mash again. Set aside and keep warm.
- Put the fish in a shallow frying pan. Season well with salt and pepper. Pour in just enough of the milk to cover, and poach over medium heat for 3-4 minutes. Remove the fish with a slotted spoon, and transfer to a baking dish.
- To make the sauce, melt the butter in a saucepan over medium heat. Remove from the heat, and stir in the flour with a wooden spoon until smooth. Return the pan to the heat, and gradually add the milk, stirring constantly. Keep cooking and stirring for 5-6 minutes until the sauce has thickened. Add more milk if needed. Stir in the mustard and season with salt and pepper. Gently stir in the peas and eggs.
- Spoon the sauce over the fish, and stir gently. Top with the reserved mashed potatoes, swirling the surface with a spoon to form peaks.
- Dot with extra butter if desired, then bake or cook under a hot broiler for about 10 minutes, or until the top is crisp and golden and the mixture is heated through.
- If the fish needs to be skinned, lay it skin-side down on a work surface, and slice crosswise along the tip of the tail. Now hold on to the end of the tail, and use a filleting or boning knife to slice under the skin until it pulls away from the flesh.
Excerpted from The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
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