Roast potato fish pie
Delight in layers of flaky fish, creamy potatoes, and savory herbs baked to perfection. This hearty dish is a flavorful twist on the classic fish pie.
Ingredients:
- 6 tbsp vegetable oil
- 800g Maris Piper potatoes, cut into 2cm chunks
- 20g butter
- 2 shallots, finely chopped
- 100ml white wine
- 20g plain flour
- 275ml whole milk
- 1 tbsp Dijon mustard
- 200ml double cream
- 150g mature cheddar, grated
- 150g frozen peas
- 600g fish pie mix (ours had salmon, smoked mackerel and cod)
- small bunch of parsley, finely chopped
- 1 lemon, zested and juiced
- winter greens or salad, to serve
Instructions:
- Preheat your oven to 220C/200C fan/gas 7. Pour the oil over a large baking tray and place in the oven to warm up. Put the potatoes in a large pot, add water and salt. Bring to a boil, then lower the heat and simmer for 8-10 mins. Drain and let them dry by steam.
- Carefully take out the baking tray from the oven and add the potatoes. Sprinkle with sea salt and black pepper and turn them to cover in the oil. Roast for 35-40 mins until they are crispy, flipping them halfway through.
- While the potatoes are roasting, prepare the filling. Melt the butter in a large saucepan over medium heat and sauté the shallots for 5 mins until they are soft. Add the wine and cook for 2 mins until it reduces. Mix in the flour and stir until a paste forms.
- Slowly whisk in the milk until a smooth sauce forms, then add the mustard and cream. Let it simmer for 2 mins, stirring occasionally. Add 100g of cheese, peas, fish pie mix, cover and cook for 8 more mins, stirring occasionally until the peas thaw and the fish is almost cooked through. Stir in the parsley, lemon zest and juice, then season to your liking.
- Transfer the filling into a deep 20 x 25cm casserole dish and top it with the roasted potatoes. Sprinkle with the remaining cheese. Reduce the oven temperature to 200C/180C fan/gas 6 and bake the pie for 15-20 mins until it bubbles at the edges. Serve with winter greens or a fresh salad.
Summary:
- Calories: 4617 kcal
- Fat: 315 g
- Protein: 204 g
- Carbs: 234 g
- Potassium: 7368 mg
- Magnesium: 544 mg