Quick Fish Pie
1tsp Dijon mustard
300-400g potatoes (new or floury)
1 leek
200g creme fraiche
1-2tbsps double cream
250-300g mixed fish
1tsp dried dill
1 bay leaf
Serves 2
1. Preheat the oven to 190°C Fan; 210°C.
2. If using new potatoes, cut to an even size, or if using floury potatoes, peel andcut to an even size. Boil potatoes for about 17-18 mins until soft.
3. While the potatoes are cooking, clean the leek, halve lengthway and then slice fairly thickly.
4. Put a little olive or coconut oil in a pan to heat and the cook the leek, together with the bay leaf, for 5 mins stirring occasionally. When cooked, remove the bay leaf.
5. Remove the pan with the leeks from the heat and stir through the creme fraiche, mustard, dill, cream and fish pieces cut to even pieces. Place in an ovenproof dish.
6. When the potatoes are cooked, if using new potatoes, drain and crush reasonably evenly leaving lumpy bits. If using floury potatoes, mash with a little milk and butter/margarine.
7. Layer the potatoes on top of the fish mixture.
8. Place a few small knobs of butter/margarine on top of the potato and place the preheated oven for 20-25 mins until the top is slightly crispy and golden and the fish is cooked.
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