Best Creamy Fish Pie Recipes

CREAMY FISH & LEEK PIE

Steps:

• Heat the oven to 200C/180C fan/gas 6. Prick each potato a few times with a knife (to prevent them from bursting) and bake on a baking tray for 1 hr-1 hr 30 mins or until soft when pressed. Cut the potatoes in half and scoop out the flesh into a bowl and mash it with a fork or ricer. Save the skins for another day. While the potato is still hot, mix in the cream and milk to make a smooth mash, season and set aside.
• While the potatoes are baking, make the fish pie mix. Put a large frying pan on a medium heat. Melt the butter and cook the leeks slowly for 10 mins until they are sweet and tender, then season and add the nutmeg. Stir in the mustard, then pour in the wine and reduce until there is almost no wine left. Pour in the cream and simmer for about 10 mins until reduced by half. Remove from the heat, and add the chives along with the lemon juice and zest. Taste for seasoning.
• Stir the haddock, salmon and prawns into the creamed leeks and transfer to a medium baking dish, then top with the mashed potato, smooth over to cover the fish, and scatter over the cheeses. Bake for 25-30 mins until the cheese has turned golden brown.

CREAMY LEEK, POTATO, CHEDDAR & CHIVE FISH PIE

Steps:

• Tip the flour, salt, thyme and mustard powder into a food processor and pulse briefly. Add the butter and pulse again to a fine breadcrumb texture. Add half the egg and 1 tbsp cold water and pulse until it comes together into a dough (you can add up to 1-2 tbsp more water if it's dry). Tip the dough onto a work surface and knead briefly. Wrap and chill for 30 mins.
• To make the filling, cook the potato in a pan of boiling water for 8-10 mins. Drain and leave to steam-dry. Heat the oil and butter in a large frying pan over a medium heat, and fry the leeks for 5 mins. Stir in the flour and cook for 2 mins, then add the milk, a little at a time, stirring between each addition to combine. Add the cream, cheese and mustard, and cook for 1-2 mins more until the cheese has melted. Stir in the chives and season. Remove from the heat and leave to cool for 15 mins.
• Heat the oven to 220C/200C fan/ gas 8. Gently fold the salmon, potato, haddock and prawns into the creamy leek mixture, then spoon into a 27cm round pie dish. Roll the pastry out on a lightly floured surface to the thickness of a £1 coin. Drape the pastry over the pie, then trim the excess. Crimp the edges, then shape the off-cuts to decorate the top, if you like. Brush with the remaining egg, then bake in the centre of the oven for 35-40 mins until golden. Serve with steamed greens.

SIMPLE CREAMY FISH PIE

Steps:

• Cut the potatoes into large chunks and put in a pan of cold, salted water. Bring to the boil and cook until soft to the centre.
• Meanwhile, put the wine, stock cubes and water in a large pan and bring to the boil. Reduce until about a centimetre is left in the bottom of the pan.
• Add the cream and simmer, stirring, until well blended. Taste and season if necessary.
• Add the fish and simmer for 2-3 minutes. Remove from the heat.
• Using a slotted spoon, carefully move the fish into the pie dish, and add enough sauce to just cover the fish, but not enough that the juice is going to boil over in the oven.
• Cover the fish with a sprinkling of sweetcorn, a thin layer of leek, then the parsley.
• Once the potatoes are cooked, drain and mash, using any remaining sauce from the fish to make smooth. Add a little butter or cream if there's not enough sauce left; it all depends on the size and shape of your cooking dish. Season to taste, then cover the fish with the potato.
• Bake in the top half of a pre-heated oven at 220C for about twenty minutes, or until golden.

CREAMY CORN SMOKED FISH PIE

Steps:

• Boil kumara and mash, add milk and mix thru.
• Heat a dash of oil in a non stick frying pan and cook onion until soft.
• Pour in the Creamy Corn Soup , frozen peas, parsley and lemon zest. Stir over the heat for 2 minutes.
• Stir in the smoked fish then pour into a medium sized oven proof dish.
• Place the mashed kumara on top of the fish pie.
• Place in an oven preheated to 180°C for 25-30 minutes. Finish under the grill for a few minutes to get a great golden top.
• Serve with a salad or your favorite green vegetables.

CREAMY FISH PIE

Steps:

• Pre-heat the oven to 230C/450F/Gas MK 8.
• Put the potatoes into boiling, salted water and bring back to the boil for 2 minutes.
• Carefully add the eggs to the pan and cook for a further 8 minutes until the eggs are hard boiled and the potatoes cooked.
• Drain the potatoes. Remove the eggs and cool under cold water, then shell and quarter them.
• In a separate pan, slowly fry the onion in a little olive oil for about 5 minutes, then add the cream and bring just to the boil. Remove from the heat and add the cheese, lemon juice, mustard and parsley.
• Put the fish, prawns, sweetcorn and eggs into an ovenproof dish. Pour over the sauce and gently mix together.
• Mash the potatoes with a little olive oil, seasoning and nutmeg. Spread over the top of the fish mixture and bake in the oven for 25-30 minutes until the potatoes are golden.

WEIGHT WATCHERS CREAMY FISH PIE 6 POINTS PER SERVING

Steps:

• preheat oven to gas mark 4. place haddock and salmon in a small roasting tin add bay leaf and pepper corns and pour the milk over. cover tightly with baking parchment and cook for about 10 mins until fish just starts to flake.
• strain milk into jug , then break bthe fish into pieces and place in a 1.25litre (2 pint) baking dish. Discard the bay leaf and the peppercorns and scatter the prawns on top of the fish pieces.
• whisk togther the 100ml of strained reserved milk with soft cheese and fromage frais add parsley and season to taste. Pour this sauce over the the fish
• cook leek in pan of boiling water for 5 minutes until soft, drain well. in another pan add the potatoes boiling in water for 15-20 min until tender. drain well mash with mustard and the remaining milk. stir in leeks season to taste.
• top pie with leek mash and spread out with back of a fork cook for 25 minutes untiul bubbling and then place under grill for 5 min to brown the mash.

CREAMY FISH AND MUSHROOM PIE

Steps:

• Preheat the oven to 200°C/400°F/Gas 6 and butter an ovenproof dish, scatter the mushrooms in the bottom, add the fish and season with salt and pepper, to taste; pour the boiling milk over the top, cover and cook in the oven for 20 minutes.
• While the mushrooms and fish are cooking, cover the potatoes with cold water; add a good pinch of salt and boil for 20 minutes; drain and mash with the butter and milk, and season to taste.
• Using a slotted spoon, transfer the fish and mushrooms to a 1.5 litre (11/2 quart American; 1.5 litre Canadian) baking dish. Pour the poaching liquid into a jug and set aside.
• To make the sauce: Melt the butter in a saucepan, add the onion and celery and sauté until soft but not browned; stir in the flour, then remove the pan from the heat; slowly add the reserved liquid to the pan, stirring until it has been absorbed; then return the pan to the heat, stir and simmer to until the sauce thickens; add the lemon juice and parsley, season to taste, then add the sauce to the baking dish, using the sauce to cover the fish and the mushrooms.
• Top with the mashed potato and place the baking dish in the oven for 30-40 minutes until the potatoes are golden brown.

CREAMY FISH PIE

Steps:

• Put the milk and fish into a saucepan with some salt and pepper for seasoning, bring the milk to the boil and bubble gently for five minutes before removing fish with a fish slice and leaving to cool. Don't get rid of the milk!
• Peel the potatoes and cut them into chunks, boil in lightly salted water for 10-15 minutes until soft. Once cooked, drain and mash, adding two tbsp of milk from the fish saucepan and a tbsp of butter. Meanwhile, gently break the fish into flakes with a fork.
• Slice the tomatoes and spring onions into chunks. Mix the flour with a little milk and a tbsp of butter in a saucepan and let it bubble gently for 1 minute before adding the fish, peas, spring onions and tomatoes.
• Turn your grill onto medium. Pour the fish mixture into a 2 litre ovenproof dish and then spoon the potato on top. Cook under the grill until the potato becomes golden.