This Quick Fish Pie recipe is a great family classic, but when made the traditional way, I find it quite time-consuming to prepare, so it’s not really a viable weekday meal. In this recipe, I’ve sped up the process, cheating a little on the white sauce, and using a great method of grating everything together (a brilliant technique learnt from a Jamie Oliver recipe). Now we can enjoy this comforting pie without all the fuss.
KIDS / GF
Serves 6
Prep time: 20 mins
Cook time: 40 mins
Ingredients:
- 180g crème fraîche (or use a dairy- free alternative, such as oat cream)
- 1 tsp Dijon mustard
- 1 tbsp chopped fresh dill
- 1 tbsp chopped fresh parsley
- 1 clove garlic, grated
- 1 courgette, grated
- 1⁄2 leek, trimmed and grated
- 115g peas
- 2 large handfuls of spinach (about 40g)
- 800g raw fish pie mix (I used salmon, prawns and cod)
- 2 large potatoes (about 600g), grated
- 3 tbsp olive oil
- 20g Cheddar, grated (optional)
Method:
- Preheat the oven to 180°C fan/200°C/gas 6.
- In a large bowl, mix together the crème fraîche, Dijon, dill, parsley and garlic.
- Add the courgette, leek, peas, spinach and fish, and gently toss so everything is coated with the sauce. Tip into a baking dish and level the surface.
- Mix the potatoes with a drizzle of the olive oil and the cheddar, if using. Season with salt and pepper and use to top the fish mixture. Drizzle the remaining olive oil over the top. Bake in the oven for 40 minutes, until bubbling and the top is crisping up and golden.
Amelia Freer is one of the UK’s most respected Nutritional Therapists and healthy eating experts. With a hugely engaged presence on both social and mainstream media, she has four best-selling books to her name and has helped thousands to adopt a happier, healthier life. She takes a scientific, holistic and compassionate approach to health and nutrition and is recognised for her calm, kind and considered approach. Amelia is a regular contributor to mainstream media and has extended her reach with regular appearances at public events, on podcasts and through her website, newsletter and social media channels. She also hosts sell-out workshops, cooking demonstrations and residential retreats.
