This fish pie contains a tasty filling of spinach, mushrooms, and tender hake. Instead of putting a classic mash on top, we used quick-crushed potatoes! Comfort food, yes. Boring, absolutely not!
Crushed Potato Fish Pie
Crushed Potato Fish Pie
with hake, mushrooms & fresh dill
Hands on Time: 20 - 45 minutes
Overall Time: 50 - 65 minutes
Ingredients:
- Baby Potatoes
- Cake Flour
- Fish
- Fresh Dill
- Leeks
- Lemon
- Lemons
- Line-caught Hake Fillet
- Line-caught Hake Fillets
- Low Fat Fresh Milk
- Mushrooms
- Onion
- Peas
- Spinach
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter
BOILING AWAY
Preheat the oven to 200°C. Place the baby potato chunks in a pot of salted water over a high heat. Pop on a lid and bring to the boil. Once boiling, remove the lid and reduce the heat. Allow to simmer for 10-15 minutes until cooked through and soft. Remove from the heat and drain. Use a fork to break up the potatoes into rough, chunky pieces. Cover to keep warm.
BUTTERY BECHÉMAL
Place a pan over a medium heat with 10g of butter. When hot, add the diced Onion and the sliced leek and fry for 3-4 minutes until soft, shifting occasionally. Add the flour and cook out for 1-2 minutes, shifting constantly. Remove from the heat and gradually pour in the milk. Mix until fully combined. Add water in 50ml increments until loosened and a saucy consistency.
FINISH THE FILLING
Once the sauce is fully combined and loosened, gently simmer for 2-3 minutes until thickened, stirring constantly. If the sauce is too thick for your liking, loosen with an extra splash of water. Reduce the heat to low and add ½ the chopped dill, the lemon zest, and seasoning. Add the chopped Mushrooms, the hake chunks, and the rinsed spinach. Gently simmer for 2-3 minutes until the hake is cooked through, stirring occasionally. On completion, add the peas.
TOP & BAKE
Pour the Fish mixture into an ovenproof dish. Evenly spread over the potato pieces. Pop in the hot oven and bake for 15-20 minutes until bubbling and golden.
TIME TO EAT!
Dish up a hearty helping of the Fish pie. Garnish with the remaining dill. Serve with a Lemon wedge. There you have it, Chef!
BOILING AWAY
Preheat the oven to 200°C. Place the baby potato chunks in a pot of salted water over a high heat. Pop on a lid and bring to the boil. Once boiling, remove the lid and reduce the heat. Allow to simmer for 10-15 minutes until cooked through and soft. Remove from the heat and drain. Use a fork to break up the potatoes into rough, chunky pieces. Cover to keep warm.
BUTTERY BECHÉMAL
Place a pan over a medium heat with 20g of butter. When hot, add the diced Onion and the sliced leek and fry for 4-6 minutes until soft, shifting occasionally. Add the flour and cook out for 1-2 minutes, shifting constantly. Remove from the heat and gradually pour in the milk. Mix until fully combined. Add water in 50ml increments until loosened and a saucy consistency.
FINISH THE FILLING
Once the sauce is fully combined and loosened, gently simmer for 2-3 minutes until thickened, stirring constantly. If the sauce is too thick for your liking, loosen with an extra splash of water. Reduce the heat to low and add ½ the chopped dill, the lemon zest, and seasoning. Add the chopped Mushrooms, the hake chunks, and the rinsed spinach. Gently simmer for 2-3 minutes until the hake is cooked through, stirring occasionally. On completion, add the peas.
TOP & BAKE
Pour the Fish mixture into an ovenproof dish. Evenly spread over the potato pieces. Pop in the hot oven and bake for 15-20 minutes until bubbling and golden.
TIME TO EAT!
Dish up a hearty helping of the Fish pie. Garnish with the remaining dill. Serve with a Lemon wedge. There you have it, Chef!
BOILING AWAY
Preheat the oven to 200°C. Place the baby potato chunks in a pot of salted water over a high heat. Pop on a lid and bring to the boil. Once boiling, remove the lid and reduce the heat. Allow to simmer for 15-20 minutes until cooked through and soft. Remove from the heat and drain. Use a fork to break up the potatoes into rough, chunky pieces. Cover to keep warm.
BUTTERY BECHÉMAL
Place a pan over a medium heat with 30g of butter. When hot, add the diced Onion and the sliced leek and fry for 6-8 minutes until soft, shifting occasionally. Add the flour and cook out for 1-2 minutes, shifting constantly. Remove from the heat and gradually pour in the milk. Mix until fully combined. Add water in 50ml increments until loosened and a saucy consistency.
FINISH THE FILLING
Once the sauce is fully combined and loosened, gently simmer for 3-4 minutes until thickened, stirring constantly. If the sauce is too thick for your liking, loosen with an extra splash of water. Reduce the heat to low and add ½ the chopped dill, the lemon zest, and seasoning. Add the chopped Mushrooms, the hake chunks, and the rinsed spinach. Gently simmer for 2-3 minutes until the hake is cooked through, stirring occasionally. On completion, add the peas.
TOP & BAKE
Pour the Fish mixture into an ovenproof dish. Evenly spread over the potato pieces. Pop in the hot oven and bake for 20-25 minutes until bubbling and golden.
TIME TO EAT!
Dish up a hearty helping of the Fish pie. Garnish with the remaining dill. Serve with a Lemon wedge. There you have it, Chef!
BOILING AWAY
Preheat the oven to 200°C. Place the baby potato chunks in a pot of salted water over a high heat. Pop on a lid and bring to the boil. Once boiling, remove the lid and reduce the heat. Allow to simmer for 15-20 minutes until cooked through and soft. Remove from the heat and drain. Use a fork to break up the potatoes into rough, chunky pieces. Cover to keep warm.
BUTTERY BECHÉMAL
Place a pan over a medium heat with 40g of butter. When hot, add the diced Onion and the sliced leek and fry for 6-8 minutes until soft, shifting occasionally. Add the flour and cook out for 1-2 minutes, shifting constantly. Remove from the heat and gradually pour in the milk. Mix until fully combined. Add water in 50ml increments until loosened and a saucy consistency.
FINISH THE FILLING
Once the sauce is fully combined and loosened, gently simmer for 3-4 minutes until thickened, stirring constantly. If the sauce is too thick for your liking, loosen with an extra splash of water. Reduce the heat to low and add ½ the chopped dill, the lemon zest, and seasoning. Add the chopped Mushrooms, the hake chunks, and the rinsed spinach. Gently simmer for 2-3 minutes until the hake is cooked through, stirring occasionally. On completion, add the peas.
TOP & BAKE
Pour the Fish mixture into an ovenproof dish. Evenly spread over the potato pieces. Pop in the hot oven and bake for 20-25 minutes until bubbling and golden.
TIME TO EAT!
Dish up a hearty helping of the Fish pie. Garnish with the remaining dill. Serve with a Lemon wedge. There you have it, Chef!
Frequently Asked Questions
What is the preparation time for Crushed Potato Fish Pie?
The preparation time for Crushed Potato Fish Pie with hake, mushrooms & fresh dill is between 20 and 45 minutes.
What is the total time required to make Crushed Potato Fish Pie with hake, mushrooms & fresh dill?
The total time required to make Crushed Potato Fish Pie with hake, mushrooms & fresh dill is between 50 and 65 minutes.
How many servings does Crushed Potato Fish Pie provide?
4 servings
What are the main ingredients in Crushed Potato Fish Pie?
Baby Potatoes, Cake Flour, Fish, Fresh Dill, Leeks, Lemon, Lemons, Line-caught Hake Fillet, Line-caught Hake Fillets, Low Fat Fresh Milk, Mushrooms, Onion, Peas, Spinach
What is the nutritional information of Crushed Potato Fish Pie?
Calories: 598, Carbs: 90 grams, Fat: grams, Protein: 37.5 grams, Sugar: 22.9 grams, Salt: 323 grams
How do I prepare Crushed Potato Fish Pie?
TIME TO EAT!: Dish up a hearty helping of the fish pie. Garnish with the remaining dill. Serve with a lemon wedge. There you have it, Chef! BOILING AWAY: Preheat the oven to 200°C. Place the baby potato chunks in a pot of salted water over a high heat. Pop on a lid and bring to the boil. Once boiling, remove the lid and reduce the heat. Allow to simmer for 10-15 minutes until cooked through and soft. Remove from the heat and drain. Use a fork to break up the potatoes into rough, chunky pieces. Cover to keep warm. BUTTERY BECHÉMAL: Place a pan over a medium heat with 20g of butter. When hot, add the diced onion and the sliced leek and fry for 4-6 minutes until soft, shifting occasionally. Add the flour and cook out for 1-2 minutes, shifting constantly. Remove from the heat and gradually pour in the milk. Mix until fully combined. Add water in 50ml increments until loosened and a saucy consistency. TOP & BAKE: Pour the fish mixture into an ovenproof dish. Evenly spread over the potato pieces. Pop in the hot oven and bake for 15-20 minutes until bubbling and golden. FINISH THE FILLING: Once the sauce is fully combined and loosened, gently simmer for 2-3 minutes until thickened, stirring constantly. If the sauce is too thick for your liking, loosen with an extra splash of water. Reduce the heat to low and add ½ the chopped dill, the lemon zest, and seasoning. Add the chopped mushrooms, the hake chunks, and the rinsed spinach. Gently simmer for 2-3 minutes until the hake is cooked through, stirring occasionally. On completion, add the peas.
What should be prepared from my kitchen to make Crushed Potato Fish Pie?
Baby Potatoes, Cake Flour, Fish, Fresh Dill, Leeks, Lemon, Lemons, Line-caught Hake Fillet, Line-caught Hake Fillets, Low Fat Fresh Milk, Mushrooms, Onion, Peas, Spinach
How many calories does Crushed Potato Fish Pie have?
598 calories
How much fat content does Crushed Potato Fish Pie have?
grams
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