Oh my, it’s time for some fish pie, Chef! A decadent coconut cream & dijon mustard sauce coats leeks, carrots, peas & hake, which is topped with potato mash and baked in the oven until golden. Sprinkle with fresh parsley and indulge in your so-fish-ticated homemade fish pie.
British Fish Pie
British Fish Pie
with leeks & carrots
Hands on Time: 30 - 45 minutes
Overall Time: 50 - 65 minutes
Ingredients:
- Carrot
- Coconut Cream
- Dijon Mustard
- Fish
- Fresh Parsley
- Leeks
- Lemon Juice
- Line-caught Hake Fillet
- Line-caught Hake Fillets
- Peas
- Potato
From your kitchen:
- Oil (cooking, olive & coconut)
- Water
- Butter
- Milk (optional)
- Paper Towel
- Seasoning (salt & pepper)
SMASH THE MASH
Preheat the oven to 220°C. Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and cover.
FOR THE FILLING
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sliced leeks and the carrot pieces until starting to brown, 4-5 minutes (shifting occasionally). Add the coconut cream, cover with a lid, and simmer until the cream is slightly reduced, 2-3 minutes. In the final 30 seconds, add the mustard, the lemon juice, the peas, and a knob of butter. Remove from the heat.
INTO THE OVEN
Pat the fish dry with paper towel and cut into bite-sized pieces. Place the fried leek & carrot mix, the fish pieces, and ½ the chopped parsley into an oven-proof dish. Top with the mashed potato and bake until golden brown, 20-25 minutes.
PERFECT PIE
Plate up the fish pie and garnish with the remaining parsley. Beautiful work, Chef!
Potato - 200g
Leeks - 100g
Carrot - 120g
Coconut Cream - 100ml
Dijon Mustard - 10ml
Lemon Juice - 10ml
Peas - 50g
Line-caught Hake Fillet - 1
Fresh Parsley - 3g
SMASH THE MASH
Preheat the oven to 220°C. Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and cover.
FOR THE FILLING
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sliced leeks and the carrot pieces until starting to brown, 4-5 minutes (shifting occasionally). Add the coconut cream, cover with a lid, and simmer until the cream is slightly reduced, 2-3 minutes. In the final 30 seconds, add the mustard, the lemon juice, the peas, and a knob of butter. Remove from the heat.
INTO THE OVEN
Pat the fish dry with paper towel and cut into bite-sized pieces. Place the fried leek & carrot mix, the fish pieces, and ½ the chopped parsley into an oven-proof dish. Top with the mashed potato and bake until golden brown, 20-25 minutes.
PERFECT PIE
Plate up the fish pie and garnish with the remaining parsley. Beautiful work, Chef!
Potato - 400g
Leeks - 200g
Carrot - 120g
Coconut Cream - 200ml
Dijon Mustard - 20ml
Lemon Juice - 20ml
Peas - 100g
Line-caught Hake Fillets - 2
Fresh Parsley - 5g
SMASH THE MASH
Preheat the oven to 220°C. Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and cover.
FOR THE FILLING
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sliced leeks and the carrot pieces until starting to brown, 4-5 minutes (shifting occasionally). Add the coconut cream, cover with a lid, and simmer until the cream is slightly reduced, 2-3 minutes. In the final 30 seconds, add the mustard, the lemon juice, the peas, and a knob of butter. Remove from the heat.
INTO THE OVEN
Pat the fish dry with paper towel and cut into bite-sized pieces. Place the fried leek & carrot mix, the fish pieces, and ½ the chopped parsley into an oven-proof dish. Top with the mashed potato and bake until golden brown, 25-30 minutes.
PERFECT PIE
Plate up the fish pie and garnish with the remaining parsley. Beautiful work, Chef!
Potato - 600g
Leeks - 300g
Carrot - 240g
Coconut Cream - 300ml
Dijon Mustard - 30ml
Lemon Juice - 30ml
Peas - 150g
Line-caught Hake Fillets - 3
Fresh Parsley - 8g
SMASH THE MASH
Preheat the oven to 220°C. Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and cover.
FOR THE FILLING
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sliced leeks and the carrot pieces until starting to brown, 4-5 minutes (shifting occasionally). Add the coconut cream, cover with a lid, and simmer until the cream is slightly reduced, 2-3 minutes. In the final 30 seconds, add the mustard, the lemon juice, the rinsed spinach, the peas, and a knob of butter. Remove from the heat.
INTO THE OVEN
Pat the fish dry with paper towel and cut into bite-sized pieces. Place the fried leek & carrot mix, the fish pieces, and ½ the chopped parsley into an oven-proof dish. Top with the mashed potato and bake until golden brown, 25-30 minutes.
PERFECT PIE
Plate up the fish pie and garnish with the remaining parsley. Beautiful work, Chef!
Potato - 800g
Leeks - 400g
Carrot - 240g
Coconut Cream - 400ml
Dijon Mustard - 40ml
Lemon Juice - 40ml
Peas - 200g
Line-caught Hake Fillets - 4
Fresh Parsley - 10g
Woolies Products in this dish
