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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for British Fish Pie?
The preparation time for British Fish Pie with leeks & carrots is between 30 and 45 minutes.
What is the total time required to make British Fish Pie with leeks & carrots?
The total time required to make British Fish Pie with leeks & carrots is between 50 and 65 minutes.
How many servings does British Fish Pie provide?
4 servings
What are the main ingredients in British Fish Pie?
Carrot, Coconut Cream, Dijon Mustard, Fish, Fresh Parsley, Leeks, Lemon Juice, Line-caught Hake Fillet, Line-caught Hake Fillets, Peas, Potato
What is the nutritional information of British Fish Pie?
Calories: 658, Carbs: 76 grams, Fat: grams, Protein: 36 grams, Sugar: 17.4 grams, Salt: 400 grams
How do I prepare British Fish Pie?
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!
What should be prepared from my kitchen to make British Fish Pie?
Carrot, Coconut Cream, Dijon Mustard, Fish, Fresh Parsley, Leeks, Lemon Juice, Line-caught Hake Fillet, Line-caught Hake Fillets, Peas, Potato
How many calories does British Fish Pie have?
658 calories
How much fat content does British Fish Pie have?
grams
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