What are the main ingredients in Crushed Potato Fish Pie?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter

Crushed Potato Fish Pie

Name: Crushed Potato Fish Pie
Prep time: 20 min
Total time: 50 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Butter

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

with hake, mushrooms & fresh dill

Hands on Time: 20 - 45 minutes

Overall Time: 50 - 65 minutes

Download the Recipe for 2

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

Serves 1

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!

Baby Potatoes - 200g
Onion - 1
Leeks - 100g
Cake Flour - 30ml
Low Fat Fresh Milk - 100ml
Fresh Dill - 3g
Lemon - 1
Mushrooms - 125g
Line-caught Hake Fillet - 1
Spinach - 20g
Peas - 50g

Download the Recipe

Serves 2

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!

Baby Potatoes - 400g
Onion - 1
Leeks - 200g
Cake Flour - 60ml
Low Fat Fresh Milk - 200ml
Fresh Dill - 5g
Lemon - 1
Mushrooms - 250g
Line-caught Hake Fillets - 2
Spinach - 40g
Peas - 100g

Download the Recipe

Serves 3

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!

Baby Potatoes - 600g
Onion - 1
Leeks - 300g
Cake Flour - 85ml
Low Fat Fresh Milk - 300ml
Fresh Dill - 8g
Lemons - 2
Mushrooms - 375g
Line-caught Hake Fillets - 3
Spinach - 60g
Peas - 150g

Download the Recipe

Serves 4

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!