eCook Meal
Crushed Potato Fish Pie
with hake, mushrooms & fresh dill
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!
Serving guide
Choose your portion size.
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!
Shopping
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Woolies Products in this dish
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 Potato, Cake Flour, Dill, Fish, Leek, Lemon, Line-caught Hake Fillets, Milk, Mushrooms, Onion, Pea, 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?
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. 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. 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! 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.
What should be prepared from my kitchen to make Crushed Potato Fish Pie?
Baby Potato, Cake Flour, Dill, Fish, Leek, Lemon, Line-caught Hake Fillets, Milk, Mushrooms, Onion, Pea, Spinach
How many calories does Crushed Potato Fish Pie have?
598 calories
How much fat content does Crushed Potato Fish Pie have?
grams