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, garnish with a slice of lemon, and indulge in your so-fish-ticated homemade fish pie.
Fantastic Fish Pie
Fantastic 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
- Lemons
- Line-caught Hake Fillet
- Line-caught Hake Fillets
- Peas
- Potato
- Spinach
From your kitchen:
- Oil (cooking, olive & coconut)
- Salt & Pepper
- Water
- Butter
- Milk (optional)
- Paper Towel
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, a squeeze of 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, 20-25 minutes.
PERFECT PIE
Plate up the Fish pie. Garnish with the remaining parsley and serve with any remaining Lemon on the side.
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, a squeeze of 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, 20-25 minutes.
PERFECT PIE
Plate up the Fish pie. Garnish with the remaining parsley and serve with any remaining Lemon on the side.
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, a squeeze of 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. Garnish with the remaining parsley and serve with any remaining Lemon on the side.
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, a squeeze of 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. Garnish with the remaining parsley and serve with any remaining Lemon on the side.
Frequently Asked Questions
What is the preparation time for Fantastic Fish Pie?
The preparation time for Fantastic Fish Pie with leeks & carrots is between 30 and 45 minutes.
What is the total time required to make Fantastic Fish Pie with leeks & carrots?
The total time required to make Fantastic Fish Pie with leeks & carrots is between 50 and 65 minutes.
How many servings does Fantastic Fish Pie provide?
4 servings
What are the main ingredients in Fantastic Fish Pie?
Carrot, Coconut Cream, Dijon Mustard, Fish, Fresh Parsley, Leeks, Lemon, Lemons, Line-caught Hake Fillet, Line-caught Hake Fillets, Peas, Potato, Spinach
What is the nutritional information of Fantastic Fish Pie?
Calories: 719, Carbs: 87 grams, Fat: grams, Protein: 33.9 grams, Sugar: 20.5 grams, Salt: 399 grams
How do I prepare Fantastic 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, a squeeze of 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, 20-25 minutes. PERFECT PIE: Plate up the fish pie. Garnish with the remaining parsley and serve with any remaining lemon on the side.
What should be prepared from my kitchen to make Fantastic Fish Pie?
Carrot, Coconut Cream, Dijon Mustard, Fish, Fresh Parsley, Leeks, Lemon, Lemons, Line-caught Hake Fillet, Line-caught Hake Fillets, Peas, Potato, Spinach
How many calories does Fantastic Fish Pie have?
719 calories
How much fat content does Fantastic Fish Pie have?
grams
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