Creamy fish pie
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This creamy and delicious fish pie is a traditional classic, and a firm family favourite.
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Cooking time: 55 mins
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Serves: 4
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Skill level: Easy peasy
Ingredients
- 50g butter
- 50g plain flour
- 600ml semi-skimmed milk
- 142ml single cream
- Squeeze of lemon juice
- 85g bag watercress, roughly chopped
- 450g smoked haddock fillet, skinned and cut into chunks
- 100g white fish fillet such as cod or haddock, cut into chunks
- 340g block frozen puff pastry, thawed
- 1 egg, beaten, to glaze
Method
- Preheat the oven to 190C/gas 5. Melt the butter in a large saucepan and add the flour. Cook, stirring, for 1 minute then remove from the heat. Gradually stir in the milk. Return to the heat and bring to the boil, stirring until thickened.
- Stir in the cream and lemon juice and season. Stir in the watercress. Place the fish in an ovenproof pie dish and pour over the watercress sauce.
- On a floured surface, roll out the pastry to the thickness of a pound coin, large enough to cover the dish. Brush the edge of the dish with a little egg and place the pastry over the dish. Trim the edges. Make a small hole in the centre to allow steam to escape, then brush with the egg. Bake for 35 minutes until the pastry is crisp and golden.
Nutritional information per portion
- Calories 780(kcal)
- Fat 45.0g
- Saturates 21.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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Your comments
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Ashley Charters, posted 6 months ago
fish pie is lovely but sometimes i cant get the sauce thick enough, do i just add more flour x
