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Rustic Homemade Fish Pie

Home-made fish pie

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Delicious and wholesome, homemade fish pie is healthy and easy on the wallet. With a little forward planning, it’s also one of those dishes you can just add to your weekly meal plan, or whip up when you fancy something different. You’ll notice that some of the measurements are not precise. When I cook, I rarely cook with exact measurements as all cookers, saucepan heat distribution, sticking tendency and ovens are different. So I generally use my judgment. Remember, you can always add but you can’t take away! Read on for my full homemade fish pie recipe.

Staple Ingredients

This is a cheap recipe that you can fall back on as long as you have a freezer, as it uses frozen fish fillets, and a store-cupboard supply of potatoes. Most of everything else you will likely already have, like milk, carrots and onions. 

We generally always have potatoes in our house, as while I use them in meal-planning, they’re also a great backup.

I’ve included blitzed frozen peas as an optional extra for your mash in this recipe. You’ll need a good blender to whizz them in. We have a Nutribullet which does the job brilliantly

Fresh vs Frozen

Frozen fish fillets are generally cheaper than fresh, and many of them can be cooked from frozen which means you don’t need to think ahead to defrost them. I also like to use frozen fish fillets as a meal with roasted veg and couscous or bulghur wheat, and I’ll pop another recipe in here next time I incorporate that into our meal plan.

Home-made Fish Pie

Home-made Fish Pie

Yield: Serves 4
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes

Delicious and wholesome, homemade fish pie is healthy and easy on the wallet. With a little forward planning, it’s also one of those dishes you can just add to your weekly meal plan, or whip up when you fancy something different.

Ingredients

Fish Pie Mix

  • 1 onion, diced
  • 1 large carrot, diced
  • 4 frozen fish fillets (a mix of white fish, salmon and smoked)
  • 75g prawns 
  • 1 tablespoon butter
  • 1 heaped tablespoon flour
  • Milk - enough to almost cover the fish
  • A sprinkle of dried dill
  • Optional - 2 hard boiled eggs, quartered

Mashed potato

  • 4 large potatoes
  • 1 tablespoon butter or a drizzle of olive oil
  • Splash of milk
  • 1 tsp mustard
  • Optional - 75g blitzed frozen peas

Instructions

Check that your frozen fish is the 'cook from frozen' kind in advance of making this recipe, otherwise defrost prior to cooking unless using fresh. Defrost any frozen prawns prior to cooking.

Fish Pie Mix

1. Heat the oil or butter in a saucepan then add the onions and carrots, frying gently until softened. Turn off the heat.

2. Meanwhile, add the frozen fish to a seperate saucepan and with enough milk to not-quite cover the fish, placing the lid on top. The thing here is to use less rather than more to avoid a runny sauce. You can always add more if you need to.

3. Heat until just before boiling, then lower to a simmer until the fish is cooked through. Strain the fish, keeping the milk to one side.

Potatoes

4. Peel and cut the potatoes, and boil in a separate saucepan with just enough water to cover them. Boil for 15-20 minutes, until tender enough to easily insert a knife. Drain and set aside.

Fish Pie Mix

5. Return the onion and carrot mixture to a low heat. Add the flour, stirring through the mixture to coat it all. If it feels like it might stick, add a little more butter or olive oil.

6. Once the mixture is fully coated in the flour, pour the fish-infused milk into the pan. Add a little at time, stirring continuously as the sauce thickens. Your sauce should be quite a thick consistency; if it's too runny the mash will soak in and make a delicious but very sloppy mess.

7. Add the fish to the sauce mixture, gently breaking it up into smaller pieces.

8. Add the prawns and a sprinkling of dill and stir through.

9. Pour the fish pie mix into a square or round ovenproof dish. Space the boiled eggs evenly across the dish, pressing them into the mixture to make a level surface.

Potatoes

10. Using the pan that the potatoes were cooked in, melt the butter and then return the potatoes to the pan, leaving the heat on very low.

11. Mash the potatoes, adding the mustard and a little bit of milk. Be careful here; too much milk will make the mash too wet and result in a rather sloppy fish pie! Using a balloon whisk, add a little more milk if needed and whisk the potatoes into a stiff, creamy texture.

12. Turn off the heat. If using, add the blitzed peas and work through the mash.

13. Spoon the potato mixture onto the top of the fish pie mix, then rake through with a fork and add some grated cheese, if you like.

Bake in the oven and serve!

14. Cook in the oven for 20-25 minutes until golden, and serve with seasonal greens.

I’d be so grateful if you added the below pin to your Pinterest boards!

Rustic Home made Fish Pie

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5 Store Cupboard Dinners

Homemade Vegetable Soup

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