Cheesy Fish Pie Recipe

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Cheesy Fish Pie
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Ingredients
14
Count
Nutrition
1281
Calories
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Ingredients:

Directions:

  1. Poach the fish. Put the fish in the frying pan and pour over 150ml of the milk. Add chopped onion with a pinch of cloves and fish seasoning, then add to the milk. Bring the milk just to the boil - you will see a few small bubbles. Reduce the heat and simmer for 8 mins. Lift the fish onto a plate and strain the milk into a jug to cool. Flake the fish into large pieces in the baking dish. Add the strained onions and garlic to the dish over the fish.
  2. Hard-boil the eggs. Bring a small pan of water to a gentle boil, then carefully lower the eggs in with a slotted spoon. Bring the water back to a gentle boil, with just a couple of bubbles rising to the surface. Set the timer for 8 mins, cook, then drain and cool in a bowl of cold water. Peel, slice into quarters and arrange on top of the fish, then scatter over the chopped parsley.
  3. Make the sauce. Melt half the butter in a pan, stir in the corn flour and cook for 1 min over moderate heat. Take off the heat, pour in a little of the cold poaching milk, then stir until blended. Continue to add the milk gradually, mixing well until you have a smooth sauce. Return to the heat, bring to the boil and cook for 5 mins, stirring continually, until it coats the back of a spoon. Remove from the heat, season with salt, pepper and nutmeg, then pour over the fish.
  4. Boil the potatoes for 20 mins. Drain, season and mash with the remaining butter and milk. Use to top the pie, starting at the edge of the dish and working your way in - push the mash right to the edges to seal. Fluff the top with a fork, sprinkle with cheese, then bake for 30 mins.
  5. If you make it in advance (up to a day ahead), chill, then bake for 40 mins.
  6. Assemble and bake. Heat oven to 200C/fan 180C/gas
  7. For different flavours: Seafood: Add 200g raw peeled king prawns to the baking dish along with the poached fish. Salmon & dill: Replace the cod with 200g skinless salmon fillets, and use dill instead of the parsley.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1280.63 Kcal (5362 kJ)
Calories from fat 516.14 Kcal
% Daily Value*
Total Fat 57.35g 88%
Cholesterol 595.49mg 198%
Sodium 1455.46mg 61%
Potassium 2743.64mg 58%
Total Carbs 114.14g 38%
Sugars 31.29g 125%
Dietary Fiber 20.48g 82%
Protein 80.8g 162%
Vitamin C 48.5mg 81%
Vitamin A 3.1mg 103%
Iron 6.5mg 36%
Calcium 1022.7mg 102%
Amount Per 100 g
Calories 98.01 Kcal (410 kJ)
Calories from fat 39.5 Kcal
% Daily Value*
Total Fat 4.39g 88%
Cholesterol 45.57mg 198%
Sodium 111.38mg 61%
Potassium 209.97mg 58%
Total Carbs 8.74g 38%
Sugars 2.39g 125%
Dietary Fiber 1.57g 82%
Protein 6.18g 162%
Vitamin C 3.7mg 81%
Vitamin A 0.2mg 103%
Iron 0.5mg 36%
Calcium 78.3mg 102%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 29.6
    Points
  • 33
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium

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