Try this “buried treasure” fish pie recipe for a real comfort meal – it’s easy enough for midweek, but tasty enough for the weekend!
Fresh fish can be expensive, particularly if you go for pricier cuts like fillets or salmon “steaks,” and the same goes for cod, haddock or other white fish. But there’s no need to spend a fortune on expensive cuts if the fish is going to end up in a pie. The most important thing is that your fish is fresh and comes from a reputable source.
One of the things we’re conscious about is saving money, so when making this pie, simply ask your fishmonger for tail pieces or offcuts – the bits that would normally go to waste. Once home, pick over the pieces to make sure there are no bones or sinew, cut off any skin, give the fish a thorough wash to remove any residual scales, and cut it into chunks.
This pie is called “Buried Treasure” for the kids because it’s filled with jewels – peas and sweetcorn. The topping is finished with crushed crisps for a salty, crunchy texture that helps win over reluctant eaters. Cheese and onion flavour works particularly well, but any crisps you have in the cupboard will do the job nicely.
You may also enjoy Homemade Fish Goujons with Sweet Potato Wedges
Buried Treasure Fish Pie Recipe
Serves 4
Ingredients
- 6 medium sized potatoes
- 300ml half fat milk
- 300g of mixed fish chunks (try 100g each of salmon, haddock and smoked haddock)
- 50g frozen peas and sweetcorn
- 30g butter
- 30g plain flour
- 2 packets of crisps (flavour of your choice)
Method
1. Peel and chop the potatoes into equal sized pieces. Place into a large pot, cover with water and boil until cooked through.
2. Drain the potatoes, leaving them in the pot. Pour 50ml of milk over the top, wait 2 minutes for the milk to warm, then mash. Cover the mash and leave to one side.
3. Preheat your oven to 200°C.
4. In a small pot, melt the butter on a medium heat. When melted, stir in the flour and keep stirring until it starts to sizzle and cook.
5. Add 50ml of milk and stir well until fully mixed – it will normally clump with the flour at this stage. Add another 50ml of milk and repeat until all the milk is mixed in and you have a thick sauce that coats the back of your spoon.
6. Turn the heat to the lowest setting and pour your chunks of fish into the sauce. Leave for 6 minutes, then add the frozen vegetables.
7. Leave the pot on the hob for another 4 minutes to let the vegetables warm through, then pour the sauce into a large ovenproof dish.
8. Cover the sauce with the mashed potatoes and crumble the crisps on top. For extra flavour, grate some strong cheddar over the crisps if you like.
9. Bake in the oven for 20 minutes.
10. Serve with a green side salad if you’re feeling virtuous – or just grab a spoon!
You may also enjoy 7 Quick Fish Recipes Ready in Under 30 Minutes Perfect for Family Dinners
Frequently Asked Questions
Can I use frozen fish instead of fresh?
Yes – just make sure it’s fully thawed and well drained before adding it to the sauce, so the pie doesn’t end up watery.
What’s the best crisp flavour for the topping?
Cheese and onion is a popular choice, but any crisps you have on hand will add a nice crunchy, salty finish – it’s a great way to use up an open packet.
Can I prepare this pie ahead of time?
Yes, you can assemble the pie up to the topping stage and refrigerate it, then bake it fresh when you’re ready to serve.
Related Articles
- Homemade Fish Goujons with Sweet Potato Wedges
- 7 Quick Fish Recipes Ready in Under 30 Minutes Perfect for Family Dinners
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