Try this “buried treasure” fish pie recipe for a real comfort meal – easy enough for midweek, but tasty enough for the weekend!
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Fresh fish can be expensive, particularly if you choose expensive cuts such as fillets or “steaks” of salmon, likewise with cod, haddock or other white fish. However there is no need to spend a fortune on expensive cuts if they are going to end up in a pie. The most important thing to remember is your fish should be fresh and come from a reputable source.
One of the things that we are very conscious about is saving money and so when making a pie I simply ask for tail pieces or offcuts which normally end up in the bin. Once home I pick over the pieces to make sure that there are no bones or sinew then cut off any skin, give the fish a thorough wash to remove any residual scales and cut into chunks.
I call this pie “Buried Treasure” for the kids because I fill it with jewels (peas and sweetcorn). When I made this pie first I put crisps (chips for those from the US) on top to bribe the kids into eating it. I’ve kept that tradition because it adds a salty, crunchy texture to the pie. When I made this pie yesterday I was out of Tayto Cheese & Onion flavour (which is normally the best choice) and so substituted for smushed up Hula Hoops Ready Salted instead, and I’m happy to say it was equally as crunchy and delicious.
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Buried Treasure Fish Pie Recipe
- 6 medium sized potatoes
- 300ml half fat milk
- 300g of mixed fish chunks (here I used 100g each of salmon, haddock & smoked haddock)
- 50g frozen peas & sweetcorn
- 30g butter
- 30g plain flour
- 2 packets of crisps (flavour of your choice)
- Peel and chop the potatoes into equal sized pieces. Place into a large pot, cover with water and boil until cooked through.
- Drain the potatoes, leaving them in the pot pour 50ml of milk over the top, wait for 2 mins for the milk to warm then mash. Cover the mash then leave to one side.
- Preheat your oven to 200 degrees Celsius.
- In a small pot melt the butter on a medium heat. When melted stir in the flour and keep on stirring until it starts to sizzle and cook.
- Add 50ml of milk then stir well until it is well mixed. It normally goes into a thick 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 which coats the back of your spoon.
- Turn the heat to the lowest possible setting on the hob and then pour your chunks of fish into the sauce. Leave for 6 minutes then add the frozen vegetables.
- Leave the pot on the hob for another 4 minutes to allow the vegetables to warm through then pour the sauce into the large ovenproof dish.
- Cover the sauce with the mashed potatoes, crumble the crisps on top. For an extra punch grate a strong chedder on top of the crisps if you like.
- Bake in the oven for 20 minutes.
- If feeling virtuous eat with a green side salad. We just like to eat with a spoon!
This recipe, and more, is available on Wholesome Ireland
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Have your say! Have you tried this fish pie recipe for your family? Leave a comment below and let us know – we’d love to hear from you!