In our Tried and Tested series, real families try out recipes and give us their honest verdict. This time, mum Mandy made Rachel Allen’s Fish Pie for her family and told us exactly how it went.
I have a range of ages in my house, from a teenager down to a 9-month-old, plus one very fussy 5-year-old. The recipe I tried was a Fish Pie by Rachel Allen. We eat a lot of fish as a family anyway — except salmon, which is normally a hard sell — so this seemed like the perfect recipe to sneak some salmon into a dinner everyone would eat.
How did you get on cooking it?
The recipe was easy to follow and I had no problems understanding the directions.
What the family thought of it
Taste-wise, it was delicious. The fish mix I bought had hake, coley, whiting and salmon in it, and the salmon didn’t overpower the other fish, which was good. The sauce was lovely too — not too much wine or mustard, and nicely balanced.
The only thing I found myself thinking was that it could have done with some peas, though it was perfectly fine without them — I just like my veg. Another plus is that it’s easy to make in the morning and pop in the fridge to cook again later, which makes it handy for busy days.
Would you make it again?
I would definitely make this again — there were clean plates all around, and it scored an average of 4 points out of 6 from the family. The points were deducted for little things, like the missing peas and the cost. Price-wise, it’s a bit much for an everyday dinner: at the time I tested it, 1kg of fish (I used slightly more than the 800g the recipe calls for) came to around €15, so it’s more of an occasional treat than a weekly staple.
Marks out of 5
4 out of 5
Recipe adapted from Rachel Allen “Home Cooking”, published by Collins.
Ingredients
- 1 large onion, chopped
- 800g skinless fillets of fish, such as salmon, cod, whiting, hake or haddock
- 150ml white wine
- 1 lemon, juice only
- 125g butter, diced
- Salt and freshly ground black pepper
- 150g mushrooms, sliced
- 225ml double cream
- 1 heaped tbsp Dijon mustard
- 4 tbsp finely chopped mixed herbs
- 1kg mashed potatoes
Method
1. Preheat the oven to 180°C/Gas 4.
2. Place the onion in the bottom of a large saucepan and lay the fish on top in an even layer. Pour in the wine, add the lemon juice, scatter with 100g of the butter and season with salt and pepper. Cover with a lid and simmer on a low heat for 15–20 minutes, or until the fish is cooked.
3. In the meantime, melt the remaining butter in a small frying pan and sauté the mushrooms on a gentle heat for 5–6 minutes, or until softened. Season well with salt and pepper.
4. Once cooked, using a slotted spoon, carefully transfer the fish from the saucepan (leaving the onions and cooking liquid in the pan) to a 22cm square ovenproof dish.
5. Add the cream to the onions and cooking liquid in the pan and continue to simmer, with the lid off, for 10–15 minutes, or until the sauce is reduced and thick enough to coat the back of a spoon. Stir in the mustard, herbs and sautéed mushrooms, and check the seasoning.
5. Pour the sauce over the fish in the dish and spoon over the mashed potato, spreading with the back of a spoon or fork. Alternatively, pipe the mash over the fish with a piping bag and nozzle for a neater finish. The fish pie can be prepared to this stage, cooled and kept in the fridge overnight until you’re ready to bake it.
6 Bake in the oven for about 30 minutes, or until bubbling and golden on top. If cooking from chilled, bake for about 40 minutes instead. Serve immediately.
Frequently Asked Questions
Can I use a different mix of fish?
Yes — the recipe is quite forgiving. Any mix of firm white fish works well, and you can adjust the amount of salmon depending on how your family feels about it.
Can I make this fish pie ahead of time?
Yes. As the method notes, you can assemble the pie up to the point of baking, then cool it and keep it in the fridge overnight. Just bake for a little longer (around 40 minutes) if cooking straight from chilled.
Is this recipe budget-friendly?
It depends on the fish you choose. Our tester found it a little pricier than an everyday dinner, so it may work better as an occasional family treat rather than a weekly staple.
Can I freeze fish pie?
Cooked fish pie can generally be frozen, though texture is best when it’s freshly baked or made a day ahead and chilled rather than frozen. Defrost fully in the fridge before reheating until piping hot throughout.
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Have you made Rachel Allen’s Fish Pie? We’d love to hear how it went down in your house — let us know in the comments below.
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