Crispy potato fish pie bake
A creamy leek and fish pie filling under a crispy topping of crushed baby potatoes, smoked Cheddar, spring onions and parsley.
4 servings
Ingredients
For the filling
- Olive oil, for cooking
- 1 leek, trimmed, cleaned and finely sliced
- 2 garlic cloves, minced
- 2 tbsp plain flour
- 500ml milk (any kind)
- 1 chicken stock cube
- 1 tbsp wholegrain mustard
- Handful of baby spinach leaves
- 350-400g fish pie mix (salmon, cod and smoked haddock)
- Salt and pepper
- Steamed green beans, to serve
For the crispy potato topping
- 500g skin-on baby potatoes, halved or quartered
- Sprig of rosemary
- 2-3 garlic cloves, smashed
- 70g smoked Cheddar, grated
- 1 tbsp olive oil
- 2 spring onions, chopped
- Large handful of parsley leaves, chopped
Method
- Heat the oven to 200C/180C fan/gas 6.
- Cover the potatoes with salted water, add the rosemary and garlic and simmer until a knife slides through easily. Drain, return to the pan and discard the garlic and rosemary.
- Meanwhile, soften the leek and garlic in a drizzle of oil with a pinch of salt and pepper over a medium heat, 5-7 mins.
- Stir in the flour, then slowly whisk in the milk. Simmer to thicken, then crumble in the stock cube and add the mustard. Simmer for a few mins more, then stir in the spinach until wilted. Take off the heat.
- Fold in the fish and pour into a baking dish (or keep it in the pan if it's ovenproof).
- Add 40g of the Cheddar to the potatoes along with the oil, spring onions, parsley and seasoning. Roughly crush with a spoon, leaving chunky pieces.
- Spread the potatoes over the fish, scatter over the rest of the Cheddar and bake for 20-25 mins until golden and crisp. Serve with green beans.
Notes
- Under 380kcal and 30g protein per serving (per the book).
From Emily English, Book: Live to Eat (p. 157)