Fish Pie with Crushed Potatoes

Fish Pie with Crushed Potato Topping

Written by on in Celebrity Chefs, Main Course, Mary Berry Recipes
Fish Pie with Crushed Potato Topping
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Fish Pie with Crushed Potato Topping

Recipe by Mary BerryCourse: Main CourseCuisine: BritishDifficulty: Medium
Servings

6

servings
Prep time

20

minutes
Cooking time

1

hour 
Calories

669

kcal
Total time

1

hour 

20

minutes

Salmon, and Hake in a creamy leek sauce, topped with spinach and then crushed potatoes, drizzled with olive oil to make a lovely crunchy topping

Ingredients

  • 75 g butter plus extra for greasing

  • 1 large leek trimmed and cut into 1⁄4in thick slices

  • 50 g plain flour

  • 600 ml milk warmed

  • 1 1/2 tbsp chopped fresh dill

  • finely grated zest of 1⁄2 lemon

  • salt and freshly ground black pepper

  • 400 g hake fillet skinned and cut into 1in chunks

  • 400 g salmon fillet skinned and cut into 1in chunks

  • 200 g fresh spinach

  • For the Topping

  • 800 g new potatoes such as Charlotte, scrubbed

  • 4 tbsp olive oil

Directions

  • Grease the baking dish with butter.
  • Place the milk in a saucepan over a low heat and let it warm through to just below boiling
  • Melt 50g of the butter in a large pan over a medium heat. Add the leek and sweat off for 3 minutes or until softened but not browned.
  • Stir in the flour and cook, stirring, for 1–2 minutes.
  • Remove from the heat and gradually pour in the hot milk in stages, thoroughly incorporating the milk at each stage
  • Once all the milk has been added, return the pan to a medium heat and stir until boiling, thickened, and smooth.
  • Stir in the dill, lemon zest, and season with salt and pepper.
  • Add the hake and salmon to the sauce.
  • Cook over a low heat for 2 minutes, stirring gently twice, just to start cooking the fish.
  • Pour the fish mixture into the buttered baking dish and set aside to cool.
  • Melt the remaining butter in a large, non-stick, deep-sided frying pan or sauté pan over a medium heat.
  • Add the spinach cover with a lid and cook, stirring, for 1 1⁄2 – 2 minutes or until it wilts.
  • Drain thoroughly in a colander, press the spinach down with the back of a wooden spoon to get as much of the excess moisture out, roughly chop and set aside.
  • Preheat the oven to 200ºC (fan 180ºC/400ºF/Gas 6).
  • Place the potatoes in a large pan of cold salted water and bring to the boil.
  • Cover and simmer for about 15 minutes or until just cooked.
  • Drain well and using a fork, break the potatoes down into rough, chunky pieces.
  • Stir in a couple of tablespoons of olive oil and season with salt and pepper.
  • Scatter the spinach on top of the cooled fish mixture, then spoon the potatoes all over everything.
  • Drizzle over the remaining 2 tablespoons of oil and bake for 30–40 minutes or until the pie is bubbling at the edges and the topping is golden and crispy.
  • Serve and enjoy

Recipe Video

Recipe adapted from