Best 4 Cheese Topped Fish Pie Recipes

THE HAIRY BIKERS' FISH PIE WITH CHEESE MASH

Steps:

• To make the filling, pour the milk into a large lidded pan and add the sliced onion and bay leaves. Season with salt and black pepper.
• Place the fish fillets in the pan and bring to a very gentle simmer, cover and cook for two minutes.
• Remove the pan from the heat and leave to stand and infuse for 20 minutes. Drain the fish through a colander into a bowl, then pour the milk into a jug.
• Meanwhile, make the mash for the topping. Half fill a large saucepan with cold water. Add the potatoes and bring to the boil. Reduce the heat and simmer for 15 minutes or until the potatoes are soft.
• Drain the potatoes and return them to the pan. Mash with the butter, milk and three-quarters of the grated cheese. Season to taste with salt and black pepper.
• Preheat the oven to 200C/400F/Gas 6.
• To finish the filling, melt the butter in a medium saucepan and stir in the flour. Cook for a few seconds, then gradually add the infused milk, stirring constantly, and simmer over a medium heat for 3-4 minutes until the sauce is smooth and thick. Stir in the peas and season with salt and black pepper.
• Spread one third of the sauce into the base of a 1.5 litre/2¾ pint ovenproof dish. Scatter half the fish fillets over the sauce, breaking them into chunky pieces as you go and discarding the onion and bay leaves.
• Arrange half the prawns on top of the fish and pour over another third of the sauce. Repeat this with the remaining fish and prawns and finish with the final third of sauce on top.
• Spoon the mash over the fish mixture, spreading to the edges with a palette knife. Fork the surface and sprinkle over the remaining cheese. Place the dish on a baking tray and bake in the centre of the oven for about 25 minutes or until the top is golden-brown and the filling is bubbling.

EASY FISH PIE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Cut a small slit in each potato and place onto a baking sheet.
• Bake in the preheated oven until potatoes are easily pierced with a fork, about 1 hour 10 minutes.
• While the potatoes are baking, melt 4 tablespoons butter in a skillet over medium heat; stir in onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Mix in Cheddar cheese, cream, mustard, and lemon juice. Season with salt and pepper. Cook, stirring frequently, until sauce is warm and Cheddar has melted, 3 to 5 minutes. Remove from heat.
• Place white fish and shrimp in a 3 1/2-quart oven-proof baking dish. Pour cheese sauce over the fish; stir until well combined.
• Scoop the flesh out of the baked potatoes and place in a large bowl; discard the skins. Add 4 tablespoons butter and season with salt and pepper. Mash with a fork until butter has melted and potatoes are smooth. Spread the mashed potatoes evenly over the top of the fish.
• Bake until sauce is bubbling and potato topping is golden brown, about 55 minutes.

CHEESY COD PIE

Steps:

• Preheat the oven to 230C/fan 210C/gas 8. Heat the oil in a frying pan and gently fry the cod until it starts to flake, approximately 5 mins each side depending on thickness of the fish.
• Boil the potatoes until soft (about 10-15 mins) and mash. Season to taste. Simmer the carrots in a small amount of water for 5 minutes.
• Make the cheese sauce: melt the butter in a pan. Add the flour and stir over a low heat for 1 minute. Add the milk a little bit at a time, stirring continuously. Continue to cook the sauce, stirring all the while, until it starts to thicken. Add 4 oz of the cheese and cook for a further minute until the cheese has melted. Add pepper to taste.
• Butter a pie dish. Break the fish into large flakes and place evenly in the bottom of the dish. Add the carrots, and the parsley if using. Pour the cheese sauce over the fish and carrots. Top with the mashed potato, using a fork to spread evenly and make a pattern on top. Sprinkle the remaining cheese over the top.
• Bake in the oven for 25-30 minutes, until the top is light brown. Serve with vegetables or a hearty salad.

MOM'S CHEESE PIE

Steps:

• Separate one egg. In a small bowl, lightly beat egg white; set aside. In another small bowl, combine egg and egg yolk; set aside., On a lightly floured surface, unroll pastry; cut in half. Roll out one half of pastry into an 8-in. circle. Transfer to a 7-in. pie plate; trim pastry even with edge. Brush with egg white; sprinkle with 1/2 teaspoon cinnamon., In a large bowl, combine the cheeses, confectioners' sugar, cornstarch, vanilla, salt and egg mixture. Pour into prepared pastry., Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry. Brush remaining egg white over pastry; sprinkle with remaining cinnamon., Bake at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Cool completely on wire rack. Refrigerate leftovers.