Best 2 Fish And Potato Pie Recipes

Indulge in a culinary journey with our delectable Fish and Potato Pie, a classic dish that harmonizes the flavors of flaky fish, tender potatoes, and a creamy, flavorful sauce. This hearty and comforting dish is a symphony of textures and tastes, sure to warm your soul on a chilly evening. Discover the secrets to crafting the perfect pie crust, ensuring a golden-brown and flaky masterpiece. Learn how to select the freshest fish and vegetables, ensuring the highest quality ingredients for your pie. Explore variations of this timeless recipe, including a vegetarian option for those with dietary preferences or allergies. Whether you're a seasoned cook or a novice in the kitchen, our detailed instructions and helpful tips will guide you every step of the way. So, gather your ingredients, preheat your oven, and embark on a culinary adventure that will leave your taste buds dancing with delight.

Check out the recipes below so you can choose the best recipe for yourself!

FISH AND POTATO PIE

Fish and Potato Pie image

Make and share this Fish and Potato Pie recipe from Food.com.

Provided by wizkid

Categories Savory Pies

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 lb smoked haddock or 1 lb cod fish fillet, skin removed and broken into large chunks
1 large onion
2 cloves garlic, minced
1/2 pint single cream
1 tablespoon fresh parsley, finely chopped
1 ounce butter
1 tablespoon lemon juice
salt and pepper
2 lbs potatoes, peeled and boiled
1 tablespoon milk
4 ounces cheddar cheese, grated
2 tablespoons grated parmesan cheese
1 ounce butter
1 tomatoes, sliced to place on top

Steps:

Peel and boil the potatoes until soft.
Drain and mash with 1/2 ounce butter and the tablespoon of milk.
Add the cheese and mix well.
In a wok or frying pan, gently fry the onions and garlic in 1 oz butter until soft and transparent.
Add the fish,parsley, cream, lemon juice and salt and pepper to the wok or frying pan and mix well.
Place the fish filling into a casserole dish.
Top with the potatoes.
Sprinkle the parmesan cheese on top of the potatoes.
Place the sliced tomatoes on top of the potatoes.
Divide the remaining 1/2 oz butter on top of each tomato slice.
Bake in a medium pre-heated oven for 40- 50 minutes.
Serve.

LAYERED FISH AND POTATO PIE WITH SAFFRON LEEKS

Layered Fish and Potato Pie With Saffron Leeks image

Russ found this recipe in a recent New Idea. He made it tonight and figures almost any white or smoked fish would be good in it. It was really delicious-simple flavours that worked well with the beautiful whiting I caught this afternoon.

Provided by JustJanS

Categories Savory Pies

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

450 g potatoes, peeled and cut into 5mm slices
100 g butter
400 g leeks, cleaned halved lengthways and cut into half moon slices
1 pinch saffron thread
salt & fresh ground pepper
1/2 lemon, juice of
450 g firm white-fleshed fish, cut to same thickeness and size as potato slices
2 tablespoons chicken stock or 2 tablespoons water
2 slices white bread
2 tablespoons finely chopped parsley
1 large garlic clove, peeled, roughly chopped
1 lemon, zest of

Steps:

Preheat oven to 200c.
Bring a pan of water to the boil add the potato slices, return to the boil and and parboil for 3 minutes.
Melt a third of the butter in a seperate pan over medium high heat; add the leeks and saffron, season with salt and pepper. Cover and sweat the leaks over medium heat for 10 minutes or until soft, add the lemon juice and set aside.
Meanwhile, grease an ovenproof dish with some of the butter. Season the fish and potatoes with salt and pepper.
Place half the potatoes in the greased dish, then half the fish, all the leeks, another layer of fish and lastly the rest of the potatoes overlapped across the top.
Sprinkle over water or stock, cover with foil and bake for 15 minutes.
Meanwhile process bread, garlic, parsley and zest until mixture resembles medium-fine crumbs.
Remove foil from fish dish top with breadcrumb mix, dot with remaining butter.
Return to oven uncovered and bake for 12 to 15 minutes or until crumbs are golden brown.
Serve pie with vegetables or simple green or tomato salad.

Nutrition Facts : Calories 365.3, Fat 21.1, SaturatedFat 12.9, Cholesterol 53.6, Sodium 267, Carbohydrate 41.3, Fiber 4.7, Sugar 5.6, Protein 5.3

Tips:

Choose the freshest fish you can find. Fresh fish will have a mild, sweet smell and be firm to the touch.
If you're using frozen fish, thaw it completely before cooking. Thawed fish will cook more evenly than frozen fish.
Season the fish and potatoes well. Salt, pepper, and garlic powder are all good choices.
Don't overcook the fish. Fish is very delicate and can easily become dry and overcooked. Cook it just until it is opaque in the center.
Serve the pie immediately. Fish and potato pie is best served hot out of the oven.

Conclusion:

Fish and potato pie is a classic British dish that is easy to make and always a crowd-pleaser. It's a great way to use up leftover fish and potatoes, and it's also a delicious and affordable meal. With a few simple tips, you can make a perfect fish and potato pie that your family and friends will love.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#time-to-make #course #main-ingredient #cuisine #preparation #savory-pies #main-dish #seafood #oven #european #english #fish #dietary #low-carb #low-in-something #saltwater-fish #cod #equipment #4-hours-or-less