Fish pie recipe with a crispy seed topping

Crispy seed topped fish pie recipe

There’s something about a classic fish pie recipe that appeals to the cosy loving part of me and it’s one of the first recipes I learnt when stepping out into the Big Wide World. Over the years I have altered it and chopped and changed some ingredients but the most recent version I topped with seeds and we were all really pleased with the results.

The seeds add texture and flavour to the topping not to mention important nutrients.

This fish pie follows the classical basic recipe but then I added a few ingredients to make it even more special and I’d love to know your thoughts, here’s what the mixture looks like prior to adding the mash

fish pie filling

 

Fish pie recipe with a crispy seed topping

Ingredients

Filling
1 kg fish ( cod, smoked haddock)
250g prawns
1 onion
100g french beans chopped into bite size pieces
500g baby spinach

White sauce
25g butter
25g flour
500 ml milk
1 heaped tsp English mustard
Mash topping
1 kg potatoes
25g butter
drop of milk or cream

Topping
50g breadcrumbs
50 g mixed seeds (sunflower, pumpkin, pine nuts etc)

Method

  1. Preheat the oven to 200 C.
  2. Peel and cut the potatoes into small pieces and put on to boil until soft. Drain add the butter and drop of milk and mash. Put to one side
  3. Cut the mixed fish into bite size chunks and add to the casserole
  4. Finely chop the onion and sautรจ until soft and golden, add to the casserole
  5. Add the prawns, chopped French beans and baby spinach to the casserole, mix well.
  6. Make the microwave white pouring sauce
  7. Place butter in a large jug in the microwave and melt on high for 30 – 40 seconds Stir in the flour to make a roux. add the milk gradually stirring continuously until well combined. Cook on high for 2 mins. Stir and cook on high for 3 minutes. Continue stirring and cooking 1 minute at a time, sauce should coat the back of a spoon but watch out it doesn’t boil over!
  8. Add the mustard to the sauce and pour over the fish mix in the casserole ensuring it’s well mixed in.
  9. Spread the mash evenly over the top of the fish. Add a pattern with a spoon of fork.
  10. Sprinkle over the breadcrumbs and the seeds and place in the oven at 200C for 30 – 40 minutes

Notes

Frozen peas can be added to the fish mixture.
Cheese can be added to the mash topping.
Can be made in advance and kept in the fridge before cooking.
Can be frozen.

See also Fish Pie with a pesto crispy topping

3 Comments

  1. November 5, 2014 / 3:18 PM

    I love your recipes Mari – this looks particularly fab. I can’t eat fish but make a pie for the boys and students sometimes because it’s just so good for them all. I like the beans and spinach adds-they make a change from the carrots and broccolli I shove in ours! :)

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