ROAST POTATO FISH PIE

Roast potato fish pie image

Ditch the traditional mash on your fish pie for a crunchy potato topping. Warming and luxurious, this makes a joyful dinner for friends on New Year's Eve

Provided by Liberty Mendez

Categories Dinner

Time 1h40m

Number Of Ingredients 15

Ingredients

6 tbsp vegetable oil
800g Maris Piper potatoes, cut into 2cm chunks
20g butter
2 shallots, finely chopped
100ml white wine
20g plain flour
275ml whole milk
1 tbsp Dijon mustard
200ml double cream
150g mature cheddar, grated
150g frozen peas
600g fish pie mix (ours had salmon, smoked mackerel and cod)
small bunch of parsley, finely chopped
1 lemon, zested and juiced
winter greens or salad, to serve

Steps:

Heat the oven to 220C/200C fan/gas 7. Drizzle the oil over a large baking tray and slide into the oven to heat up. Tip the potatoes into a large pan, cover with water and season with salt. Bring to the boil, then reduce the heat and simmer for 8-10 mins. Drain and leave to steam-dry.
Carefully remove the baking tray from the oven and tip in the potatoes. Sprinkle with sea salt and black pepper and turn to coat in the oil. Roast for 35-40 mins until crisp, turning halfway through.
Meanwhile, make the filling. Melt the butter in a large saucepan over a medium heat and cook the shallots for 5 mins until softened. Pour in the wine and simmer for 2 mins until it has reduced. Sprinkle in the flour and stir until you have a paste.
Gradually whisk in the milk until you have a smooth sauce, then stir in the mustard and cream. Simmer for 2 mins, whisking occasionally. Tip in 100g of the cheese, the peas and fish pie mix, cover and cook for 8 mins more, stirring occasionally until the peas have defrosted and the fish is almost cooked through. Stir in the parsley and lemon zest and juice, then season to taste.
Pour the filling into a deep 20 x 25cm casserole dish and scatter the roasted potatoes over the top. Sprinkle with the remaining cheese. Turn down the oven to 200C/180C fan/gas 6 and bake the pie for 15-20 mins until the filling is bubbling at the edges. Serve with winter greens or a crisp salad.

Nutrition Facts : Calories 535 calories, Fat 37 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 24 grams protein, Sodium 1.2 milligram of sodium