A Serious Fish Pie. Mix well but gently - try and keep the fish chunks from breaking up. Butter the inside of the pie dish. For this recipe, we just want to prime the outside layers of the fish for the smoking process, and infuse it with a little flavor at the same time; longer-term storage is not our concern. Alternatively, cover and freeze the pie or mini pies for another time. If you want to cook a fish pie for a baby once.

Drain fish from milk, reserving milk. Scatter fish along the bottom of the baking dish. A 'serious fish pie recipe' with some fabulous extra surprises for extra texture and taste Fish pie is always a winner, but the chefs of Fortnum & Mason have a few extra touches which elevate Recipe: Thomasina Miers's sweet potato shepherd's pie Goes great with cornbread or over corn chips for a chili pie! You can have A Serious Fish Pie using 14 ingredients and 12 steps. Here is how you achieve that.

Ingredients of A Serious Fish Pie

It's 1 of Salmon fillet.
It's 1/2 of Smoked cod or haddock fillet.
You need 2 of Shallots (or 1/3 small onion).
Prepare 1 clove of garlic.
It's 1 pinch of dill.
It's 1 pinch of chives.
You need 1 handful of grated cheddar cheese.
Prepare 1 teaspoon of plain flour.
It's 1/4 cup of milk.
You need 1 knob of butter.
You need 1/3 of lemon, juice and zest.
It's 1 pinch of fresh ground black pepper.
You need 1 sheet of shortcrust pastry.
Prepare 1/4 of egg (beaten).

I like to use spicy pinto beans. This quick and delicious fish pie is full of flavour and lighter than traditional recipes. The usual white sauce is replaced with a co. Here's the recipe for Bentley's Fish Pie.

A Serious Fish Pie step by step

Fry the Shallots and garlic in a little butter..
Cut the fish into bite size chunks. Microwave in a covered dish until lightly cooked..
In a separate pan, use the butter, flour and milk to make a rue..
To the rue add the cheese, pepper, herbs, chives, lemon juice and zest, fish and shallots/garlic. Mix well but gently - try and keep the fish chunks from breaking up..
Butter the inside of the pie dish..
Take the pastry sheet and cut around the top of the pie dish to make the pie lid. Take a small serving plate and cut around this to make a larger pastry circle that will form the base of the pie..
Push the pastry base into the pie dish. Remove excess pastry from around the edge of the dish, making sure you leave pastry on the lip of the dish..
Add the filling. Then brush some beaten egg around the edge of the base where the lid will sit..
Add the lid. Push down with your thumb all along the edge, sealing the lid against the base..
Brush egg over the top of the pie. Then take a sharp knife and make a couple of small holes in the lid to allow steam/pressure to escape..
Bake in a medium-heat oven for 30-35 minutes, or until the pie is a deep golden brown..
Serve with a lemon wedge and seasonal vegetables of your choice..

A Fish Pie fit for a king! Flakes of fish smothered in a creamy white sauce, topped with mashed potato then baked until golden brown, a wonderful centrepiece for Easter you can make with fresh, smoked and even canned fish. Use a combination of smoked fish and unsmoked fish for optimum flavour and texture, plus it's more economical. A simple fish pie that's quick to prepare and super tasty too. Portion it into ramekins for quick toddler meals you can pull out of the freezer, or cook in a.