FISH PIE

This is to me comfort food at its best. Love it and if out and it’s on the menu I’d often order it. But my only issue is it can be all potato and a little fish which kind of drives me crazy.  Also, I am one of those rare Irish people who are n’t mad on potatoes sshhhh…don’t tell anyone!

So below is a really simple fish pie but I have used cauliflower to top it instead of potato but also given option to use a mix of both or just potato. Cauliflower has a lower carb value and a good alternative for those who do struggle with the starch of a mashed potato. This dish can be prepared in advance and cooked later or cooked and then frozen.

Recipe serves 4/5

  • 600gm mixed fish (including smoked fish and salmon/ prawns also work great)
  • 1 cauliflower (or 2/3 large Maris Piper potatoes and 1/2 cauliflower)
  • 1 onion
  • 2/3 bay leaves
  • black pepper
  • pink Himalayan or sea salt
  • 1 lemon
  • bunch parsley
  • ½ bag spinach
  • cheddar cheese grated or mozzarella (optional)

Roux Sauce:

  • 1 tsp/knob real butter
  • 1 tsp (dijon mustard optional)
  • 2/3  tsp flour
  • 200/250 ml milk

Place the fish in a shallow dish, squeeze some lemon over the fish and season with salt and pepper. Roughly chop the onion and scatter over the fish and add the bay leaves. Cover with milk and then parchment paper and then tin foil and bake in the over at 170 for 15 minutes.

Chop the cauliflower and/or potatoes if using. If topping with cauliflower only steam it for 10/15 minutes until soft and can break up easily. If using potatoes or a mix of book cook the potatoes until. Take the fish out of the oven and drain off the milk, keep aside to add to roux sauce. You can keep or discard the onions from the fish at this stage.

For the roux, melt the knob of butter and whisk in your flour (and mustard if using) until they blend in and then slowly add reserved milk and keep whisking until the sauce thickens. You may need to add more milk if sauce too thick. Season with ground black pepper and salt.

Wilt the spinach gently in olive or butter. Break up the cauliflower and gently mash with a fork. Mash the potatoes. If you using half and half add the cauliflower to the mashed potato. Scatter the spinach over the fish and pour over the roux sauce. Top with cauliflower/ potato mash. You can top with cheddar or mozzarella cheese.

Place back in the oven and cook for 20/25 mins at 170 until golden brown on top.

Serve with rest of spinach, peas and carrots.