The ultimate fish pie, perfect for Good Friday - Recipe!

Can you believe later this week is officially the start of spring? This year is flying over and it is only a few weeks until Easter when I hope we will be eating a lot of tasty meals and treats.

Just over a year ago we tried out Idahoan Perfect Mash and were very impressed with it and since then I have been sent a few recipes to have a look at and this was one of my favourites.

Perfect for Good Friday this recipe provides a tempting shortcut to a family favourite dish. Fish Pie. Made with salmon, haddock and cod for a decadent fish filled pie topped with Idahoan Cheddar Cheese Mash.

Ingredients: 

300g cod loin

200g skinned and boned salmon fillet

175g smoked haddock fillet

1 onion, cut into quarters

1 bay leaf

80g plain flour

80g unsalted butter

800ml semi-skimmed milk

Large handful of chopped fresh flat leaf parsley

3 medium eggs

180g raw prawns

125g frozen garden peas

2 x 109g Idahoan Cheddar Cheese Perfect Mash

50g mature cheddar cheese, grated

 

Instructions:

Place the fish into a large saucepan with the onion and bay leaf. Pour over the milk, which should just cover the fish. Place over a medium heat and bring to a simmer. Cook for 1-2 minutes, then remove from the heat and gently lift the fish out of the milk and into a bowl. Flake when slightly cooled. Reserve the milk, discarding the bay leaf and onion. Make the milk up to 800ml by using some extra milk if necessary.

 

Melt the butter in the same pan and stir in the flour. Cook for 1 minute over a medium heat, then remove from the heat and gradually add the milk, whisking until all is combined into a smooth sauce. Place back over the heat and bring to a simmer while stirring, then cook for 2 minutes until thickened and smooth. Stir in the parsley and season.

 

Preheat the oven to 190°C, 170°C fan, Gas Mark 5. Bring a small pan of water to the boil and cook the eggs for 7 minutes, drain and run under cold water. Peel off the shells then cut into quarters.

 

Scatter the fish into a 1.5-2 litre ovenproof dish and top with the prawns, egg and peas. Pour the sauce over everything in the dish, gently shaking to make sure the sauce runs to the bottom around all the fish.

 

Prepare the Idahoan Cheddar Cheese Perfect Mash to packet instructions. Spoon the mash on top of everything in the dish. Sprinkle with the grated cheddar cheese.

 

Put the dish on a baking sheet and cook for 20 to 30 minutes or until bubbling and golden at the edges.

Is this something you or your family would like?

This recipe is from Idahoan Perfect Mash. You can find more recipes and information over on their website.