Needing only 20 minutes of prep time and seven ingredients, this creamy mash potato-topped fish pie is a brilliant winter warmer.
We've used a pack of seafood selection for ease, but feel free to add in whatever fish or seafood you'd like. Scallops, prawns, squid or fish are ideal, but even mussels would work a treat.
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Yields:
6 serving(s)
Prep Time:
20 mins
Cook Time:
45 mins
Total Time:
1 hr 5 mins
Cal/Serv:
620
Ingredients
For the topping
900g
floury potatoes, such as Maris Piper, cut into even-sized pieces
50g
butter
For the filling
25g
butter
2
shallots, finely chopped
700g
fresh spinach, washed
500g
tub crème fraîche
2
x 250g packets seafood selection
freshly grated nutmeg
Directions
Step 1
Preheat the oven to 200°C (180°C fan oven) mark 6.
Step 2
To make the topping, put the potatoes in a pan of cold salted water. Cover and bring to the boil. Simmer, partly covered, for 15-20min or until tender. Drain, add the butter and season well with salt and freshly ground black pepper. Mash until smooth. Cover to keep warm.
Step 3
Meanwhile, make the filling. Melt the butter in a large pan and sauté the shallots until soft. Add the spinach and cook for 1-2min to wilt. Stir in the crème fraîche to melt, then the seafood. Season with salt, freshly ground black pepper and the nutmeg. Put the filling in a 2.5 litre (4⅔ pint) ovenproof dish.
Step 4
To shape potato into quenelles, take two large metal spoons and hold one in each hand. Scoop up some potato with one spoon, then scrape on to the other spoon, shaping it as you do so. Repeat three or four times until it forms a smooth oval shape. Put on top of fish mixture, then repeat to use up all the potato.
Step 5
Put the pie in the oven and cook for 30min to heat through, then serve.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
