fish pie - merged threads

Dee140157 · 17 October 2008 at 8:24PM

I put tuna steak in fish pie as I am not that keen on Tuna as a fish to eat at a meal. However I mix it with some other fish to make the pie.

Kaz2904 · 17 October 2008 at 11:01PM

I have to say I love both fish pie & tuna steaks. I have done the fish pie with tuna steaks before. I felt a bit cheated. The tuna steaks are an absolute treat on their own. If you have any other RTC or whoopsied fish I would use that instead and do your tuna with steamed veggies and new potatoes. HTH!

HairyHandofDartmoor · 18 October 2008 at 12:03AM

I do fish pie with tuna. Its a nice cheap dish. I just mash up the tuna at the bottom of the dish, mix in a white sauce, mashed potato on the top, maybe a few herbs on top and a drizzle of olive oil. Brown the mash topping in the oven.

The whole family love it! :j

HairyHandofDartmoor · 18 October 2008 at 12:05AM

By the way, I do my fish pie with tinned tuna, which makes it such a cheap dish. But I'm sure it would be nice with tuna steaks as well!

homealone_2 · 23 October 2008 at 7:19PM

i dont know how many of you received tesco food club magazine today but in it on page 9 they show a recipe of fish pie with sweet potato topping. the ingredients it lists are for 2 people. i would like to make it for 4 people but do not want to just simply double up the ingrediens as the pie is quite basic with only one kind of fish and thought of adding perhaps another fish, if i list the ingredients as they are could someone perhaps help me with what i could add to make it a meal for 4.i want to keep it quite simple as disabled and dont normally cook at all as cant stand for any length of time but would like to make something simple that i can make in stages during the morning and then cover it until they get home and then put in oven, will need the new timings as well please. here is recipe

9 oz of sweet and 9 oz of normal potatoes
1 large egg
2 knobs of butter
1/2 small onion
4 fl oz creme fraiche
5 oz skinless haddock fillets
1 tbsp fresh chopped dill (doubt i will have any of that)
1/2 tsp english mustard powder (is this really necessary as dont use it)
ground black powder

at this point all ingredients would be hot so would just need browning under a grill. i would have obviously have double the quantity and would be allowing to get cold so how long would i need to put in oven?

Rikki · 23 October 2008 at 7:25PM

You could add salmon and/or prawns along with the haddock.

Omit the mustard powder and the dill no problems.

If you make and allow it to get cold I would put in the oven for 30 to 40 minutes to make sure its piping hot.

homealone_2 · 23 October 2008 at 7:27PM

Rikki wrote: »

You could add salmon and/or prawns along with the haddock.

Omit the mustard powder and the dill no problems.

If you make and allow it to get cold I would put in the oven for 30 to 40 minutes to make sure its piping hot.

how much of either would i need to add and how would i go them?

Rikki · 23 October 2008 at 7:37PM

homealone wrote: »

how much of either would i need to add and how would i go them?

I would use an equal amount of salmon to haddock if just adding salmon. If I was adding prawns as well I would use 3-4oz of salmon and 1-2oz prawns. The prawns more for a change of texture than an over powering flavour.

The creme fraiche I probably wouldn't double up on. Maybe just 2oz more to start with so it didn't become too runny making the potatoes soggy. Its trial and error. (I left too much gravy in my shepherds pie and had sloppy mash on Tuesday.:o)

always29 · 23 October 2008 at 10:06PM

I made a really yummy fish pie the other day with bits from the freezer / store cupboard. The big flavour was from a peppered mackerel fillet so there was no seasoning - other ingredients were a small white fish fillet, handful of prawns, onion, carrotts, green beans and for the sauce I made a white sauce rather than creme fraiche. Added bonus is peppered mackerel is very cheap!

Beccah_3 · 23 October 2008 at 11:34PM

I made a couple of large fish pies this afternoon and like always29, used some bits and pieces that I had in the freezer. I made two very large pies so my amounts probably wouldn't be suitable but basically method was :
Place salmon fillets, smoked haddock and cod in a large roasting dish, douse with a little olive oil, lemon juice, salt and pepper,cover with foil and then bake at 200c for about 10 mins.
Meanwhile I lightly boiled some petit pois and sweated some spinach down in a couple of tablespoons of water. Once the spinach had cooked down I squeezed all excess water out of it, placed it on a plate and topped with a teeny nob of butter and some black pepper.
After 10 mins the fish was taken out of the oven and left to cool.
It was then flaked into the pie dishes, mixed with peas and topped with the spinach.
I made a very thick white sauce, to which I added a little red leciester and some parmasan and spread over the spinach.
This was all topped off with some cheesy mash and baked at 200c for 30 mins and served with some savoy cabbage that had been sauteed with bacon.
Had an utter migraine all day so this was done in many, many stages but its a very forgiving and easy dish.

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fish pie - merged threads

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