Crispy Potato Topped Fish Pie Recipe | Abel & Cole

Crispy Potato Topped Fish Pie

Cooking time
Serves2-3 people
Gluten-free diets
Crispy Potato Topped Fish Pie

Fancy a game of hide-and-seek for supper? We recommend hiding succulent chunks of sustainably sourced fish in a rich, creamy sauce with dill, spinach and leek, and covering the lot with a crispy top of thinly sliced potato for extra hidden-ness. Then go seek (and eat).

4 ratings
layout 4 comments

Ingredients

  • 1 onion
  • 1 leek
  • 1 carrot
  • 1 garlic clove
  • 1 lemon
  • A handful of dill
  • 500g potatoes
  • 100g baby leaf spinach
  • 340g fish pie mix or white fish pie mix
  • 250ml single cream

Prep: 15 mins | Cook: 40 mins

Buy the ingredients to start making your own
Add Ingredients To Basket

Method

1. Heat your oven to 200°C/Fan 180°C/Gas 6. Fill a pan with water and bring to the boil.
2. Peel the onion and finely slice it. Trim the root and any woody greens from the leek. Halve lengthways and rinse under cold water to remove any dirt. Shake dry and thinly slice the leek. Peel the carrot and finely dice it. Peel the garlic clove and crush or finely chop it. Finely grate the lemon zest. Finely chop the dill, discarding any really thick stalks.
3. Pour 1 tbsp oil into a large frying pan and bring to medium heat. Slide in the onion, leek, carrot, garlic and lemon zest. Season with a little salt and pepper and fry for 10 mins, stirring every now and then, till the veg are glossy and strating to soften – don't let them pick up too much colour. Add a splash of water and turn down the heat if they start to brown.
4. Meanwhile, scrub the potatoes and slice into thin rounds about ½cm thick. When the water in the pan is boiling, drop in the potato slices. Simmer for 3-4 mins, till slightly softened. Drain and rinse with cold water to cool slightly.
5. When the veg are soft, tip in the spinach and stir till just wilted. Remove the pan from the heat and add the fish pie mix, single cream, chopped dill and a little more salt and pepper. Fold to combine evenly.
6. Spoon the fish and veg into an ovenproof dish, or leave in the frying pan if it’s ovenproof. Layer the thin potato slices over the top to fully cover the pie filling. Drizzle a little olive oil over the top, and rub it into the potatoes. Slide into the oven and bake for 30 mins, till the filling is bubbling and the potatoes are crisp around the edges.
7. Serve the fish pie onto warm plates with wedges of the lemon for squeezing.
Shopping List
Add main ingredients to basket
Enjoy With
Add extra ingredients to basket
Ratings
Close
Favourites

Make a list of your favourite things by clicking on the heart. This will come in handy when placing your orders.

Start your favourites list now New to Abel & Cole? Sign up here

Back to the shop

Rating

Yumm! Comes out well every time I make it.

Momma

Rating

lovely to cook, lovely to eat! Just for a treat, I mashed the potato with the remainder of the cream Can I just add that I would always start the onion & the leek way ahead of the other ingredients, for slow sweetness -- otherwise this is a delicious & foolproof delight! In fact, I've only one complaint -- this recipe is ample for FOUR Hungries........so I will have to finish it up today -- shame, shame (NOT)!!??

Shelley

Rating

This was a really delicious alternative to the traditional fish pie with mashed potato on top. I’m not usually that keen on sliced potato topping but this worked really well and can highly recommend. Agree with the other reviewer, it does feed 4.

Rating

lovely to cook, lovely to eat! Just for a treat, I mashed the potato with the remainder of the cream Can I just add that I would always start the onion & the leek way ahead of the other ingredients, for slow sweetness -- otherwise this is a delicious & foolproof delight! In fact, I've only one complaint -- this recipe is ample for FOUR Hungries........so I will have to finish it up today -- shame, shame (NOT)!!??