- Home
- Recipes
- Fish and seafood
- Mushy pea fish pie
Mushy pea fish pie
Published: February 17, 2019 at 12:15 PM
Save recipe
Serves 6
Easy
Total time: 1 hr and 45 mins
+ chilling
A star rating of 5 out of 5.1 ratingRate
loading...
Get 5 months for £5 when you subscribe today
Take your classic fish pie to the next level with our epic recipe complete with a hidden layer of vibrant-green mushy peas buried in the bottom
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Try this mushy pea fish pie then also check out our classic fish pie, healthy fish pie and fish pie lasagne.
Ingredients
Nutrition
-
50g butter
plus 1 tbsp
-
2 (or 4 round) banana shallots
finely chopped
-
1 celery stick
diced
-
50g plain flour
-
½ tsp English mustard powder
-
600ml whole milk
-
a big handful curly parsley
finely chopped
-
250g skinless cod fillet
-
250g skinless salmon fillet
-
250g skinless smoked haddock fillet
-
150g small peeled cooked prawns
-
1½ x 300g tins (we used Harry Ramsden’s) mushy peas
-
3 x 325g ready-made all-butter puff pastry
-
1 egg
beaten, for glazing
Nutrition: per serving
- kcal1070
- fat63.4g
- saturates29.9g
- carbs73.4g
- sugars8.5g
- fibre7.6g
- protein47.6g
- salt2g
Ad
Method
-
step 1
In a frying pan, heat 1 tbsp of butter and gently cook the shallots and celery until softened (making sure they take on no colour).
-
step 2
Melt the rest of the butter in a separate frying pan, stir in the flour and mustard powder, and cook for 2 minutes. Gradually whisk in the milk to make a smooth sauce. Tip the shallots and celery into the white sauce and bring to a simmer, stirring until the sauce has thickened. Remove from the heat and stir in the parsley. Season well. Cut the fish into bite-sized chunks and fold into the sauce with the prawns.
-
step 3
Spread the mushy peas over the base of a deep baking dish with a lip. Spoon the fish and sauce over the top.
-
step 4
Unroll the puff pastry and use a 4-5cm round biscuit cutter to cut out circles (don’t re-roll the scraps as you need an even rise with the pastry – freeze any leftovers). Brush the tops with beaten egg, and lay over the top of the pie, overlapping so that they look like fish scales. Chill the pie for an hour in the fridge, or pop in the freezer for 20 minutes.
-
step 5
Heat the oven to 200C/fan 180C/gas 6. Brush the pastry with a second layer of beaten egg and run a knife around the edge of the pie dish to trim the excess. Bake in the oven for 40-45 minutes or until the pastry is golden and crisp, and the sauce is bubbling. Leave to settle for 5 minutes, then spoon onto plates.
Discover more of our best savoury pie recipes here...
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 5 out of 5.1 rating
Ad
Ad
Loading...
Ad
Loading...
Want to see this content?
This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.
Accept and continue