Fish pie to die………for

Fish pie is not your everyday student meal. Yes, fish can often be expensive and so we tend to avoid it. Students cannot afford to buy fresh fish everyday, and we usually opt for a cheaper alternative like tinned tuna. However, fish pie is a wonderfully resourceful dish which doesn’t actually require the freshest of fish and need not be as expensive as you first thought. You can use a mixture of whatever fish you fancy; perhaps you found a few frozen fillets at the bottom of your freezer drawer? Also, many supermarkets now sell ‘fish pie packs’ of prepared fish, fantastic for this dish. Or you could even pop down the local fish market and see what’s on offer, I have made this dish with a wide variety of different sea creatures, anything from tilapia to sea bass, mackerel to salmon. Whatever works best for you works for us!

Ingredients – SERVES 4

3 or 4 large potatoes

1 carrot – grated

3 celery sticks – grated

A handful of cherry tomatoes – chopped

A handful of mushrooms – chopped

100/150g cheese (Depends how cheesy you like it!) – grated

1 lemon

1 red chilli – grated

400/500g Fish (a mixture of your choice)

olive oil

salt and pepper

A little parsley

Right, first things first, you need to start boiling your potatoes. Everyone knows how to boil potatoes so I am not going to waste my time telling you how. Whilst your potatoes are boiling away, you need to start prepping the filling for your fish pie. Grab an everyday box grater, and grate your celery, carrot, chilli, cheese and lemon zest into a deep baking tray. Then, halve your cherry tomatoes and mushrooms before adding them to your baking tray. If your fish is already chopped into small, bitesize chunks then you’re lucky; if not, chop it all up so you don’t get slapped in the face with a massive bit of fish, and throw it in with all your other ingredients. Drizzle with a little olive oil and finally, squeeze all that lemon juice in; lemon and fish are like barbie and ken, the perfect couple.

Now its time to get your hands dirty. Mix all of it together and season with a little salt and a little pepper. Also, a few sprigs of parsley accompany this meal fantastically; You can even use shop-bought packet parsley sauce if you like your fish pie creamy, I won’t tell anyone. If that doesn;t work, add a couple of tablespoons of creme fraiche. Anyway, it should all be mixed together now and your potatoes should be about ready, drain them and mash immediately. Add a little butter, salt and pepper to your mash.

Once mashed, spread it evenly over your fish and vegetable mix. Adding a little salt and pepper, and even a bit of cheese on top finishes this off nicely. Whack it in the oven at 200°C for about 40 minutes, and bobs your uncle! One hell of a fish pie in under an hour!


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