Cider-Spiked Fish Pie
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1⅔pounds/750 grams russet potatoes, peeled and quartered
- 3½tablespoons/50 grams salted butter
- ¼cup/50 milliliters whole milk
- Salt and pepper, to taste
- 1½cups/350 milliliters whole milk
- 9ounces/250 grams cod fillet, cut into 2- to 3-inch pieces
- 9ounces/250 grams smoked haddock, cut into 2- to 3-inch pieces
- 2tablespoons/28 grams salted butter
- 2tablespoons flour
- ⅔cup/150 milliliters dry cider
- 4½ounces/125 grams mild Cheddar, grated
- 1⅓cups/150 grams frozen peas
For the Potato Topping
For the Fish Filling
Nutritional analysis per serving (4 servings)
672 calories; 31 grams fat; 18 grams saturated fat; 1 gram trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 54 grams carbohydrates; 5 grams dietary fiber; 12 grams sugars; 45 grams protein; 1287 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Prepare the topping: Place potatoes in a pot of water and boil until tender, about 20 minutes. Drain, then mash or push through a ricer. Mix in butter and milk, and season generously with salt and pepper. Set aside.
- Step 2
Make the filling: Heat milk until it's steaming, then add fish and poach on low heat for 3 to 4 minutes. Strain the parcooked fish, saving the milk, and set aside.
- Step 3
Melt butter over low heat, then add flour and whisk until smooth. Sizzle for a couple of minutes, until golden brown, then slowly whisk in the cider until it's a smooth paste. Allow to bubble for a minute, then gradually whisk in the fish-poaching milk. Turn off heat and gently add fish, half the Cheddar and the peas.
- Step 4
Heat oven to 400 degrees. Pour the filling into an ovenproof dish set on a foil-lined baking sheet (it may bubble over the edges a bit in the oven). Top evenly with mashed potato, spreading it out to the edges of the dish, and sprinkle over remaining cheese. Bake for 25 to 30 minutes, or until the top is golden. Allow to cool just slightly before serving.
Private Notes
Comments
Smoked Haddock is cheaper in the U.K. And easier to find . What other firm inexpensive fish would work ?
I used smoked trout (from Trader Joe's) in place of the smoked haddock. It was superb! The perfect comfort food.
The next time I make this, I will make the mashed potatoes last. It was a bit difficult to spread them on top after they had been set aside and gotten rather concrete-like. I ended up kind of slicing and chipping the potatoes and laying them on top. It's no problem letting the fix mixture sit in the baking dish while preparing the potatoes - then they will be soft and easy to spread.
Do not use Sole - it melted away, leaving a mildly fish-flavored dish of mashed potatoes and peas!
Missed the word “smoked” in the Haddock, my store didn’t have regular haddock either so I used Rockfish. Turned out fine, if a bit bland. As others have remarked, there was too much milk. Couldn’t taste the cider at all. Applying mashed potatoes to the soup was difficult, and cutting sections for serving made a big mess. Still, I’ll make this again, with some tweaks. It would’ve been very helpful if the recipe had added “(also known as Finan Haddie)” after the haddock line item.
Made with smoked salmon - Delicious! Ran it under the broiler for a couple minutes to brown the topping.