A hearty layered Fish Pie with leeks, breadcrumbs and a cheesy/mustard sauce which uses peppercorn-infused cooking liquor to add an extra flavour dimension. Nutritious and delicious!
To mark the occasion of the first-ever Credit Crunch Munch I wanted to come up with a family meal that was nutritious, delicious and let’s not beat about the bush, cheap! I was wandering around my local supermarket looking for inspiration and getting very annoyed at the high prices of everything, then I remembered the frozen fish aisle and the bags of value white fish. To my delight, a 580g bag was just £2, a bargain!
So that was my first hurdle, the next was to come up with something that my children would like. In the past, I’ve jazzed up this fish in a Thai Fish Curry but that was out of the question.
I remembered a dish I used to make at school called Fish Charlotte which was layers of cooked fish, white sauce, breadcrumbs and sliced tomato.
Although to my taste I knew I would have a mutiny on my hands if I served that to my daughter who is faddy, to say the least! So thinking around the box I decided on a similar idea using leeks instead of tomato and a cheese sauce infused with the cooking liquor from the fish, leeks and peppercorns (which added subtle heat).
My daughter had asked me what was for dinner and on hearing it was white fish explained to me that she wouldn’t be eating that – my heart sank, like I imagine many mum’s hearts do every night when their darlings won’t eat what’s good for them! But she informed me she would eat Salmon. Well, I normally buy a side of salmon when it’s on offer, slice it up into 9 or 10 pieces and freeze what I don’t use. I knew I had an odd piece left in the freezer and told her that her corner of the pie could be made with that – phew disaster averted.
The upshot was that the meal was a total success and there were clean plates all around. My husband told me that I could definitely make it again and maybe add some prawns next time (value ones of course)!
All in all the fish came to about £2, the value leeks 70p, Cheddar 50p and the store cupboard items say 20p – that’s a total of £3.40 making a single serving 85p. I call that pretty good for something I wouldn’t have been disappointed at being served to me in a restaurant!
So I am of course entering this dish into “Credit Crunch Munch” over on Fuss Free Flavours which is mine and Helen’s new challenge and I hope to make my next dish even cheaper or will you beat me – there, I’ve laid down the gauntlet. See you in February when I’ll be hosting and let’s see how low we can go!
So start by putting your fish in a saucepan.
Followed by the leeks, peppercorns and water and simmer for 10 minutes.
Next, make a roux by melting the butter and stirring in the flour, cook for 1 minute.
Off the heat add the milk and fish stock stirring til thickened, then add the cheese & mustard.
Put half the fish and leeks into an ovenproof dish.
Then put half the cheese sauce and breadcrumbs on top.
Then repeat and finish with a dusting of Cayenne Pepper.
Bake for 15 minutes.
Enjoy with your favourite vegetables!
More Fish Recipes
- Fish Chowder Pie
- Skinny Haddock, Bacon & Mushroom Chowder
- Grilled Salmon with Citrus Tamari Dressing
- Fish and Chips
I’m sure you’ll love this fish pie topped with breadcrumbs as it’s a lighter way to enjoy a pie (without pastry) but still have that feeling of comfort food.
Leave a comment and rating below when you try it!
Fish Pie
Ingredients
- 350 g / 12oz Frozen fish or pie mix white/oily
- 30 g / 1oz Butter or margarine
- 30 g / 1oz Plain flour
- 2 Leeks sliced
- 4 Peppercorns
- 200 ml / 6.5 fl oz Milk
- 200 ml / 6.5 fl oz Fish stock from fish liquor
- 1 heaped tsp Wholegrain mustard
- 80 g / 3 oz Extra mature Cheddar cheese grated
- 3 - 4 tbsp Fresh breadcrumbs
- Cayenne pepper for dusting optional
- Sea salt flakes
- Freshly ground black pepper
Instructions
- Preheat the oven to 200°C.
- Place the fish (preferably skinless) in a pan with the leeks and peppercorns and put in enough cold water to just cover.
- Place a lid on the pan and bring to the boil then reduce to a simmer and cook for 10 minutes.
- If your fish has skin on then remove it at this stage.
- Drain the fish and leek mixture reserving the liquor, keep the fish and leeks in lidded pan to keep warm.
- Make a roux by melting the butter/marg over a medium heat and then stir in the flour (I like to use a whisk) and cook for a minute stirring constantly.
- Combine the milk and fish stock and stir/whisk these in off the heat gradually until you have a smooth thin sauce.
- Put back on the heat and stir/whisk constantly until thickened (coats the back of a spoon).
- Add the grated cheese and mustard and stir through until melted.
- Place half the fish pieces and leeks in a deep ovenproof dish followed by half the sauce, half the breadcrumbs and then repeat, finishing with a sprinkle of cayenne pepper.
- Place in the oven for 15 minutes until topping is golden
ashok
Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.
Camilla
So glad you enjoyed it:-)
Martina Evans
I too love fish pie! Thanks for the fantastic recipe – can’t wait to give it a try!
Paul Wilson
Love a bit of fish pie.
Ursula Hunt
Love a fish pie, it can be made as cheap or luxurious as you like
Jane Davies
Love this, my fish pie is so much more basic so looking forward to giving this one a go. Will be great to know I’ve filled the kids with veg too 😀
Camilla
Great – enjoy:-)
David C
Simple yet delicious dish, yummmmmy 😛
William Gould
Oooo Can’t remember the last time we had a fish pie – must keep it in mind for when we can’t think of anything when we are menu planning!
Ursula Hunt
Love a good fish pie, great alternative to meat mid week
Ann Robinson
Another great looking delicious dish
Camilla
Thank you;-)
claire wilkinson
will defo be giving this a go
Camilla
Great, we had it again just the other night:-)
Geoff Clark
Interesting recipe, I was looking for a good fish pie
Carolyn Clapham
Another delicious sounding recipe. I particularly like the sound of the topping. And as I grow my own leeks, it will be even cheaper – when they are big enough to pick, anyway. 🙂
Camilla
Lucky you, I’ve never had any success with growing vegetables only flowers!
Susan Joyce Rogers
Thanks Camilla, .I haven’t made a fish pie in ages,but your recipie has inspired me to have a try
Camilla
Fabulous:-)
Ursula Hunt
Great Recipe
Laura Wilce
I’ve never tried making fish pie with leek. I don’t know why it didn’t occur to me, but I’m glad you posted this. You always seem to come up with things I want to try!
Ursula Hunt
Great recipe passed it on to my sister
Ursula Hunt
Perfect healthy recipe for the cold winter nights
Ursula Hunt
A good fish pie is unbeatable and I tried this – it was good thank you a great combination
Camilla
So glad you enjoyed it:-
Heather Haigh
Perfect comfort food, mmmmmm.
Lisa Williams
perfect homely food love the breadcrumbs on the top 🙂
DANIELLE VEDMORE
Will make this this week. Have never put leeks in before. Just what you need in this awful weather – a warm, comforting, hearty meal. xoxo
olivia kirby
Looks delicious, I absolutely blinkin love leeks.
Petra
I love the combination of fish and leek! This sounds and looks yummy l would just like to tuck in!
Camilla
Thank you it was delicious, thanks for stopping by:-)
Karen
I am a BIG fish lover as you may know and am a Fish Fanatic, so am always eating and cooking with fish! A Fish pie has to be at the top of my comfort food list too……Karen
Camilla
It’s just so much lighter than meat and just seems to glide down effortlessly doesn’t it. Thank for dropping by:-)
Sophie
I love fish pie. I love leeks. And I love saving money. Excellent all round!
Camilla
Thanks Sophie hope you have a chance to give it a go:-)
Sarah, Maison Cupcake
I totally love fish pie! Not had for ages and wondering why now…
Camilla
Yes it’s easy to fall into a groove, go on make a fish pie this weekend:-)
Mich Piece of Cake
I could definitely make a meal of this. My kids would love this. Thanks for the idea. Will do this for dinner on the weekend.
Camilla
Great Mich, do let me know how you get on:-)
Javelin Warrior
Love how simple and quick it is to make this fish pie, Camilla! A while back, I made a fish pie complete with potato mash topping and it was a LOT of work, so this a wonderful shortcut version. Thanks so much for sharing – love the creativity!
Camilla
Thank you Mark, I bought some King Prawns today on offer and will slip a few of these into the cooking liquor about 5 minutes before the end to ring in the changes as it was so delicious!
Karen
I remember that JW! You very kindly made my recipe for one of your Tutorial posts!
Laura Loves Cakes
I wish I hadn’t have looked at this at 9.30pm at night…it’s making me really hungry. Your pie looks so lovely and creamy and perfect for a cold day like today. A crunchy top is always a great bonus too! 🙂
Camilla
Ah, that’s so kind of you to say so. I’m looking forward to making it again with different fish combinations:-)
Ang
I love how you cooked a special corner of the pie just for your daughter 🙂 Great budget dinner for the family.
Camilla
Thank you, yes it’s difficult catering for everyones differing tastes so good when a solution can be found:-) Thanks for dropping by again.
Fuss Free Helen
Deliciously frugal Camilla and perfect for Credit Crunch Munch! Great to get vegetables into the pie as well as serving them alongside!
Camilla
Thanks Helen, I always said this challenge had my name written all over it:-)
Jacqueline @How to be a Gourmand
Oh, how I miss leeks! When I’m back in the UK next month – I’m shopping for leeks – thanks for the inspiration 🙂
You really have set a challenge Camilla. Well done on coming up with a very economical, tasty dish. Really like the idea of the mustard flavour in the sauce and the crispy crumbly topping. Just thought of a wee recipe I can use to enter your challenge – will be on the blog in the next couple of weeks xx
Camilla
Thank you Jacqueline, leeks are a wondrous vegetable and I don’t think I’d like to live without them but I’m sure you must have many things we don’t to compensate! I look forward to seeing your Credit Crunch Munch recipe in due course:-)