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Fish Pie on a plate.
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4.60 from 5 votes

Fish Pie

A hearty layered fish pie with leeks, breadcrumbs and a cheesy/mustard sauce which uses the peppercorn-infused cooking liquor to add an extra flavour dimension. Nutritious and delicious!
Course Main
Cuisine English
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Author Camilla Hawkins

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