Fish pie is a traditional British dish, usually made with white fish (cod, haddock or halibut). It's oven baked in a pie dish but not usually made with the shortcrust or puff pastry toppings-- instead it's topped with mashed potatoes before baking.
Not being a traditionalist, and really wanting to make a fish pot pie for current Mini Pie Revolution event, I decided to put the potatoes in the filling and top it with a savory pie crust. Of course I could have just made Stargazey Pie, which does traditionally have a crust on top, but I really wasn't up to dealing with the little fish heads looking back at me.
I used a Jamie Oliver recipe, which he describes as "homely, comforting and moreish," adding that it's a "cracking recipe." We agree. The end result is surprisingly delicate in flavor, and very filling. Serve it with a green salad and a glass of dry crisp white wine and you're all set.
Fantastic Fish Pot Pie
adapted from a Jamie Oliver recipe
6 potatoes, diced into 1-inch squares 2 eggs 1 onion, finely chopped 1 carrot, halved and finely chopped Extra-virgin olive oil 1 cup heavy cream 2 good handfuls grated mature Cheddar or Parmesan 1 lemon, juiced 1 1/2 heaping teaspoons English mustard 1 large handful flat-leaf parsley, finely chopped 1 pound haddock or fresh cod fillet, skin removed, pin-boned and sliced into strips Salt and freshly ground black pepper
Preheat the oven to 450 degrees F.
Put the potatoes into salted boiling water and bring back to a boil. Carefully add the eggs to the pan and cook for about 8 minutes until hard boiled, by which time the potatoes should be just cooked. Drain the potatoes and set aside. Remove the eggs, cool under cold water, then peel and quarter them. Set aside.
In a separate pan slowly fry the onion and carrot in a little olive oil for about 5 minutes, then add the heavy cream, and bring just to a boil. Remove from the heat and add the cheese, lemon juice, mustard, and parsley.
Put the potatoes, fish and eggs into a bowl and mix them gently, seasoning with salt and pepper. Divide the mixture into 6 small baking dishes or ramekins, pouring an equal amount of the creamy sauce over each.
Quickly make the pie crust:
1 cup flour
2 tsp baking powder
½ tsp ground tarragon
2 tbsp butter, cut into small pieces
1/8 teaspoon salt
1/3 cup milk
In the bowl of a food processor, dump the flour, baking powder, ground
tarragon and salt. Pulse a few times to combine. Drop in the butter and
process until incorporated into the flour. Add the milk slowly, while
processing, until it comes together. Remove from the processor, form
into a ball and roll out. Use a large ring (make sure it's the right
size for your baking dishes) to cut out 6 circles. Place a circle on
top of each pot pie and cut an x in the center. Brush with a little
beaten egg yolk thinned with water.
Place the pot pies on a baking sheet and then into the oven for about 25 - 30 minutes.
We've got a new vastly improved banner, thanks to the talented Jessie, of Cakespy! We think it captures everything The Mini Pie Revolution is all about and we hope you'll love it as much as we do. Go check it out!
The Mini Pie Revolution is taking a break from sugar and we want to see your very best pot pies in single serving form! Please go over to The Mini Pie Revolution Headquarters and check out the latest event! We'll post a round-up of your single serving pot pies on March 28. Can't wait to see what you
come up with!
Thinking about making something sweet for your Valentine? Run, don't walk, over the The Mini Pie Revolution Headquarters to see the round-up for Small Tarts Have Big Hearts! Once again our revolutionaries have outdone themselves.
Please go over to The Mini Pie Revolution Headquarters and check out the latest event! For Valentine's Day we say that Small Tarts Have Big Hearts and we want to see what you've got. We'll post a round-up of your little beauties on February 12, so that inspired readers have time to make treats for their darlings by the 14th. Can't wait to see what you come up with!