Mimi's Fish and Leek Pie
This is my ultimate fish pie recipe, which I make with a classic white sauce, on a base of softened leeks. The leeks match the flavour of white fish beautifully and add a gentle allium sweetness to the dish. I use plenty of herbs too (dill and parsley in the sauce and chopped chives in the mash), to take this dish to the next level. I also like to combine a few tablespoons of mild cheddar, into the white sauce, too thicken and enrich the dish. I am using sustainably caught cod, but use any white fish of your choice.
This is absolute comfort food and both my children love this version. I always make extra portions, so that I can batch-cook a few more pies for the freezer.
Makes 4-6 adult portions/ or 10-12 child portions
For the mash ~
6 medium/ large potatoes (750g approx), washed/ peeled and cut into large dice
100-200ml organic whole milk, at room temperature
20g unsalted butter, at room temperature
1 tablespoon chives, chopped (optional)
black pepper & sea salt (optional and not suitable under 1 years old)
For the fish pie ~
2 small leeks (200g), washed, trimmed and cut into 1/2 rounds
1 tablespoon olive oil
1 heaped tablespoon plain flour
1 heaped tablespoon unsalted butter (20g)
325ml - 350ml whole organic milk, at room temperature
chopped herbs: 1 tablespoon fresh dill & 1 tablespoon fresh parsley (optional)
1-2 tablespoons mild cheddar
black pepper
400g sustainably caught cod, or other white fish, skin removed/ checked for bones/ cut into medium dice
To make the mash ~
To make the mashed potato take a large pan of boiling water, add the prepped potatoes and gently boil until tender 20 mins approx. Drain away the water, and allow the potatoes to steam (to dry them), in a sieve, for a couple of minutes. Then place them in a bowl and mash/ or pass the potatoes through a potato ricer, for an extra smooth finish. Combine with milk and butter, to taste; you should have a lovely creamy mash which is stillform and different potatoes will need more milk than others, so judge this as you cook. Set aside, and cool, adding chopped chives, ground black pepper to taste and sea salt (if using, this isn’t suitable for babies under 1 years).
To make the sauce ~
In a shallow sauce pan add the chopped leeks and 1 tablespoon of olive oil, on a low heat gently saute for 8-10 minutes. You want the leeks to completely soften, but not brown. Add the butter and allow it to melt, then add the flour: stirring continuously. Cook our the flour for 1-2 minutes and the whole mix should thicken and stiffen around the leeks. Next slowly add the room temperature milk, little by little, using a spatula to continually to stir the mix. Stirring continuously and having the milk at room temperature will prevent lumps. Continue until all the milk has been absorbed in the sauce and you have a thick and glossy white sauce. Remove from the heat. Finish with the chopped dill, parsley, mild cheddar and some black pepper to taste. Cool a little for 5 minutes.
To assemble the fish pies ~
Add the raw chunks of cod into the sauce, and combine, being gentle so as not to break up the fish. The fish will cook through when you bake the pies.
Take baking dish (es) and add a 1 inch layer at the bottom of the dish (es). I like to use multiple dishes, so that I can have extra portions and possibly freeze some portions too (check your dish is freezer proof if doing this). Smooth the fish/ sauce layer flat. Next add the cooled mashed potato into an even layer. I personally like roughly even amounts of fish: mash. But top in a fish: potato ratio, according to your preference. I use a fork to flatten the mash and comb grooves into the potato, which will crisp up and brown in the oven.
To cook the pies ~
Place in a hot preheated oven at 180C (fan oven) and cook for 25 minutes, until bubbling and golden. The fish should be completely cooked and the pie bubbling hot all the way through. Cool and serve, my children love this with a side of buttered peas.
To freeze the pies ~
Once assembled make sure the pies are completely cooled. Then you can wrap them up, so they are covered. Label and pop in the freezer. They will keep frozen like this for up to 3 months. Remember to remove them from the freezer, 24 hours before cooking and defrost in the fridge. Then finish them in the oven, as per the above. This will ensure your dish doesn’t crack, from an extreme temperature change!