Creamy Fish Pie with Watercress
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Description
A fantastic winter dish, so tasty and creamy.Ingredients
At a glance
Difficulty
Easy
Course
Main Courses
Serves
4
- 2tbsp sunflower oil
- 1 large onion, finely chopped
- 110g carrots, peeled and finely chopped
- 100g watercress, roughly chopped
- 500g celeriac, peeled and roughly cubed
- 850g potatoes, peeled and quartered
- 25g butter or olive-oil based spread
- 150ml semi-skimmed milk
- 400g cod fillet, skinned and cut into 2.5cm pieces
- 350g smoked haddock fillet, skinned and cut into 2.5cm pieces
- 2 hard boiled eggs, peeled and quartered
- 350ml double cream
- Salt and ground black pepper
Methods/steps
Preheat the oven to 200°C, 400°F, gas 6.
Heat the oil in a large saucepan and cook the onion and carrot for 10-15 minutes until softened. Allow to cool.
Place the watercress in a saucepan and cook for 1 minute-just until it wilts. Allow to cool.
Place the celeriac and potatoes in a pan of salted water.
Bring to the boil and simmer until soft, about 15 minutes.
Drain well and mash with the butter and milk.
Taste and season with salt and pepper.
Place the cod and smoked haddock in a shallow pie dish and arrange the hard-boiled egg quarters over the fish.
Spoon over the cooled carrot, onion and watercress.
Season well with salt and ground black pepper. Pour over the cream.
Spoon over the mashed potatoes and celeriac and spread over the pie.
Place in the oven for 45 minutes until golden brown and bubbling.
Heat the oil in a large saucepan and cook the onion and carrot for 10-15 minutes until softened. Allow to cool.
Place the watercress in a saucepan and cook for 1 minute-just until it wilts. Allow to cool.
Place the celeriac and potatoes in a pan of salted water.
Bring to the boil and simmer until soft, about 15 minutes.
Drain well and mash with the butter and milk.
Taste and season with salt and pepper.
Place the cod and smoked haddock in a shallow pie dish and arrange the hard-boiled egg quarters over the fish.
Spoon over the cooled carrot, onion and watercress.
Season well with salt and ground black pepper. Pour over the cream.
Spoon over the mashed potatoes and celeriac and spread over the pie.
Place in the oven for 45 minutes until golden brown and bubbling.
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