Traditional Fish Pie
Creamy, rich and packed with flavour – fish pie is always welcome on our supper table. We've used our luxury fish pie mix here, but you can experiment with whatever combination of fish takes your fancy. Throw in some prawns, salmon or smoked haddock to add extra dimensions of flavour and texture.
Traditional Fish Pie
Creamy, rich and packed with flavour – fish pie is always welcome on our supper table. We've used our luxury fish pie mix here, but you can experiment with whatever combination of fish takes your fancy. Throw in some prawns, salmon or smoked haddock to add extra dimensions of flavour and texture.
- Serves: 4
- Prepare: 20 Minutes
- Cook: 40 Minutes
- Difficulty: easy
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS SUSTAINABLE FISH?
Working with carefully chosen suppliers, we have focused on providing fish that we are able to keep in stock throughout the year. As with all of our produce, it’s paramount that it’s sustainably sourced. For the management of our marine ecosystems, in order to respect fish levels and ensure overfishing doesn’t occur.
Ingredients
- 400g fish of your choice such as:
- smoked haddock fillets
- salmon fillets
- hake fillets
- or you can use our prepared luxury fish pie mix
- 600g potatoes
- 400ml organic milk
- 25g organic butter
- 25g spelt flour
- 1 onion, diced
- 1 tsp wholegrain mustard
- handful of peas
- 1 garlic clove, crushed
- 200g cheddar cheese, grated
- handful of chives
- 25g parmesan, grated
- 100ml organic cream
- salt and pepper to season
Method
- Preheat the oven to 200°C/180°C fan/gas mark 6. Peel and halve the potatoes, cover them in a saucepan with water, bring to the boil and simmer until tender. When the potatoes are soft, drain thoroughly and mash until smooth. Add the cream, butter and grated parmesan and whip the potato until it’s light and fluffy. Season to taste.
- Chop the onion and garlic and then gently fry in a wide pan with a splash of olive oil, adding a little salt to keep it from sticking.
- Pour the milk over the onion and garlic, bring to just below boiling then turn down the heat and add the chunks of fish. Simmer for a further 5 minutes until the chunks of fish are lightly poached then carefully stir in the flour to thicken the sauce.
- Add the peas, chives and mustard to the pan, stir through then remove from the heat and set aside.
- Transfer the fish filling to an ovenproof dish, allow to cool and then cover it with the creamy mashed potato. Sprinkle over the grated cheddar and bake for about 40 minutes, until the potato topping is golden and the filling is bubbling.
- Serve immediately with torn crusty sourdough bread
- Freezing and defrosting instructions: Wrap the assembled fish pie but uncooked dish in cling film and freeze for up to 3 months. Defrost thoroughly in the fridge overnight, then cook as above.
Other recipe ideas
02/01/23 Recipe
Goan Fish, Sweet Potato and Coconut Curry
A delicious recipe easy to prepare and cook.
26/03/21 Recipe
Thai Green Fish Curry
Our award-winning Wild Fish Broth makes the perfect stock for this fresh and fragrant curry
06/10/17 Recipe
Smoked Haddock Fish Pie
A great recipe comforting and warming meal for the colder months!
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS SUSTAINABLE FISH?
Working with carefully chosen suppliers, we have focused on providing fish that we are able to keep in stock throughout the year. As with all of our produce, it’s paramount that it’s sustainably sourced. For the management of our marine ecosystems, in order to respect fish levels and ensure overfishing doesn’t occur.
Frequently asked questions
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Wild caught fish is not organic as there is no way to control fish movement, diet or exposure to contaminants.
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We’ve become a little bit set in our ways over the years with our ‘go-to’ fish choices; cod, haddock, tuna, salmon and warm-water prawns, but this has really jeopardised their sustainability. There are many alternative species available for us to try that have been farmed or caught responsibly, hake, corley, rainbow trout, mackerel and rope grown mussels are all great choices of sustainable fish in the UK.
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Sustainable fishing is important in the management of our marine ecosystems, in order to respect fish stock levels and ensure overfishing does not occur. With fish being one of the most popular choices of animal proteins at mealtimes, its no wonder that popular fish species such as cod are in decline. Overfishing to meet the demands of the consumer have meant certain stocks of fish have gone into decline, the demand has been so high that the fish stocks have not be given time to replenish. It is said that 1/3rd of fish stocks are overfished, which really is quite shocking. Sustainable fishing allows fisheries to work closely with scientists to look at the patterns of growth and decline of fish stocks, these occur through births, deaths and migration. By analysing this data, the ‘maximum sustainable yield’ (this is how much a fish species can be fished before overfishing occurs) is calculated and this allows responsible fishing to occur, working with nature, instead of against it.