Warming fish pie with chunks of Salmon, Cod and Haddock in a creamy spinach and cheese sauce topped with crispy cauliflower and mashed potato
Snow and fish pie
So you know it snowed right 🙂 and it snowed and it snowed and it snowed – so I made fish pie. A massive dish full of deliciously silky cheese sauce with flakey chunks of fish and vibrant leaves of spinach. As if that wasn’t enough its piled high with cauliflower and mashed potato and baked until golden. Simply wonderful. I just can’t decide if I prefer this or my little minted lamb pies from last year!!
Of course a big pie isn’t always the best option for fish, so if I’m after something a little lighter I usually opt for my cook from frozen salmon traybake or my one pan, curried kedgeree with poached eggs.
Thankfully all this snow held off just long enough for Ben and I to enjoy a lovely weekend away in Yorkshire, with plenty of blue skies and spring sunshine. It was so lovely that I just have to quickly tell you all about it 🙂
We managed to get a great deal on a room in the beautiful Swinton Park hotel. This place is truly magical. From the castle entrance and champagne on arrival, to the massive expanse of picturesque grounds and the state of the art newly built spa . . . you couldn’t ask for any more. And by the way – the spa is truly amazing and its worth the trip just for that alone.
We were also wowed on both nights by fabulous food in Samuels restaurant and the Terrace restaurant – yeah this place has 2 restaurants!!
And even breakfast came with some lovely extra touches. Yogurt? smoothie? Juice? . . . just have all 3.
A beautiful place – well worth a visit.
Back to the fish pie
After being well and truly spoilt and then having to return home to the worst snow in several years, a huge bowl of something with mashed potato was definitely on the cards.
When its cold out, this scrummy fish pie is definitely the dish that will warm you through and leave you ready to face the elements the next day. I also reckon its a pretty good dish for a cosy Saturday night in. Lock out the snow and get this in the oven!!
How to make fish pie
The basis of this fish pie is a simple cheese sauce made with butter, onions, flour, milk and cheddar. The fish and spinach are added to the sauce before transferring the whole lot to an ovenproof dish and topping with florets of cauliflower and buttery mash. If you’re after an extra indulgent twist, dot the cauliflower and mash with extra butter and grate over extra cheese before baking in the oven.
Simple, easy and delightful. The classic dishes are always the best.
Fish Pie and Cheese Sauce with Mash and Cauliflower Topping
For the mash and cauliflower topping
- 300 g Cauliflower Florets
- 400 g potato
- 5 g butter
- Splash of semi-skimmed milk
For the filling
- 20 g butter
- 150 g onion finely chopped
- 1 clove garlic finely chopped
- 25 g plain flour
- 500 ml semi skimmed milk
- 40 g cheddar cheese grated
- 280 g Cod skinless and boneless
- 140 g Haddock skinless and boneless
- 140 g Salmon skinless and boneless
- 80 g Spinach Leaves
- Fresh parsley to serve
- 2 medium pans
- 1 large pan
- 1 large ovenproof dish
- Piping bag and nozzle for the mash optional
To make the mash and cauliflower topping
- Break up the cauliflower into medium sized florets, place into a pan of boiling water and simmer for 10 minutes. Drain and then set to one side.
- Next peel the potatoes and roughly chop into chunks, place into a pan of boiling water and simmer for 30-40 minutes or until soft. Remove from heat and drain. Add the butter and milk and use a masher to mash up. Set to one side with the cooked cauliflower
To make the filling
- Preheat the oven to 180°C.
- Place a medium - large pan on the heat and add the butter, onions and garlic. Gently heat and cook until onions are soft. Next add the flour and stir in, the mixture should clump slightly and take on a breadcrumb consistency. Keeping the heat on low-medium, gradually add the milk to the onions and flour, whilst continually stirring. If the mixture starts to to curdle remove from the heat momentarily and stir rapidly. Once all the milk is added continue to stir until the mixture starts to boil and thickens. At this point turn off the heat and stir in the cheese.
- Next prepare the fish by chopping into bitesize chunks. Add the fish to the cheese sauce and mix in carefully. Then add the spinach leaves and stir in. Finally, carefully transfer the filling to an ovenproof dish. Randomly dot the cauliflower florets on the top and then add the mash in the gaps between the florets. Or if you have a nozzle and piping bag to hand, pipe swirls of mash in between the florets.
- Place in the centre of a preheated oven and bake for 30 minutes.
- Serve with a scattering of freshly chopped parsley leaves.
I am linking this recipe to #cookblogshare hosted by hijackedbytwins, recipesmadeeasy, everydayhealthyrecipes and Easypeasyfoodie. I am also linking to #brilliantblogposts by honestmum, #recipeoftheweek hosted by amummytoo, and #CookOnceEatTwice hosted by seachingforspice.