Fish Pie with Mashed Potato Topping - My Gorgeous Recipes (2024)

FAQs

What toppings go on mashed potatoes? ›

Sliced green onions, roasted red peppers, olive tapenade, caramelized onions, bacon jam, crème fraîche, brown gravy, pulled pork, pesto, sautéed mushrooms, Parmesan cheese, roasted garlic, flavored butters, fresh herbs, and more are all great options when it comes to topping warm mashed potatoes.

Cooking the pie: Pre-heat your oven to 175 C. Bake the pie for at least 35 to 40 minutes, turning the oven down if the pastry starts to get too brown. The core temperature will need to be at least 75 C. Once cooked, allow to cool slightly before serving.

To freeze. Cool the assembled pie completely without baking. Cover with a lid or a double layer of foil. Label and freeze for up to 3 months.

Instead of gravy, opt for a lemony hollandaise sauce recipe to add a little tangy flavor and heat to your side dish. This works especially well for any mashed potatoes that have found their way onto a brunch menu, or if you're cooking a French entrée.

If, however, you have used skimmed (non-fat) milk or the type that only has 1% fat, then the sauce can curdle as the water content is so high. Otherwise we wonder if the pie is being slightly overheated. In this case the fish will overcook and extra water will be squeezed out, leaving a watery section in the pie.

A close relative of the satisfying Shepherd's pie, fish pie – or fisherman's pie – is lovingly made with cuttings of white fish, prawns, and other seafood, before topped with creamy, cheese-infused mashed potatoes.

The creamy sauce of Fish Pie is the dominant flavour in this dish and it should be matched with a lightly-oaked Chardonnay. It needs something to stand up to its big flavours whilst cutting through the creaminess of the dish, a Macon or South Africa Chardonnay should do the trick.

Schwartz Fish Pie Wet Sauce For Fish 300G - Tesco Groceries.

Can I reheat the fish pies? As long as the pies were cooled quickly and then placed into the fridge or freezer in a timely manner, these pies can be reheated. Reheat at 200C/180C fan for 15minutes and then make sure the centre is piping hot before digging in.

The fish will be dryer when reheated but it should still taste good. It's important the cooked fish pie is cooled as quickly as possible then covered and refrigerated overnight. Then when you reheat it must be until it is piping hot throughout. Thank you.

Why can't you freeze a fish pie? ›

Our answer. Nigella's Nursery Fish Pie (from FEAST) is a potato-topped pie that contains smoked and fresh haddock, boiled eggs and peas. Unfortunately boiled eggs do not freeze well and the whites tend to become rubbery and unpalatable once thawed, so we do not recommend freezing the pie with eggs in.

But when you make too much or want to get a head start on the Thanksgiving menu, you might wonder: Can I freeze mashed potatoes? Yes, you can. Freezing mashed potatoes is a great way to plan for the holidays or avoid wasting any leftovers.

Fish Pie Leftovers

In the fridge You can keep this recipe in the fridge for a day or two. Reheat fully in the microwave or oven until piping hot before serving. In the freezer This recipe freezes well. I tend to make it all up to the point where you put it in the oven and then freeze.

Infusing milk or cream with herbs and garlic is a simple but effective way to make a potent flavor difference in mashed potatoes. Combine your preferred dairy with butter in a small saucepan. Add five or six cloves of garlic, cut in half, along with a dozen sprigs of fresh thyme or rosemary.

Cream cheese, buttermilk, caramelize onions, roasted garlic, or scallions are all amazing additions!

Decide on Toppings

Editor's Tip: Additional favorite baked potato toppers include roasted red peppers, blanched broccoli, diced onions, diced ham, shredded cheese, sour cream, fresh herbs, sliced hot peppers, sliced olives and crushed tortilla chips.

The best potatoes for mashed potatoes are a starchy varieties like russet, Idaho or Yukon gold. Starchy potatoes are best for mashed potatoes because they have a fluffy, almost airy texture that breaks down easily.