Andy Montoya
Fish pie is a classic comfort food, and many recipes call for cheese to be included. Whether it's a cheddar, mature cheddar, or another variety of cheese, it's often melted into the sauce before being mixed with the fish. Some recipes also call for a sprinkling of cheese on top of the pie, creating a crispy, golden topping. While some recipes include cheese, it's not a requirement, and some people may prefer to leave it out or substitute it with another ingredient. Ultimately, the decision to include cheese in a fish pie comes down to personal preference and the desired flavour profile.
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What You'll Learn
Fish pie mix: use a supermarket bag or choose your own fish
Fish pie is a classic, comforting dish that can be made with a variety of different ingredients. While some recipes call for a simple mix of salmon, cod, and smoked haddock, others suggest adding tuna, scallops, or even langoustines. If you're looking for a quick and convenient option, you can buy a pre-made fish pie mix from suppliers like Fresh Fish Daily and Rockfish. These mixes typically include a combination of offcuts from filleted fish, such as peat-smoked haddock, salmon, tuna, and cod.
However, if you want to create your own unique blend, you can choose from a variety of different fish options. For example, Rockfish offers a mix of fresh monkfish, smoked pollock, whiting, and ling. Alternatively, you could follow the lead of some recipes and include prawns, kale, or peas in your pie.
When selecting fish for your pie, it's important to consider the freshness and quality of the ingredients. Suppliers like Fresh Fish Daily and Rockfish pride themselves on delivering the freshest fish, often sourced directly from fisheries or local suppliers. To ensure the highest quality, some companies vacuum pack their fish portions, label them clearly, and include frozen chill packs to maintain maximum freshness during delivery.
In addition to the fish, a good fish pie typically includes a creamy sauce and a crispy mash topping. For the sauce, a cheese sauce is a popular option, with some recipes calling for mature cheddar or parmesan to add a strong cheesy flavour. To create a silky smooth sauce, it's important to heat the mixture slowly and stir continuously to prevent curdling.
Overall, whether you opt for a pre-made fish pie mix or create your own blend, this classic dish is a comforting and flavourful option that can be easily adapted to your taste preferences.
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Mash potato: the best types and how to prepare them
The best types of potatoes for mashing are those with a high starch content, such as Russet potatoes or Idaho potatoes. Yukon Gold potatoes are another good option, as they have a buttery flavour and a creamy texture. If you're looking for a mix of fluffiness and flavour, try using a combination of Russets and Yukon Golds.
For a more textured mash, you can leave some of the skin on Yukon Gold potatoes. However, Russet and Idaho potatoes have tough skin, so be sure to peel these first.
When it comes to preparing your potatoes, start by peeling and cutting them into large chunks. Aim for a consistent size so that they cook evenly. Place the potatoes in a large pot and cover them with cold water by about an inch. Add a tablespoon of salt, and bring the water to a boil. Then, reduce the heat to medium and gently boil the potatoes until they are fork-tender. Depending on the size of your potato chunks, this should take around 15 to 20 minutes.
Once the potatoes are tender, drain them and return them to the pot. Slowly add warm milk, butter, salt, and pepper, mashing until you reach your desired consistency. For an even richer taste, you can use half-and-half or cream instead of milk. If you're feeling adventurous, you can also add some sour cream for a tangy flavour or mix in an egg to make your mash richer and creamier.
If you're making mashed potatoes ahead of time, allow them to cool completely before transferring them to an airtight container. They can be stored in the refrigerator for three to four days and reheated in the microwave, oven, or on the stove. You can even freeze mashed potatoes for up to one month and reheat them in a slow cooker, on the stove, or in the oven.
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Cheese sauce: how to make it and when to add it
Cheese sauce is a key ingredient in a cheesy fish pie, adding a delicious flavour to the dish. The sauce is typically made with a combination of milk, butter, flour, and cheese, and is used to bind together the fish and other ingredients in the pie. Here is a step-by-step guide on how to make a cheese sauce and when to add it to your fish pie.
Making the Cheese Sauce:
- Start by melting butter in a saucepan over low to medium heat. The amount of butter used can vary, but typically around 100 grams of salted or unsalted butter is a good starting point.
- Once the butter is melted, add an equal amount of flour and stir until a paste forms. This paste is the base of your cheese sauce and will help thicken the milk that will be added later.
- Gradually add milk to the paste. You can use semi-skimmed or full-fat milk, depending on your preference. Slowly whisk in the milk until you achieve a thick, white sauce. For a standard-sized fish pie, you will need around 500 ml of milk.
- Simmer the sauce for a few minutes, continuing to stir to prevent lumps from forming.
- Season the sauce with salt, pepper, and any other desired spices or herbs. You can also add a teaspoon of mustard to enhance the flavour.
- Gradually add grated cheese to the sauce. Cheddar cheese is a popular choice, but you can use any variety that melts well. Stir continuously as the cheese melts to ensure a smooth and creamy sauce. For a stronger cheese flavour, you can increase the amount of cheese or use a mature variety.
Adding the Cheese Sauce to the Fish Pie:
- Prepare your fish and any other ingredients you wish to include in the pie, such as prawns, spinach, or peas.
- In a large bowl, gently mix the cheese sauce with the fish and other ingredients. Ensure that the sauce coats all the pieces evenly.
- Transfer the mixture to a baking dish.
- Prepare your mashed potatoes by boiling and mashing potatoes with butter, milk, or cream. Season the mash to taste.
- Spread the mashed potatoes over the fish and sauce mixture, creating an even layer.
- For an extra cheesy touch, sprinkle additional grated cheese on top of the mashed potatoes. You can also add breadcrumbs and crushed cheese and onion crisps for a crispy and flavourful topping.
- Bake the fish pie in the oven at a temperature between 180°C and 200°C for 30 to 45 minutes, or until the top is golden brown and crispy.
Remember to adjust the ingredient quantities based on the size of your fish pie and your personal preferences. Enjoy your delicious cheesy fish pie!
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Toppings: cheese, breadcrumbs, herbs, and more
Toppings are a great way to add texture and flavour to your fish pie. The most popular topping is mashed potatoes, which can be made with different types of potatoes and mixed with milk, butter, cream, salt, and pepper. For a crispy topping, you can bake the fish pie until the mashed potatoes are golden brown and crispy.
Cheese is also a popular topping for fish pie. You can mix cheese into the mashed potatoes or sprinkle it on top before baking. Cheddar, Parmesan, and mature cheeses are all good options to consider. For an extra crunchy topping, you can add breadcrumbs along with the cheese.
You can also add herbs to your fish pie topping. Parsley, for example, can be scattered on top of the pie before serving. Additionally, you can experiment with other toppings like sweet potato mash or crushed cheese and onion crisps.
Ultimately, the choice of toppings for your fish pie is versatile and can be tailored to your taste preferences. Whether you prefer a cheesy, crispy, or herby topping, the options are plentiful to create a delicious and comforting meal.
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Cooking and storing: oven temperatures, timings, and freezing
To cook a fish pie, preheat your oven to 200°C/400°F (fan). You can also set it to Gas Mark 6. Once preheated, place the fish pie in the oven and bake for 40 to 45 minutes. The pie is ready when the top is brown and crispy, and the filling is bubbling and hot throughout.
If you're making a smaller portion, such as individual fish pies in ramekins, reduce the cooking time accordingly.
When reheating leftovers, ensure the pie is piping hot all the way through before serving. You can reheat in the oven or use a microwave, following the manufacturer's instructions.
To freeze an uncooked fish pie, it is recommended to cool the assembled pie completely, then wrap the dish tightly in cling film and foil. Freeze for up to three months.
For freezing leftovers, place portions in resealable containers and freeze for up to one month.
To reheat a frozen fish pie, it is recommended to thaw it overnight in the fridge first. Then, uncover and bake in a preheated oven at 210°C/Fan 190°C/Gas 6½ for 1¼ to 1½ hours, or until piping hot throughout.
If you choose not to thaw the pie, increase the cooking time accordingly, between 10 to 20 minutes, and cover the pie with foil if the potato begins to over-brown.
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Frequently asked questions
Yes, you can put cheese on a fish pie. Many recipes for fish pie include cheese in the sauce, as a topping, or both.
Cheddar is a popular choice, but any cheese that melts well and grates easily should work.
Yes, you can make a fish pie without cheese. Some recipes use a mixture of milk, butter, and flour to create a creamy sauce without cheese.
You can use any type of fish you like. Salmon, cod, and smoked haddock are commonly used, but you can also use a pre-made frozen fish pie mix from the supermarket.
Yes, you can add seafood to your fish pie. Prawns, calamari, mussels, and scallops are all good options.
