Deconstructed Fish Pie (HC)
Ingredients
For the potatoes:
- 320g potatoes, washed, chopped
- 1 heaped tsp olive oil
- Black pepper, to taste
- 1 tsp garlic granules
- 1 tsp mixed herbs
For the fish pie filling:
- 2 tsp butter
- ½ leek (or onion), finely sliced
- Salt and black pepper, to taste
- 1 tbsp plain flour
- 300ml milk
- ½ stock cube, low sodium (vegetable)
- ½ tsp Dijon mustard
- 340g fish pie mix (salmon, haddock and cod)
- 70g peas
- Juice of ¼–½ lemon (to taste)
- 1 tbsp fresh parsley, chopped
- 2 tbsp parmesan cheese, grated
Serving suggestion (per portion):
- 140g broccoli
- 70g sweetcorn
Instructions
Preheat the air fryer to 200°C.
Place the potatoes into a bowl with olive oil, black pepper, garlic granules and mixed herbs. Mix well.
Add to the air fryer and cook for 20 minutes, shaking halfway through, until golden and crispy.
Meanwhile, heat the butter in a pan over a medium heat.
Add the leek or onion, season with salt and black pepper, and cook for 4–5 minutes until softened.
Stir in the flour and cook for 1 minute.
Gradually add the milk, stirring continuously until a smooth sauce forms and begins to thicken. Crumble in the stock cube and stir well.
Add the Dijon mustard and mix through.
Add the fish and peas. Simmer gently for 5–7 minutes until the fish is cooked through.
Meanwhile, prepare the broccoli and sweetcorn.
Finish with lemon juice, parsley and parmesan cheese. Taste and adjust seasoning if needed.
Add the crispy potatoes to a bowl, serve with broccoli and sweetcorn, and spoon over the fish pie mixture.
Note - This recipe serves 2 and can be stored in the fridge for up to 2 days. Reheat gently on the hob, adding a splash of water or milk if needed to loosen the sauce. The potatoes are best made fresh for maximum crispiness but can be reheated in the air fryer for 5–8 minutes.