Winter nights call for comfort food, fish pie is not a preety pie but it sure makes for great eating. I love dinners that combine protein, carbs and veg all in one dish, mainly as it means less washing up and this is one of those perfectly balanced dishes. The subtle spices and addition of chilli add an extra pop, I also find chilli and ginger during these months just extra protection against all the germs the kids bring back. I used to make this using a traditional white sauce but find the coconut milk in this works so much better and gives a richer finish to the dish.
For the children I used the same reciepe but took a portion of the filling and topping out before adding any chilli and even my vegetable- phobic toddler managed to eat a decent size portion of this.
So without further delay please see below for the reciepe and method, I used the vegetables, fish and spices I had on hand but I am sure this would be fine with any substitutes, e.g peas instead of brocolli, addition of prawns, no cayenne, bay leaf instead of curry leaf etc.
This made one larger pie for us and one smaller pie for the kids.
Ingriedents
Filling
1 tbsp of Oil (Rapeseed)
1 knob of Butter
1 tsp Cumin Seeds
1 tsp Musturd Seeds
1/2 tsp Carroway Seeds
2 Curry Leafs
1 Leek finely chopped
3 cloves of Garlic minced
1 inch of Ginger finelly chopped
1/2 tsp cumin powder
1/2 tsp corriander powder
1 tsp garlic powder
1 tsp onion powder
1 tsp cayenne pepper
Salt and Pepper to Taste
2 tbsp of Plain Flour
1 tin of Cocunut Milk
50ml of Milk
1 head of Brocolli chopped up
1 packed of Fish Pie Mix (260g)
Topping
2 medium White Potatoes
1 packet of Butternut Squash & Sweet Potatoe cubed (350g)
1 Knob of Butter
20ml of Milk
1 tsp Cream Cheese
1 tsp Chopped Red Chilli
2 tsp Chopped Chives
Salt and Pepper to taste
Method:
1. Heat oil and butter in a wide pan for 2 minutes
2. Add in cumin, musturd, carroway seeds and curry leafs and cook for further 2 minutes
3. Add garlic, leek and ginger and cook until golden brown - 5 minutes
4. Add in ground spices, salt and pepper and cook out for a further 1-2 minutes
5. Sprinkle flour all over leek mixture and cook out for 2 minutes
6. Add in coconut milk and milk and mix to ensure no lumps form, cook for a further few minutes until it begins to thicken up
7. Add in brocolli and fish pieces and cook for 5-7 minutes
8. Pour into an over proof dish and set oven to Fan 190
9. Meanwhile boil potatoes and butternut squash until soft
10. Drain water, add butter, milk, cream cheese, salt and pepper and mash until smooth
11. Add in chives and red chilli
12. Place mashed potatoes on top of fish pie filling and bake for 20 minutes until golden brown and bubbling away.
For the children I used the same reciepe but took a portion of the filling and topping out before adding any chilli and even my vegetable- phobic toddler managed to eat a decent size portion of this.
So without further delay please see below for the reciepe and method, I used the vegetables, fish and spices I had on hand but I am sure this would be fine with any substitutes, e.g peas instead of brocolli, addition of prawns, no cayenne, bay leaf instead of curry leaf etc.
This made one larger pie for us and one smaller pie for the kids.
Ingriedents
Filling
1 tbsp of Oil (Rapeseed)
1 knob of Butter
1 tsp Cumin Seeds
1 tsp Musturd Seeds
1/2 tsp Carroway Seeds
2 Curry Leafs
1 Leek finely chopped
3 cloves of Garlic minced
1 inch of Ginger finelly chopped
1/2 tsp cumin powder
1/2 tsp corriander powder
1 tsp garlic powder
1 tsp onion powder
1 tsp cayenne pepper
Salt and Pepper to Taste
2 tbsp of Plain Flour
1 tin of Cocunut Milk
50ml of Milk
1 head of Brocolli chopped up
1 packed of Fish Pie Mix (260g)
Topping
2 medium White Potatoes
1 packet of Butternut Squash & Sweet Potatoe cubed (350g)
1 Knob of Butter
20ml of Milk
1 tsp Cream Cheese
1 tsp Chopped Red Chilli
2 tsp Chopped Chives
Salt and Pepper to taste
Method:
1. Heat oil and butter in a wide pan for 2 minutes
2. Add in cumin, musturd, carroway seeds and curry leafs and cook for further 2 minutes
3. Add garlic, leek and ginger and cook until golden brown - 5 minutes
4. Add in ground spices, salt and pepper and cook out for a further 1-2 minutes
5. Sprinkle flour all over leek mixture and cook out for 2 minutes
6. Add in coconut milk and milk and mix to ensure no lumps form, cook for a further few minutes until it begins to thicken up
7. Add in brocolli and fish pieces and cook for 5-7 minutes
8. Pour into an over proof dish and set oven to Fan 190
9. Meanwhile boil potatoes and butternut squash until soft
10. Drain water, add butter, milk, cream cheese, salt and pepper and mash until smooth
11. Add in chives and red chilli
12. Place mashed potatoes on top of fish pie filling and bake for 20 minutes until golden brown and bubbling away.
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