Fish and Broccoli Pie
Dive into the comforting flavors of this Fish and Broccoli Pie, a crowd-pleasing dinner that's both wholesome and satisfying. Featuring tender chunks of white fish, vibrant broccoli florets, and a velvety cheddar cheese sauce infused with a hint of mustard, this pie is topped with creamy mashed potatoes and a golden, cheesy crust that's impossible to resist. Perfect for a family meal, this recipe combines nutritious ingredients like skinless cod or haddock and broccoli, with indulgent textures for a dish that's as nourishing as it is indulgent. Ready in just over an hour, this oven-baked delight pairs beautifully with a fresh green salad or crusty bread, making it ideal for cozy weeknight dinners or weekend gatherings. Try this easy-to-make fish pie recipe for a comforting classic that's packed with flavor and topped with irresistibly crispy mashed potatoes!
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Ingredients
- 800 g potatoes
- 300 g broccoli
- 400 g white fish (e.g. cod or haddock), skinless and boneless
- 75 g unsalted butter
- 400 ml milk
- 30 g all-purpose flour
- 100 g cheddar cheese, grated
- 1 tsp mustard
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp nutmeg (optional)
Directions
Step 1
Peel and chop the potatoes into even-sized chunks. Place them in a pot of salted water, bring to a boil, and cook for 15-20 minutes or until tender. Drain and set aside.
Step 2
While the potatoes are cooking, prepare the broccoli by cutting it into small florets. Steam or blanch the broccoli for 3-4 minutes until just tender, then drain and set aside.
Step 3
Cut the white fish into bite-size chunks and season lightly with salt and black pepper. Set aside.
Step 4
In a saucepan, melt 50 g of butter over medium heat. Add the flour and cook, whisking constantly, for 1-2 minutes to form a roux.
Step 5
Gradually add the milk to the roux, whisking continuously to ensure a smooth sauce. Cook for 4-5 minutes, or until the sauce thickens.
Step 6
Stir in the mustard, 75 g of grated cheddar cheese, and a pinch of nutmeg (if using). Mix until the cheese has melted and the sauce is smooth. Adjust seasoning with additional salt and pepper, if needed.
Step 7
Preheat your oven to 200°C (400°F).
Step 8
In a large ovenproof dish, layer the steamed broccoli and fish chunks. Pour the cheese sauce over the fish and broccoli, ensuring they are evenly coated.
Step 9
Mash the cooked potatoes with the remaining 25 g of butter and a pinch of salt. Spread the mashed potato evenly over the filling, creating a smooth or ridged surface (use a fork for texture).
Step 10
Sprinkle the remaining 25 g of grated cheddar cheese on top of the mashed potatoes for a golden crust.
Step 11
Place the dish in the preheated oven and bake for 25-30 minutes, or until the top is golden and the filling is bubbling.
Step 12
Remove from the oven and let rest for 5 minutes before serving. Enjoy your fish and broccoli pie with a side of fresh green salad or crusty bread!
Nutrition Facts
| Serving size | 2130.3 grams (2130.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2467 |
| Total Fat 110.80g | 142% |
| Saturated Fat 65.10g | 326% |
| Polyunsaturated Fat 0.40g | |
| Cholesterol 510mg | 170% |
| Sodium 4025mg | 175% |
| Total Carbohydrate 236.40g | 86% |
| Dietary Fiber 26.60g | 95% |
| Total Sugars 34.20g | |
| Protein 142.80g | 286% |
| Vitamin D 1003IU | 5015% |
| Calcium 1567mg | 121% |
| Iron 15mg | 81% |
| Potassium 7248mg | 154% |
Source of Calories