Peel, slice into quarters and arrange on top of the You can also make individual fish pies as single servings if you prefer. I actually like what you’ve acquired here, really like what you’re stating and the way in which you say it. https://www.bbc.co.uk/food/recipes/mums_everyday_fish_pie_43141 https://www.preciouscore.com/cameroonian-fish-pie-video-recipe A great substitution to boost the flavour and the nutrients and reduce the amount of starchy carbs. This easy fish pie recipe is the perfect comfort food any time of the year. Making a Fish Pie Video | Cooking Video Recipes I have understand your stuff previous to and you’re just too fantastic. Thaw the fish pie in the fridge overnight, then cook in a 190C /360F preheated oven for 40-45 minutes until topping is golden and filling is bubbling up at the edges of the dish. Make the fish pie right up to the point before you put it in the oven. To start the sauce, heat a little butter in a saucepan, add the onion, garlic and thyme and sweat until softened. Remove the skin from the fish and cut into bite-sized pieces, reserving the skin of the smoked haddock for the sauce. Bring a small pan of water to a gentle boil, then carefully lower the eggs in with a slotted spoon. I can’t wait to read far more from you. Method. Generous pieces of smoked fish, a rich, creamy sauce and cheesy potato topping makes this dish a firm family favourite. Set the timer for 8 mins, cook, then drain and cool in a bowl of cold water. Hard-boil 4 eggs. This recipe will make 4 – 5 mini fish pies depending on the size of the dishes. To make a healthy fish pie, of sorts, I combined the mash topping with florets of cauliflower. Then quickly cool, cover and freeze. I simply love baked cauliflower and it goes so well with cheese sauce and chunky pieces of smoked fish. Bring the water back to a gentle boil, with just a couple of bubbles rising to the surface. Defrost in the refrigerator overnight (ensure it’s fully defrosted throughout before reheating), then place in the oven for 20-25 minutes at 200C/400F until the potato is golden brown and the sauce is starting to bubble up at the sides. You make it enjoyable and you still take care of to keep it sensible.