Friday Night Fish Pie
30 minutes bake time
Learn how to make Friday night fish pie for a easy savoury and soulful dinner to start your weekend. Made with the crunchy filo pastry.
- 500g potato, peeled and diced into 2cm chunks
- 50g butter
- 50g plain flour
- 400ml milk
- 300ml vegetable or fish stock
- 2 lemons, 1 zested and juiced, 1 cut into wedges to serve
- 2tbsp chopped parsley
- 1tbsp capers, rinsed
- 25g gherkins, finely diced
- 250g frozen peas
- 500-600g skinless, boneless cod fillets, cut into 3cm chunks
- ½ x 270g Jus-Rol Filo Pastry
- Two big saucepans
- Big baking or pie dish
- Kitchen scissors or sharp knife
- Pastry Brush
- Bring a big pan of water to the boil, add the potato and boil for 8-12 minutes until tender, then drain well.
- Meanwhile, melt 25g of the butter in another saucepan. Stir in the flour until it makes a paste, then very gradually whisk or stir in splashes of milk until you have a smooth sauce. Add the stock, then bring to the boil, stirring constantly, until thickened.
- Take the sauce off the heat and stir in the lemon juice and zest, parsley and some seasoning. Preheat the oven to 180°C (160°C fan oven) Gas Mark 4.
- Randomly scatter the potato, capers, chopped gherkins, peas and fish chunks into a big, deep baking dish. Pour over the sauce.
- Melt the remaining 25g of the butter, then brush over the filo pastry sheets. Scrunch up roughly and use to top the pie – you can tear the pastry to fill any gaps.
- Bake for 25-30 minutes until the pastry is golden and crisp, the fish is cooked through and the sauce bubbling. Serve straightaway, with the remaining lemon cut into wedges.