Whilst making a Fish Pie can be a bit of a faff, because it takes a few pots and pans to put together, it is a wonderfully comforting dinner.
At the moment Iceland are celebrating their latest frozen ranges and their value for money, convenience, quality and choice. Given a lot of options I’ve chosen to create a recipe which embraces the value for money at Iceland, with the convenience thrown in! I’d never thought to use all frozen ingredients before and this recipe embraces that. Minus the veg I couldn’t get frozen, white sauce I made and eggs I boiled up…
- 3 Iceland frozen cod fillets
- 1 pint milk
- 200g chestnut mushrooms, chopped
- 3 leeks, chopped
- 100g Iceland frozen onion
- 1 tsp Iceland frozen garlic
- 200g Iceland frozen seafood mix (defrosted)
- 100g Iceland frozen peas
- 2 eggs, boiled, chopped up
- 100g butter
- 100g plain flour
- 1 tsp mustard powder
- Ground pepper to season
- 1 pack of Iceland frozen mashed potato
- 50g butter
- 1 tbsp Dijon mustard
- Ground pepper to season
- Preheat the oven to 200C (180C fan).
- Poach the frozen fish in milk in a heavy set pan, on a low heat with a lid on. This will take around 10 minutes. Add some pepper into the milk.
- Fry the onion, mushroom, leek and garlic in a pan until soft, put into the oven proof dish you will use for your pie. Add in your defrosted seafood mix and some frozen peas into the dish too.
- Boil 2 eggs, leave to one side and cut up when a bit cooler. I usually do mine soft boiled, too runny and they can cause the sauce to split!
- When the fish is poached keep to one side the milk and put the fish in a bowl to flake up with a fork, you will use the milk for the sauce. Put the fish into the oven proof dish with the other ingredients.
- Microwave the mash, for a huge amount like mine put on for 4 minutes, then stir then 3-4 minutes again. Leave to stand for a bit before stirring in the mustard, butter and pepper.
- Melt the butter in a pan and allow to froth, add in the flour and mustard powder and stir until a doughy mixture is made (roux).
- Stir in the milk gradually until a thick sauce is formed, if it's too thick just add some extra milk in.
- Pour over the contents of the oven proof dish.
- Spoon on the mashed potato and 'score' with a fork.
- Cook for 20-30 minutes until golden brown.
- Dollop into bowls and devour!
- Of course this can be made with all fresh ingredients, however Iceland ensure quality is locked into the frozen ingredients as they are all frozen from fresh.
I microwaved the frozen mash and added mustard, pepper and butter to give it a bit more of a boost. The other ingredients I just threw into the mix after I’d prepped them. I fried my frozen onions with frozen garlic and (fresh) mushrooms and leeks. I then poached my frozen fish in milk and threw frozen peas into the oven proof dish. I suppose the only faff was defrosting the seafood mix, but I did this overnight in the fridge, which conveniently meant they were ready for making dinner!
I cooked this Fish Pie for Mr W, who found it was much needed after his Monday evening drive at the M6 to Manchester. He wolfed it down and was very pleasantly surprised when I told him at the the end that the bulk of this was made from frozen.
What do you think of my Fish Pie recipe? Have you used frozen ingredients before? Let me know in the comments,
P.S. Post in collaboration with Iceland, as ever all words/photos/recipe my own.