Organic* Homemade MSC Fish Pie with a Vegetable Side (£1.61/Portion)
For the Dairy Free Version of this Recipe, click HERE.
I make organic meals all the time now that I follow an organic where possible lifestyle. I adore fish pie as a healthy and filling staple dish, so I am excited to be sharing with you my own recipe for an easy to make, affordable Organic* Fish Pie.
I intend for this recipe to be as helpful as possible and to also provide a few helpful tips along the way. Right.. let’s get started peeps!
- Serves: 4
- Prep Time: 15 mins
- Cooking Time: 35 mins
- Difficulty: Easy
- Source of: Protein, Carbohydrate, Omega-3
Ingredients (Cost £1.61 Per Portion):
- 600g Organic Peeled Potatoes – approx. 46p (£1.15 for 1.5Kg from Aldi)
- 1 Medium Size (around 100g) Organic Onion – approx. 13p (63p from Lidl for approx. 5 onions, you can also get more smaller Organic onions from Aldi for 99p)
- 300ml Organic Semi-Skimmed Milk – approx. 23p (85p for 1.136L from Aldi). For the Dairy Free Version of this Recipe, click HERE.
- 1 Whole 20g Sachet of Colman’s Fish Pie Seasoning Mix – 50p (£2 for 4 Sachets when on offer at Tesco/Asda/Morrisons, 70p at Sainsbury’s, *This is not an Organic Product)
- 400g of MSC (Certified Sustainable Seafood) Fish of your choice. *Please note that fish cannot be Organic, so I seek sustainably sourced fish. Tip: Use at least 2 different varieties of fish to give a more interesting flavour; a smoked and unsmoked variety if possible. I would recommend getting skinless and boneless fish that is relatively low in Mercury, such as: Cod, Haddock, Salmon and Pollock. For other fish low in Mercury check out this post. For this recipe, I used the following:
- 250g MSC Cod Fillet – £2.19 (Currently £2.19 for 250g at Lidl, usually £2.79)
- 150g MSC Smoked Haddock Fillet – approx. 94p (£2.99 for 475g at Lidl)
- 50ml Organic Semi-Skimmed Milk – approx. 4p (85p for 1.136L from Asda). For the Dairy Free Version of this Recipe, click HERE.
- 20g Yeo Valley Organic Spreadable Butter – approx. 12p (£3 for 500g from Tesco, Waitrose)
- 40g Organic Medium Cheddar – approx. 29p (£3.25 for 450g from Tesco). For the Dairy Free Version of this Recipe, click HERE.
- Vegetable Side to your Fish Pie:
- 300g Organic Carrots – approx. 36p (89p for 750g from Aldi/Lidl)
- 150g Organic Broccoli – approx. 50p (99p for 300g from Lidl)
- 100g Organic Peas – approx. 32p (£1.59 for 500g from Waitrose)
- 100g Organic Sweetcorn – approx. 35p (£1.75 for 500g from Waitrose)
*Ingredients are Organic where possible. The Colman’s Fish Pie Mix is not Organic. In an attempt to be completely Organic, you could omit the Fish Pie mix and make your own using organic ingredients. I am yet to find a fish pie mix that is organic. I do plan on making my own mix at some point in the future; and when I do, I will share this with you.
- 3 Pans
- Potato Peeler / sharp knife to skin the potatoes
- Chopping board
- Sharp knife
- Stirrer (Large Wooden / Metal Spoon)
- Potato Masher
- A Oven Proof Dish
- Cheese Grater
- Colander (for removing excess water)
- Oven gloves or doubled up towel to protect the hands
- (A Craving for Homemade Fish Pie)
- If required, defrost the fish you intend to use the night before to ensure they will be ready to use the next day.
- Get all of the ingredients out on the counter.
- Remove the skin of 600g potatoes using a sharp knife or the potato peeler. Tip: Try to save as much of the potatoes as you can, to be more economical and prevent waste. Cutting small sections rather than large sections in one cut can help you achieve this, as it takes account for the curves of the potatoes.
- Add the skinned potatoes to a pan. Add enough water to cover the peeled potatoes. Put on a medium-high heat. Turn up the heat if required to ensure the water is bubbling away nicely as the potatoes will take the longest to cook and we don’t want them dawdling..
- Chop up the onion on a chopping board, using a sharp knife. Bin the unwanted parts of the onion. Tip: For the best results cut into fine pieces so that they will be hardly noticeable in the fish pie. I used the “Swiss Chop Chop” to help me cut my onion to the desired sized pieces – it is available to view/buy here on Amazon.
- If your fish is not skinless, remove the skin. Tip: To do this you can hold the skin with one hand to pull it up and away from the meat whilst using a knife in the other hand to hold the fish firmly down on the counter. It is best to keep the sharp end of the knife as close as possible to the skin to be removed, but holding down the meat of the fish, in a scraping motion as the other hand pulls the skin away from the meat.
- Add the 300ml Milk, Colman’s Fish Pie Mix and chopped Onion to a different pan. Mix thoroughly. Turn on the heat to medium-high, allow it to boil and stir constantly. Do not leave to do anything else. Once you feel it is well mixed, let it simmer for a minute or so (keep an eye on it, it needs to have a thick consistency before you add the fish).
- Add the fish fillets as they are. Don’t chop them up into tiny pieces (as they will naturally separate on their own). Gently poach them on a medium heat for around 5 minutes or until cooked. Tip: Once cooked, the fish scales should easily separate with a slight prod of a stirrer/spoon. .
- Once the fish is cooked, add them and the fish pie mixture into an oven proof dish. If the fish doesn’t separate on its own, gently use the stirrer to prod the fish and encourage it to separate. Tip: Avoid overly separating – it is nice to get the occasional bit of fish that is altogether to give different textures.
- Now pre-heat the oven to 200*C for electric ovens (or to an equivalent heat setting for other ovens).
- Hopefully by this time the potatoes will be cooked. When they are cooked, tip away any excess water. Tip: You will know the potatoes are cooked as they will be soft, a little ‘fluffy’ and a knife will easily pierce through them with little force.
- Add the 20g of Butter. Use a potato masher to mash the potatoes well. Keep mashing the potatoes for a couple of minutes to ensure no lumpy parts and the butter is evenly spread throughout the mash. Tip: The 50ml Milk is available if the mash is too thick or looks too dry.
- When you are happy with your mash, use the back of a spoon to gently add mash to the top of the fish pie mix. This doesn’t have to be neat, you have time to make it look ‘pretty’ in a bit.. Tip: Go around the edges first then work your way to the middle, to ensure even coverage.
- When all of the mash potato has been added, use a fork to gently spread the mash ‘little by little’, so that an even coverage is achieved and none of the fish pie mix can be seen.
- Now grate the 40g of cheese on top of the mash potato and ensure an even spread. Don’t just concentrate on the middle. Tip: You can grate the cheese over the middle to prevent the cheese falling outside of the dish and then spread the cheese evenly afterwards.
- Place the oven proof dish onto the middle shelf of your preheated oven and cook for 15 minutes.
- After 15 minutes has elapsed, check the pie. If the cheese topping has not gone slightly golden at the tips, leave in for a further 3 minutes-15 minutes, checking at 3 minute intervals to ensure you don’t over do it.
- Whilst you are waiting for your fish pie, prepare your vegetable side. Fill up a 3rd pan with some water and cover with a colander. Ensure the water doesn’t rise above the bottom of the colander. Turn the heat to medium-high.
- Chop up the 300g of carrot and 150g of broccoli to a size to your choice on the chopping board with a sharp knife. Add these, the 100g of peas and 100g of sweetcorn to the colander. Steam cook for approximately 10 minutes or until soft. Alternatively you could microwave them in a microwavable bowl in a little water for a couple of minutes, then checking every 30 seconds to see if they are to your liking.
- When the fish pie is ready, remove from the oven with hand protection, such as oven gloves or doubled up towel as it will be very hot!
- When it is time to dish up, use a large spoon or utensil to cup the fish pie and place on a plate. Now add the vegetables (if you have been cooking them)
- Dish up and enjoy!
- Go back for a sneaky seconds if you can’t resist.. or forget going back for seconds and start with 2 portions instead ?
So there you are, a delicious recipe for a sustainability and environmental conscious Organic* Fish Pie. Hopefully I have managed to show you it doesn’t have to cost you an arm and a leg to eat delicious organic food everyday and not just as a one-off.
I really look forward to your comments and would love to see if any of you follow this recipe or use some of the ingredients mentioned in your own dishes. If you fancy trying organic or already follow an organic lifestyle yourself, say hi.. I don’t bite ?
Feel free to share your own tips on how to make eating organic more affordable or anything else that others or myself may find handy.
Here are some of my other posts which you may find intriguing:
- Organic Pasta Meal for 2
- Organic* Smoothie Recipe – Blueberry, Banana and Belgian Chocolate
- Pescetarian diet – what it it?
- Dare to be – Short Motivational video
- My 5 Top Tips on How to be a Savvy Shopper
- Organic Shopping – the Items I have Actually Bought and Love
- The Meaning of Organic
- My Experience Being Organic – The Pros & Cons
‘My aim is to help the world in any way I can. Awareness is the first step to positive change. That’s what I am trying to achieve with my blogs’ ~ Robyn Elms, I n x i t e Blogger (Insta: @robynelms, Twitter: @iamrobynelms)
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Prices correct at the time of publication.