Fish Potato Pie

15. Fish Potato Pie

 

At times, all we need is some comfort food for lunch or dinner. Even though I am always at loggerheads whether the folks would love it, I have always get good responses from them to my utter surprise. Taking from my experience of making the potpie and seeing how much the folks enjoyed – and even requesting it several times – I wanted to try this fish pie recipe as soon as I saw it in a Vanitha Pachakam magazine I picked up while coming back from home last year.

 

There is nothing in it – very straightforward, easy to make and very filling too! With a bunch of fussy eaters at home, I hardly had any leftovers for this. Go ahead, and make this for some comfort food. This would be amazing with a fresh salad on the side, but nobody had the time to wait for the salad and just wanted to dig in! 🙂 Off to the recipe…

 

15. FPP1

 

 

 

4 from 2 votes

Fish Potato Pie

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 -6
Author Rafeeda

Ingredients

  • 500 gm fish fillet I used shark fillets
  • Salt and pepper to taste
  • 1 tbsp olive oil
  • 2 large potatoes
  • FOR SAUCE:
  • 2 tbsp olive oil
  • 1 heaped tbsp ginger garlic paste
  • 1 onion minced
  • 2 tbsp celery chopped
  • 2 tbsp all-purpose flour
  • 500 ml milk
  • 1 tsp dried parsley
  • Salt and pepper to taste
  • Grated mozarella cheese as required

Instructions

  • Wash and pat dry the fish fillet. Rub in salt and pepper.
  • Heat olive oil in a fry pan or grill pan and sear both the sides of the fish well, till done.
  • Crumble the fish and set aside.
  • Wash the potatoes well and cut into thin roundels.
  • Heat water with salt till it boils, then leave the potatoes in low flame for around 5 to 7 minutes. Switch off and drain.
  • Heat olive oil in a sauce pan. Fry the ginger garlic paste till a nice aroma comes.
  • Add the onion and celery and saute till the onion wilts.
  • Add the flour and fry for a couple of minutes. Now add in the milk and stir till there are no lumps. Cook on low flame till the mixture thickens.
  • Add in salt, pepper and dried parsely. Switch off.
  • Preheat oven to 180 degrees. In a deep baking pan. put the crumbled fish, top it with the potatoes. Pour the sauce all over it and then sprinkle generous cheese on top.
  • Bake for around 30 minutes or golden brown, with the sauce bubbling. Serve hot...



Join the Conversation

  1. 5 stars
    I was just looking at your recipe with my Kashmiri niece and she asked, “What is pie?”
    Hah!
    We make a similar dish in the US with chicken. Looks scrummy!

    1. Rafeeda AR Author says:

      Haha… I know, pie is not something we make, but at times, toned down flavors do a lot of good! Thanks a lot Bibi…

  2. Finger licking good !!!the second pic is inviting me.

    1. Rafeeda AR Author says:

      Thanks a lot Nusrath…

    1. Rafeeda AR Author says:

      Thanks Beena…

  3. 3 stars
    Hi dear Rafeeda, your Fish Potato Pie looks awesome.. I love casseroles and this one reminds me of a good casserole ideal for a dinner.. ????

    1. Rafeeda AR Author says:

      Thank you so much Seena… 🙂

  4. That’s a mouthwatering fish casserole!!

    1. Rafeeda AR Author says:

      Thanks a lot Angie…

  5. I love pies . And this is mouthwatering .

    1. Rafeeda AR Author says:

      Thanks a lot Hiba…

  6. Looks so good, bookmarking this recipe

    1. Rafeeda AR Author says:

      Thanks a lot Suja…

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