Irish Farmhouse Fish Pie Recipe
*this Irish Fish Pie recipe was originally published on The Life of Stuff on August 20th 2013 but has since been updated
I was looking for recipe for an Irish Fish Pie over the weekend. I’ve made it before but cheated with the sauce. This time I wanted to create the dish from scratch, but I wanted a simple recipe. A recipe that my family would enjoy, and one we can rustle up whenever we take the notion.
I was hard pressed to find a simple recipe with ‘none of your fancy stuff’, such as no wine, bay leaves or fish liquid. Fish Liquid – it just sounds wrong doesn’t it! Anyhoo, after researching, and scanning the internet for recipes, I found a simple yet delicious recipe on the Love Irish Food website.
Below you will find the Love Irish Food Irish Farmhouse Fish Pie recipe along with my step by step experience. Enjoy!
Irish Farmhouse Fish Pie Recipe
Preparation time: 15min Cooking Time: 25min Serves: 4
- Cod or haddock – 700g/1Ib 9oz
- 1 small onion peeled
- Butter – 60g or 2.25oz
- Flour – 60g/2.25oz
- Cheese – 60g or 2.25oz
- 3 small ripe tomatoes, skinned and chopped
- 2 hard boiled eggs, shelled and chopped
- 2 tbsp parsley, finely chopped
- Salt and freshly ground black pepper
- Potatoes, peeled weight – 700g/1Ib 9oz
- Butter – 60g/2.25oz
- Cream – 60 ml/4tbsp
- Salt and freshly ground pepper
1. Make sure you remove all bones from the fish.
2. Place the fish, onion and milk together in a saucepan and bring to boil gently over a low heat.
3. Simmer for 2-3 minutes, then remove the saucepan from the heat and allow it to cool for a few minutes.
4. Strain off the milk from the fish through a sieve and keep it for the sauce.
5. Flake the fish, removing any skin and bones that got away from you earlier.
6. Remove the onion.
7. Now to make the creamy sauce.
8. Melt the butter in a saucepan and stir in the flour.
9. Let it cook for 2-3 minutes.
10. Pour in the strained-off milk gradually, stirring well until the sauce starts to simmer.
11. Add the cheese and cook for one minute. Make sure to stir continuously until its melted.
12. Remove the saucepan from the heat. Then add the fish, chopped tomatoes, hard boiled eggs, parsley, the pinch of salt, and some freshly ground pepper. After that put the mixture into a pie dish.
13. And as you’re doing the above steps. Boil or steam the potatoes (I prefer the later) until tender. The mash them well.
15. Mash in the butter and cream and season them with salt and pepper.
16. Cover the fish mixture with the mashed potatoes.
17. Bake in a preheated oven 180c/350f/gas mark 4 for 25 minutes until cooked through and browned. (of course you can go fancy and pipe your potato onto the fish pie which will create a pretty effect but it’s also nice to ‘keep it country’)
My Irish Farmhouse Fish Pie Recipe Experience:
- The ingredients are simple. Instead of cod or haddock, I decided to use three different fish. I used cod, smoked coley and salmon. You can get great fish at your local fishmongers but if that’s not possible just check out your local supermarket.
- The cheese I used was the Kilmeaden Cheese. I bought the mature cheddar as I prefer red cheddar but of course you can use whatever cheddar cheese you like.
- For the eggs, we buy free-range eggs which are delivered to our door each week. But again use whatever eggs suit you.
- The cream and milk you use is entirely your own choice but I really like Glenisk cream. And milk-wise, we get glass bottles of Dunlavin Milk delivered to our door, and when that runs out we like to buy Avonmore milk. Using glass bottles was a satisfying step to take on our sustainable living goal. And importantly it’s great to support Irish farmers by purchasing Irish dairy products. Love Irish Food and all that!
- It’s the same with the tomatoes and potatoes – buying locally grown fruit and vegetables always feels better to me. And they taste better too. So I do this when I can.
- And on that note, tomatoes can be a pain to peel. I used the knife method but you could, if you want, cut a X in the top and boil them until the X splits. You then remove them and put them into a bowl of iced water to stop them cooking and the skin should come off easily. Or you could just use the knife method and basically just peel the skin off. Make sure your knife is sharp though. Other than that, there’s another method where you can basically cook the skin off over a flame. I’ll leave the later for a rainy day.
Simple and delicious. I don’t know what I did wrong with the preparation time that was estimated at 15 minutes. I must’ve been daydreaming because it took me longer than that.
Other than the preparation time exceeding 15 minutes, everything else went really well. The only thing I would change for next time is what I bake the pie in. I used quite a large dish. It almost felt like that there was enough room for the base of the pie but too wide a space for the potatoes and so it looked like I didn’t have enough spuds. The next time I plan to use four small oven proof serving dishes.
So will I be making this dish again … Hell YES!
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