Captain’s Fish Pie. The breaded fish pie is a quick and exciting alternative to the traditional fish and chip supper. Perfect for all the family, made using the Captain's Large. Classic fisherman's pie should have a white bechamel sauce, some vegetables, a selection of fish and topped with creamy mashed potatoes.

White fish white sauce and mashed potato is a boring combination. I used frozen green beans and edamame (defrosted) instead of the spinach. Would have been better if had cooked onions and garlic. You can have Captain’s Fish Pie using 9 ingredients and 9 steps. Here is how you cook that.

Ingredients of Captain’s Fish Pie

Prepare 1 of Kilo of Potatoes.
Prepare 300 Grams of Smoked Cod.
It's 300 Grams of Cod Loin.
You need 2 of Large Onions.
It's 200 Grams of Butter + butter for mash.
You need 300 mls of Milk, + milk for mash.
You need 200 Grams (1 cup) of Frozen Peas.
It's 200 Grams (1 cup) of Frozen Sweetcorn.
Prepare to taste of Salt and Pepper.

Give the humble fish pie a flavour-boosting makeover with Tommy Banks' version, made with king A simple fish pie recipe that's quick and easy to prepare. Portion into ramekins and freeze for quick. Fresh cabbage combined with Captain D's own signature sweet slaw dressing with a delicate blend of sweet and savory flavors. Fish expert Mitch Tonks' fish pie recipe has bags of flavour from the smoked haddock, prawns and cod.

Captain’s Fish Pie instructions

Peel, slice and dice Potatoes. Put in a steamer or large pot. Bring to the boil and cook for about 15-20 minutes..
Meanwhile, check both batches of Fish for any bones. Remove any skin (see below). Cut into thumb size chunks..
Peel, slice and dice the Onions, put in a large saucepan or Wok with the butter and heat gently until soft..
Add the fish chunks, cook gently for about 5 minutes, then add the Peas, Sweetcorn and 300 mls of Milk. Bring up heat to a bubble, then simmer for about 10 minutes until fish is just cooked. Check sauce and add Salt and Pepper to taste..
Meanwhile, drain the Potatoes and mash with a little butter and milk until smooth and creamy..
Using a slotted spoon, 3/4 fill the dishes with the Fish mix, leaving about 3 cms(1”), room at the top..
Spread the mashed Potato over the top of the fish mix, making sure it is all covered. Use a fork to poke a couple of holes in the top to release steam. Draw lines with a fork if you wish!.
Cook in a medium- hot oven for about 20-30 minutes until the tops are golden brown. Serve hot!.
Once cool, can be transferred to a suitable container and frozen up to three months. Please Cook Snap!!.

We fell in love with it. A Fish Pie fit for a king! Flakes of fish smothered in a creamy sauce, topped with mashed potato and a crunchy golden top. Use both smoked and unsmoked fish for best results - and it's economical! Fish pie is a potato topped fish bake that's a British comfort food classic.