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Mary Berry: Cottage pie with crushed potato topping. *  600ml hot, full-fat milk Melt 50g (13⁄4oz) of the butter in a large pan over a medium heat. The creamy sauce perfectly captures the spice of the chorizo and that umami chicken flavour, while the crushed potato topping (borrowed from Mary Berry’s Fish Pie) adds a textural intrigue, not unlike a layer of roast potatoes. Return Drain thoroughly in a colander, pressing down with the back of a wooden spoon to extract excess moisture. * 1 1⁄2 tbsp chopped fresh dill register with your social accountor click here to log in, Serves 6 Stir in the dill, lemon rind, and some salt and pepper. Stir in the olive oil and some salt and pepper. Cook the potato slices in a large pan of salted boiling water for 7-8 minutes until just tender, then … Cook over a low heat for 2 minutes, stirring gently twice, just to start cooking the fish. Bring the milk to a gentle simmer, then remove it from the heat. Fish pie is a pub classic here in the UK. Scatter the spinach on top of the cooled fish mixture, then spoon the potatoes over the spinach layer (see p59, Carefully add the topping). Cover and simmer for about 15 minutes or until tender. Remove from the heat and gradually pour in the hot milk. You can prepare up to this point 1 day ahead and refrigerate over night. The filling for this fish pie with crushed potato topping is a tasty blend of spinach, salmon, and hake. Meanwhile, make the topping: put the potatoes in a large pan of cold salted water and bring to the boil. 3. Let the fish and sauce cool in the baking dish. *  50g (1 3⁄4oz) plain flour Spoon the fish and veg into an ovenproof dish, or leave in the frying pan if it’s ovenproof. 1.7–2 litre baking dish, about 25 x 18cm (10 x 7in) and 7.5cm (3in) deep.WATCH THE VIDEO HEREMethod Preheat the oven to 200ºC (fan 180ºC/400ºF/Gas 6). Make a smooth creamy filling: the leek should look wilted before you stir in the flour. Melt the butter in a pan on a high heat and fry onion for few minutes. A great change from the classic fish pie. Transfer the cooked mince to the ovenproof dish and spoon over the crushed potatoes. *  800g (13⁄4lb) new potatoes, such as Charlotte, scrubbed * finely grated rind of 1/2 lemon Stir in the flour and cook, stirring, for one to two minutes. Crush the potatoes into irregular chunky pieces but don't break them down too much, Roast chicken with tarragon butter and roast potatoes, Caramelized red onion and rocket tartlets. Add the leek and fry for 3 minutes or until softened but not browned. Feb 6, 2018 - Mary Berry shares her salmon, hake and spinach fish pie with a crushed potato topping. Drain thoroughly in a colander, pressing down However, you don’t need to cook it completely, as it will finish cooking in the sauce. Easy . Comment. Cook for 15-20 mins, or until tender. 1. Add the leek and fry for three minutes or until softened but not browned. You can prepare up to this point one day ahead and refrigerate overnight. You don’t want to break them down too much, and they don’t need to be completely uniform in size. Using a slotted spoon,... Whisk the flour and wine together in a bowl to … 4. Just serve with petits pois or home-grown beans. Lower the … Layer the thin potato slices over the top to fully cover the pie filling. * 2 tbsp olive oil, plus 2 tsp for drizzlingSpecial equipment Also available to download on iBooks. To f reeze ahead, assemble the fish pie up to the end of step 6 u p to 2 weeks ahead, leave to cool completely then cover in buttered foil. 3. *  200g (7oz) fresh spinachFor the topping Whole Food Recipes Cooking Recipes Frugal Recipes Cooking Pork Recipes Dinner Crushed Potatoes Potato Toppings Ground Beef Recipes Minced Beef Recipes. 6. https://recipes.sainsburys.co.uk/recipes/main-courses/luxury- You’re aiming for a pale gold paste, or “roux”. Add the spinach and cook, stirring, for one and a half to two minutes or until it wilts. Method Heat the oil in a hot frying pan and add the beef. Reduce the heat slightly and let the water simmer gently. Drain well. or sauté pan over a medium heat. Pour the wine, reserved stock and cream into a pan and simmer to reduce a little. Pour the fish mixture into the buttered baking dish and set aside to cool. Drizzle over the remaining 2 teaspoons of oil and bake for 30–40 minutes Don't simmer for too long or it will start to reduce in the pan. Mary Berry Recipes; James Martin Recipes; James Morton Recipes; Rick Stein Recipes; Nadiya Hussain Recipes; Nigella Lawson Recipes; Cooking Terms; Basic Cooking – (“How to” Videos) About Simple Home Cooked Recipes; Category Fish Pie with Crushed Potatoes. Preheat the oven to 200oC (fan 180oC/400oF/Gas 6). However, you don’t need to... 2. Preheat oven to 200°C/180°C fan/gas 6. * 400g (14oz) salmon fillet, skinned and cut into 2.5cm (1in) cubes Remove the lid and increase the heat to remove any moisture. 5. Follow us on Twitter @HomesProperty, Facebook and Instagram. Slide into the oven and roast for 30 mins, till the filling is bubbling and the potatoes are crisp around the edges. Ingredients Name Email Website. Roughly chop and set aside. 9. Don’t stir... 3. Cover and simmer for about 15 minutes or until tender. 2. * 75g (2 1/2oz) butter, plus extra for greasing Stir in the dill, lemon rind, and some salt and pepper. Feb 6, 2018 - Mary Berry shares her salmon, hake and spinach fish pie with a crushed potato topping. Meanwhile, make the topping: put the potatoes in a large pan of cold salted water and bring to the boil. after adding the dill, lemon rind, and seasoning, add the fish to the sauce. This classic recipe uses crushed potatoes as a topping, instead of the standard mash, to make a nice change. Just give a couple of gentle turns using a wooden spoon so the fish is well coated with the white sauce. Roughly chop and set aside. By crushing them the oil will be absorbed into the potato pieces, which will improve their flavour and make them golden when baked.More from Mary Berry: ​Mary Berry Cooks the Perfect, published by DK, £25, dk.com. * 1 large leek, trimmed and cut into 5mm (1⁄4in) thick slices This will provide a firmer base for when you spoon the potatoes over the top, so they won’t sink in. ... A great freeze-ahead fish pie recipe, packed with seafood and topped with crushed new potatoes. Drizzle over the remaining two teaspoons of oil and bake for 30–40 minutes or until the pie is bubbling at the edges and the topping is golden and crispy.Mary Berry's keys to perfection Don’t stir too much, or the fish may start to break up; you want to keep it in chunky pieces. It feeds 10 so keep one in the freezer for last-minute entertaining 1 hr and 40 mins . * 400g (14oz) hake fillet, skinned and cut into 2.5cm (1in) cubes Don’t let the butter or flour brown. Grease a shallow 2.5 litre/4½pint dish with butter. Place the potatoes into a pan of salted water and bring to the boil. Add it gradually to the roux, stirring continuously.Allowing time for the fish and sauce to cool down will provide a firmer base for when you spoon the potatoes over the top, ensuring they won’t sink in. Friday night fish pie. A simple fish pie recipe that’s quick and easy to prepare. Stir in the flour and cook, stirring, for 1–2 break the potatoes down into rough, chunky pieces. Grease the baking dish with butter. Melt the remaining butter in a large, non-stick, deep-sided frying pan or sauté pan over a medium heat. For more delicious recipes from Mary Berry’s ‘Cooks The Perfect Step by Step’, Sign up to our newsletter to receive our recipes straight to your inbox, Old Street’s Mandarin, Ginger & Whiskey Sour, Patrick Ryan’s Sourdough Baked Brie with Rosemary & Garlic, Aoife Noonan’s Sticky Toffee Pear Pudding, 75g (21⁄2oz) butter, plus extra for greasing, 1 large leek, trimmed and cut into 5mm (1⁄4in) thick slices, 400g (14oz) hake fillet, skinned and cut into 2.5cm (1in) cubes, 400g (14oz) salmon fillet, skinned and cut into 2.5cm (1in) cubes, 800g (13⁄4lb) new potatoes, such as Charlotte, scrubbed, 2 tbsp olive oil, plus 2 tsp for drizzling, Special equipment: 1.7–2 litre (3–31⁄2 pint) baking dish, about 25 x 18cm (10 x 7in) and 7.5cm (3in) deep. (See p59, Make a crispy topping.) Return the potatoes to the pan and, using a fork, break the potatoes down into rough, chunky pieces. Make a smooth creamy filling: the leek should look wilted before you stir in the flour. Drizzle 1 tbsp oil over the top, and rub into the potatoes. Make a crispy topping: put the whole potatoes in a pan of cold water (if very large, cut them in half) and start the timing once the water comes to the boil. Cook over a low heat for two minutes, stirring gently twice, just to start cooking the fish. 8. Add the spinach and cook, stirring, for 11⁄2–2 minutes or until it wilts. 526. What’s fish pie, anyway? Drain well. They will take about 15 minutes to cook. Grease the baking dish with butter. Melt 50g of the butter in a large pan over a medium heat. Just give a couple of gentle turns using a wooden spoon so the fish is well coated with the white sauce. or until the pie is bubbling at the edges and the topping is golden and crispy. This recipe and more can be found in her new cookbook, Cooks The Perfect. Pour the fish mixture into the buttered baking dish and set aside to cool. Easy Fish Pie with Mashed Potato Topping - My Gorgeous Recipes Return the potatoes to the pan and, using a fork, Bake from frozen in a preheated oven for 1 hr and 30 mins at 220°C, fan 200°C, gas 7 – removing the foil halfway through – or until piping hot. - The Happy Foodie This version is a slight twist on the usual with a delicious (and easy) crispy, cheesy crushed potato topping. Sprinkle in the flour and then add … Scatter the spinach on top of the cooled fish mixture, then spoon the potatoes over the spinach layer. Spoon the spinach over the sauce before adding the topping. minutes. Mix the cornflour … Jan 23, 2015 - How to: Mary Berry's Fish Pie. Go to any pub in the UK and … This recipe and more can be found in her new cookbook, Cooks The Perfect. 7. Melt the remaining butter in a large, non-stick, deep-sided frying pan or sauté pan … Homes & Property Newsletter 1. Don’t stir too much, or the fish may start to break up; you want to keep it in chunky pieces. Allowing time for the fish and sauce to cool down will provide a firmer base for when you spoon the potatoes over the top, ensuring they won’t sink in. Stir in the olive oil and some salt and pepper. to a medium heat and stir until boiling, thickened, and smooth. The filling for this fish pie is a tasty blend of spinach, salmon, and hake. Fish Pie with Crushed Potato Topping recipe: Every recipe in Mary Berry .Prorgamme website: Mary Berry cooks her delicious fish pie with soufflé topping, perfect for Christmas Eve.Mary Berry explains how her new recipe book, Mary Berry Cooks the Perfect, can help you achieve perfect results in the kitchen every time, just as she does. 1. The spinach must be well drained so the sauce doesn’t get watery. Adding hot milk will blend into the roux more easily than cold milk and helps to prevent the sauce from turning lumpy. Melt the remaining butter in a large, non-stick, deep-sided frying pan Let the filling cool down: after adding the dill, lemon rind, and seasoning, add the fish to the sauce. Add the hake and salmon to the sauce. Stir the flour constantly for one to two minutes, making sure it is combined thoroughly with the butter. Article by Daily Mail. Let the filling cool down: after adding the dill, lemon rind, and seasoning, add the fish to the sauce. Drain the potatoes and return to the pan with the butter. Stir over a high heat until golden-brown. Place the dish in the oven and bake for 30-40 minutes or until bubbling and golden-tinged on top. Leave a Comment Cancel reply. Remove from the heat and gradually pour in the hot milk. Return to a medium heat and stir until boiling, thickened, and smooth. instead of putting a classic mash on top, i’ve used quickly crushed potatoes, drizzled with olive oil to make them crunchy. * salt and freshly ground black pepper Wrap in a double layer of clingfilm and freeze. To test if the potatoes are done, insert the tip of a sharp knife; it should go in easily.To crush the potatoes, use a fork to break each one into several chunky pieces. with the back of a wooden spoon to extract excess moisture. Method Preheat the oven 200C/400F/Gas 6. 2. Add the hake and salmon to the sauce. Watch how to make Mary Berry's salmon, hake and spinach fish pie with crushed potato topping in this how-to video and read Mary's keys to perfection. Instead of putting a classic mash on top, this recipe uses quickly crushed potatoes, drizzled with olive oil to make them crunchy. Jan 27, 2018 - Full of flavour with a quick white sauce, and a hint of lemon and cheese. 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