Upgrade your classic fish pie with our fragrant piri piri version, and it only takes 30 minutes to prep. Serve with a crisp salad or some steamed garden peas.
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Yields:
4 serving(s)
Prep Time:
30 mins
Cook Time:
50 mins
Total Time:
1 hr 20 mins
Cal/Serv:
460
Ingredients
For The Filling
2 sweetcorn cobs
1 Tbsp. olive oil
1 leek, finely sliced
2 garlic cloves, crushed
1 tsp. hot chilli powder, to taste
1 Tbsp. sweet smoked paprika
1/2 tsp. ground cumin
1/2 tsp. dried chilli flakes
1/2 tsp. each dried oregano and dried thyme
30 g plain flour
200 ml milk
400 ml fish or vegetable stock
500 g skinless fish fillets, cut into 2cm chunks, we used salmon, smoked haddock and cod
For The Topping
600 g sweet potatoes, peeled and roughly chopped
25 g butter
Directions
Step 1Preheat oven to 200°C (180°C fan) mark 6. Stand a corn cob on its end; carefully slice off the kernels. Repeat with second cob. Heat 1tsp oil in a large, deep frying pan over high heat and fry kernels, stirring regularly, until golden and charred. Empty into a bowl.
Step 2Add remaining oil to pan and lower heat to medium. Cook leek for 10min, until softened. Stir in garlic, spices and dried herbs, flour and plenty of seasoning and cook for 1min. Remove from heat, gradually stir in milk and stock, then return to heat and cook, stirring, until thickened. Set aside.
Step 3Meanwhile, make topping. Cook potatoes in a pan of salted boiling water for 10min, or until tender. Drain into a colander in the sink and allow to steam dry for a few min. Return to empty pan and mash with butter and some seasoning until smooth.
Step 4Stir fish and sweetcorn into leek sauce, then decant into a 2 litre ovenproof serving dish. Top with mash and cook in oven for 25-30min, until golden and bubbling. Serve with a green salad, if you like.
To save time you could swap the dried herbs and spices for a pre-made piri pri spice mix, if you like.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
Alice Shields is the Former Senior Cookery Writer for Good Housekeeping. A trained pastry chef, you’ll find her food styling on photo shoots, developing delicious recipes and writing about all things food. She loves to bake and her favourite pudding will always be a chocolate fondant. Originally hailing from Lancashire, she finally achieved her goal of getting a butter pie recipe into the magazine.
