Fish and mushy pea pie

Name: Fish and mushy pea pie
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 275 g each skinless, boneless cod, smoked haddock and salmon fillets, cut into 5cm pieces.; 350 mL semi-skimmed milk; 1 small onion, quartered; 40 g unsalted butter, softened; 15 g plain flour; 75 mL white wine; 1 tbsp. capers, chopped; 1 tbsp. gherkins, chopped; 2 x 300 g tins marrowfat peas, drained; 250 g frozen peas, defrosted; 3 mint sprigs, leaves picked and chopped, plus extra to garnish; 2 tbsp. malt vinegar, plus extra to serve

If the best part of fish and chips is the mushy peas for you, then you'll adore this jazzed up fish pie with its creamy, pea topping.

By The GH Kitchen TeamUpdated: 24 November 2023

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If the side of mushy peas with your fish and chips is something you can't get enough of, then you'll love our fish and mushy pea pie.

It's genius really, we've got all the delicious flavours of fish & chips (tartare sauce included), and then mixed it all through a creamy fish filling, following by a delightfully sweet and fresh mushy pea topping.

To defrost peas quickly, pour a kettle full of boiling water over the frozen peas in a heatproof bowl and set aside for 3 minutes before draining.

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Yields:

4 serving(s)

Prep Time:

20 mins

Cook Time:

40 mins

Total Time:

1 hr

Cal/Serv:

550

Ingredients

275 g each skinless, boneless cod, smoked haddock and salmon fillets, cut into 5cm pieces.
350 ml semi-skimmed milk
1 small onion, quartered
40 g unsalted butter, softened
15 g plain flour
75 ml white wine
1 Tbsp. capers, chopped
1 Tbsp. gherkins, chopped
2 x 300 g tins marrowfat peas, drained
250 g frozen peas, defrosted
3 mint sprigs, leaves picked and chopped, plus extra to garnish
2 Tbsp. malt vinegar, plus extra to serve

Directions

1. Step 1
  In a large pan gently heat the fish, 300ml of the milk and onion until steam rises from the surface. Maintain temperature and poach for 5min until fish is cooked. Carefully strain the milk into a large jug. Discard the onion. With a slotted spoon scoop fish into a 1 litre baking dish and set aside.
2. Step 2
  Heat oven to 180°C (160°C) mark 4. In the clean pan over a medium heat, melt 15g of the butter and stir in flour. Cook for 1min, stirring. Gradually whisk in white wine followed by poaching milk until smooth. Simmer for 4min, stirring, until thickened. Remove from heat and gently fold in the capers, gherkins and cooked fish. Spoon fish mixture back into baking dish.
3. Step 3
  Pulse peas with the mint, vinegar, pinch of salt and remaining butter and milk to a coarse mash. Spoon over the fish and cook in oven for 20min until bubbling. Serve with extra malt vinegar and mint leaves sprinkled over.

Per Serving:

Calories: 550
Fibre: 11 g
Total carbs: 31 g
Sugars: 9 g
Total fat: 20 g
Saturated fat: 8 g
Protein: 54 g

The GH Kitchen Team

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