Microwave fish pie jackets with peas
³ÉÈË¿ìÊÖmade fish pie has never been easier! Simply combine a creamy fish filling with fluffy jacket potatoes and cut the preparation time in half. Preparing the fish in this way means it cooks perfectly and doesn’t break up. The key is to get the potatoes cooking while you assemble the other ingredients.
This recipe is part of a Budget family microwave meal plan. In March 2023 it was costed at an average of £6.67 when checking prices at four UK supermarkets. It is designed to be made in conjunction with a low-cost store-cupboard.
Ingredients
- 4 x 225g/8oz baking potatoes, well scrubbed
- 300g/10½oz frozen peas
For the filling
- 300ml/10fl oz milk (any type)
- 320²µ/11½´Ç³ú fish pie mixture (see Tip below)
- 30g/1oz plain flour
- 30g/1oz butter, cut into cubes
- ½ small lemon, finely grated zest only
- 15g/½oz fresh flatleaf parsley leaves, finely chopped
- 2–3 tbsp double cream (optional)
- salt and freshly ground black pepper
Method
Prick each potato 5–6 times all over with a fork. Place the potatoes on a large microwaveable plate, spaced well apart in a circle. Cook uncovered on HIGH for 12 minutes (1000W) or 15 minutes (800W), turning every 4–5 minutes until soft. A knife inserted into the centre should slide in easily and they should feel soft to squeeze. If not quite cooked, return for a further 1–2 minutes (see Tip below). Cover the potatoes with a dry tea towel to retain the heat and set aside.
To make the filling, pour the milk into a large microwaveable bowl and season with a little salt and lots of black pepper. Stir the fish mixture into the milk. Cover with a microwaveable lid or dinner plate and cook on HIGH for 4 minutes (1000W) or 5 minutes (800W), or until the fish is just cooked.
Transfer the fish mixture into a large sieve and strain the milk into a clean microwaveable bowl. Set aside the fish. Sprinkle the flour over the warm milk, whisk in thoroughly and then whisk in the butter. Place the bowl in the microwave, cover and cook on HIGH for 2 minutes 30 seconds (1000W) or 3 minutes (800W), or until smooth and thickened, whisking well halfway through.
Stir in the lemon zest and almost all of the parsley, saving a little for the garnish. Season to taste with more salt and pepper and add the cream, if using. Gently fold the fish pieces into the sauce.
Cut the potatoes in half and place in a large, wide-based microwaveable dish. Spoon the fish mixture on top. Cook uncovered on HIGH for 2 minutes (1000W) or 2 minutes 30 seconds (800W), or until hot. Leave to stand for 4–5 minutes. (You can also cook individually on microwaveable plates or shallow bowls for 1–2 minutes.) Microwave the peas for 2–3 minutes or according to the packet instructions.
Serve the fish pie jackets with the hot peas, sprinkled with the remaining parsley.
Recipe Tips
Larger potatoes will take longer than the recommended times above – just keep checking every 4–5 minutes, and be prepared to add an extra couple of minutes at the end if needed. Smaller potatoes cook more quickly and should be turned and checked every 3–4 minutes.
Fish pie mixtures usually contain a mixture of smoked haddock, salmon and a white fish such as cod. But you can use any fish you like for this recipe – if you have a local fishmonger, ask for trimmings or buy small amounts to make up to around 320²µ/11½´Ç³ú. Frozen fish also works well; simply defrost first.
For a more traditional pie, make the filling as above, top with home-made mash and pop under a hot grill until browned.
If you have any bay leaves handy, add to the milk and fish in step 2.
Related Recipes
