Choose a 'mash' or crumble topping!
Fish Pie / Crumble
Choose a crumble or mash topping... or go half and half!
The filling & bechamel quantities are for a four-portion dish. We've left the mash & crumble quantities as single portion, to be multiplied by the number of portions you'd like to make. For example, to make a half-and-half pie, double the quantites of both the mash and the crumble.
Nutritional information for the filling & bechamel - per portion (this recipe makes 4):
395 Calories / 24.5g Fat / 2.0g Carbs / 40.8g Protein
Nutritional information per portion of mash:
135 Calories / 11g Fat / 7.5g Carbs / 1.4g Protein
Nutritional information per portion of crumble:
351 Calories / 29g Fat / 2.9g Carbs / 11g Protein
As with all UK labels, the carbs listed above are net carbs.
800-900g fish - we used a combination of smoked haddock, cod and prawns.
200g Leeks, chopped
50ml Double Cream, mixed with 150ml water
150g Swede - alternatively, use cauliflower or broccoli stalks.
20ml Double Cream
Salt & Pepper
25g Panda Flour
25g Parmesan Cheese
Salt & Pepper
10g Panda Flour
Salt & Pepper
A few sprigs of fresh dill (or other herb of choice)
Mash - quantities are per portion:
Crumble - quantities are per portion:
If you're making the mash:
Chop the swede into small cubes and parboil whilst you prepare the fish.
Remove the skin from the fish if you prefer.
Add the butter to a large pan over a medium heat. Add the leeks and, whilst they sweat down, chop the fish into small chunks.
Add the fish to the pan.
Add the cream & water and turn up the heat slightly.
After around 5 minutes, the fish should be fully cooked - or close to it. Transfer the fish & leeks from the pan to an oven-proof dish. Keep the pan with the cream & water mix to one side.
In a small saucepan, add the butter over a medium heat.
Once melted (but not burning), add the Panda Flour and whisk it in. If, once combined, you can still see liquid, add a sprinkle more Panda Flour until it forms a paste.
Add the cream & water mixture from the other pan to the saucepan in small increments, whisking between each one. Use enough of the cream & water to create a smooth sauce.
Add the salt, pepper and fresh dill. Then pour the sauce over the fish in the oven-proof dish and gently combine.
Chop the butter & parmesan into cubes and place them in a small food processor with the Panda Flour and seasoning.
Pulse the food processor until a bread-crumb texture forms.
Sprinkle the crumble on top of the fish & bechamel.
Once parboiled and drained, transfer the diced swede to a food processor with the double cream. Blend until it reaches your preferred mash consistency.
Spoon the mash on top of the fish & bechamel.
Bake at 180°C for 20 minutes, until the topping is nice and golden!