Easy Fish Pie with Elsinore Fish Chowder Soup
To vary the fish pie you can add other ingredients to the soup base; vegetables (garden peas, diced carrot or red peppers, sweetcorn, herbs (chives, parsley and dill), rind of lemon, prawns, crayfish tails, chopped crabsticks, chopped hard boiled eggs etc. The variations are endless! Always keep Elsinore Fish Chowder in your cupboard for a delicious emergency fish pie!
- 2 tins Elsinore Fish Chowder
- 800 g Potatoes (floury like Desiree or Maris Piper)
- 40 g Butter
- 60 g Whole Milk
- Salt and Pepper, grated nutmeg to taste
- 30 g grated cheese
Make the mash by peeling, cutting and cooking the potatoes until tender. Melt down the butter and add the milk. Mash the potatoes with a masher or whip with an electric whisk. Season to taste
Pour the tins of Elsinore Fish Chowder in a pie dish and spread or pipe the mashed potato on top
Bake in the oven for approximately 30 minutes until the mash start to colour.
Sprinkle the grated cheese on top and put back in the oven until the mash is golden brown and the pie is piping hot.