[Music]
hi guys today I’m going to make one of
our family favorites which is a fish pie
they do actually love fish which is
quite handy and it’s kind of a quick
dish and it’s not like washing up which
is perfect I’m gonna use about a kilo
and a half of potatoes I’ve already
peeled and chopped into like two
centimeter chunks they’ve bought for
about 15 minutes so they’re eight
minutes before they’re finished add your
eggs because I’m not that saves on using
another saucepan and wasting time and
they can just share the potato water so
now I’m gonna make the really delicious
creamy sauces she’s kinda like the face
of the dish
50 grams of butter start on a medium
heat first of all and then 50 grams of
flour which is kind of make the posh
name the rube I’ve actually got just
plain white flour but you could use
bruton free up cheeks my daughter’s
gluten free while my father’s melting
I’m gonna add a couple of bay leaves
it’s kind of quite good to add them
early tickets the most flavor out them
make sure that you get we lumps out I’ve
got 350 mils of milk and so you staring
at 350 mils of fish stock you could just
use a stock cube or I’ve actually had
this to the three that I’ve just
defrosted it and it’s it’s gonna come
really handy with some now I’m gonna
bring up to boil and that’s when you
know that will trigger the flour and
that’s a little start to thicken and
you’ll recognize it it’s a nice thick
creamy sauce takes about ten minutes
keep stirring this a bit it’s obviously
got milk in so I’m gonna take my
potatoes off they’re definitely ready
and my eggs
so now I’m gonna wilt the spinach we
couldn’t a quick wash so but not too
much don’t add too much water might be
really kind of slogging should take a
couple of minutes to work very quick
let the steam go away because if you
match for the steam as well it’s gonna
get bit mushy and they don’t want that
until you kind of want to put a lovely
crispy potato and maybe eggs running on
the cold water they’re gonna be a little
bit hot Jamie would diet that that’s
just terrible
anyway that’s my version of eggs you can
see it’s getting much thicker actually
so have one teaspoon of mustard don’t be
frightened because if you’ve got
children who don’t like what you
couldn’t barely taste it does add a bit
depth in the sauce but you can use the
slightly you can use at these your
mustard so I’ve got 50 grams of cheese
just use half to grate in now you can
use half at the topping later mix it all
in then you just see the juice of half a
lemon chop some parsley just the top
it’s got stores because they might be a
bit crunchy in a dish stirring again I
absolutely love pepper so I’m gonna add
some pepper and then that’s basically
your sauce so once your cheese is melted
as you can see mine definitely has I can
come off the heat so onto the main part
which is gonna be able to see the fish
I’ve got salmon which my kids absolutely
love naturally because it’s pink
specially petal we’ve got undyed smoked
haddock which is really nice and holy or
you could use cod or whatever it’s
sustainable but they’re all really nice
that’s about 300 grams of Coney 200
haddock and 200 the salmon and I’m just
going to cut it into squares this is
obviously all fresh but you can use
frozen there’s some great frozen
mixtures in the supermarket kind of
ready for whatever you feel comfortable
I’m using a fork paint that’s honey I’m
gonna use a fork because I like to be
this is genuinely awesome
can’t a bit of stability you think so
make it nice and simple maybe it’s the
way my mom used to do it I don’t know so
this is skinless you can see and
boneless and you know that obviously
can’t get every single bone up but I
like to check specially for the children
you go so all I’ve got left to do now is
mash my potatoes cuz use a little bit of
olive oil I like a little bit not lumpy
but a little bit kind of messy looking
I’m going to grind up a bit of nutmeg in
a bit more mashing
so that’s basically everything done
separately and now that you just
assemble it shoved in the oven so first
of all goes the fish on the bottom and
place your eggs kind of evenly around so
it all bunched in one place then it’s
the source so give it one little bit of
whisks offsets and have a little skin on
top that’s been sitting there and then
pour over then my spinach all the
ingredients warmest at the moment
because I’m going to put it straight
into the oven so then it’s fine but if
you want to cook it fresh later I’d
leave all the kind of ingredients
separate then assembly but it’s all
called put it in fridge or freezer so as
I’m gonna put this in the oven it’s fine
it’s all gone in warm at the same time
so now I’ve got the mashed potato I did
our pepper but I didn’t add salt it’s
not really necessary got the flavor the
mustard and the cheese I don’t realize
he’s a lot of salt especially when I’m
cooking with the children put a few
little Peaks in they catch the heat and
they get a really crispy crunchy topping
which I know the children love the most
about the fish pie I’m gonna grate some
cheese this is the rest of the half of
the 50 grams we used earlier in the
sauce so that’s it done I’m gonna put in
the oven for about 45 minutes and that
I’ve had my oven preheated at about 200
degrees you’ll know it’s done when you
seal the lovely sauce bubbling over and
the cheese getting crispy and brown and
the potatoes looking crunchy that looks
so good you can tell this all the
mixture is kind of bubbling away and
it’s all coming out so it’s looking
really good so this won’t do for little
buds so you can see all the spinach and
you can see bit of the egg I think a lot
could have it evened it all out so each
portion hopefully will get a bit of
everything we put in so creamy this is
gonna this is like an adult portion add
some peas so whatever vegetable you
choose to do looks absolutely delicious
smells amazing give it a quick taste
Chad water all right
that’s really good absolutely delicious
that is going to be really nice on Saturday night
hi guys today I’m going to make one of
our family favorites which is a fish pie
they do actually love fish which is
quite handy and it’s kind of a quick
dish and it’s not like washing up which
is perfect I’m gonna use about a kilo
and a half of potatoes I’ve already
peeled and chopped into like two
centimeter chunks they’ve bought for
about 15 minutes so they’re eight
minutes before they’re finished add your
eggs because I’m not that saves on using
another saucepan and wasting time and
they can just share the potato water so
now I’m gonna make the really delicious
creamy sauces she’s kinda like the face
of the dish
50 grams of butter start on a medium
heat first of all and then 50 grams of
flour which is kind of make the posh
name the rube I’ve actually got just
plain white flour but you could use
bruton free up cheeks my daughter’s
gluten free while my father’s melting
I’m gonna add a couple of bay leaves
it’s kind of quite good to add them
early tickets the most flavor out them
make sure that you get we lumps out I’ve
got 350 mils of milk and so you staring
at 350 mils of fish stock you could just
use a stock cube or I’ve actually had
this to the three that I’ve just
defrosted it and it’s it’s gonna come
really handy with some now I’m gonna
bring up to boil and that’s when you
know that will trigger the flour and
that’s a little start to thicken and
you’ll recognize it it’s a nice thick
creamy sauce takes about ten minutes
keep stirring this a bit it’s obviously
got milk in so I’m gonna take my
potatoes off they’re definitely ready
and my eggs
so now I’m gonna wilt the spinach we
couldn’t a quick wash so but not too
much don’t add too much water might be
really kind of slogging should take a
couple of minutes to work very quick
let the steam go away because if you
match for the steam as well it’s gonna
get bit mushy and they don’t want that
until you kind of want to put a lovely
crispy potato and maybe eggs running on
the cold water they’re gonna be a little
bit hot Jamie would diet that that’s
just terrible
anyway that’s my version of eggs you can
see it’s getting much thicker actually
so have one teaspoon of mustard don’t be
frightened because if you’ve got
children who don’t like what you
couldn’t barely taste it does add a bit
depth in the sauce but you can use the
slightly you can use at these your
mustard so I’ve got 50 grams of cheese
just use half to grate in now you can
use half at the topping later mix it all
in then you just see the juice of half a
lemon chop some parsley just the top
it’s got stores because they might be a
bit crunchy in a dish stirring again I
absolutely love pepper so I’m gonna add
some pepper and then that’s basically
your sauce so once your cheese is melted
as you can see mine definitely has I can
come off the heat so onto the main part
which is gonna be able to see the fish
I’ve got salmon which my kids absolutely
love naturally because it’s pink
specially petal we’ve got undyed smoked
haddock which is really nice and holy or
you could use cod or whatever it’s
sustainable but they’re all really nice
that’s about 300 grams of Coney 200
haddock and 200 the salmon and I’m just
going to cut it into squares this is
obviously all fresh but you can use
frozen there’s some great frozen
mixtures in the supermarket kind of
ready for whatever you feel comfortable
I’m using a fork paint that’s honey I’m
gonna use a fork because I like to be
this is genuinely awesome
can’t a bit of stability you think so
make it nice and simple maybe it’s the
way my mom used to do it I don’t know so
this is skinless you can see and
boneless and you know that obviously
can’t get every single bone up but I
like to check specially for the children
you go so all I’ve got left to do now is
mash my potatoes cuz use a little bit of
olive oil I like a little bit not lumpy
but a little bit kind of messy looking
I’m going to grind up a bit of nutmeg in
a bit more mashing
so that’s basically everything done
separately and now that you just
assemble it shoved in the oven so first
of all goes the fish on the bottom and
place your eggs kind of evenly around so
it all bunched in one place then it’s
the source so give it one little bit of
whisks offsets and have a little skin on
top that’s been sitting there and then
pour over then my spinach all the
ingredients warmest at the moment
because I’m going to put it straight
into the oven so then it’s fine but if
you want to cook it fresh later I’d
leave all the kind of ingredients
separate then assembly but it’s all
called put it in fridge or freezer so as
I’m gonna put this in the oven it’s fine
it’s all gone in warm at the same time
so now I’ve got the mashed potato I did
our pepper but I didn’t add salt it’s
not really necessary got the flavor the
mustard and the cheese I don’t realize
he’s a lot of salt especially when I’m
cooking with the children put a few
little Peaks in they catch the heat and
they get a really crispy crunchy topping
which I know the children love the most
about the fish pie I’m gonna grate some
cheese this is the rest of the half of
the 50 grams we used earlier in the
sauce so that’s it done I’m gonna put in
the oven for about 45 minutes and that
I’ve had my oven preheated at about 200
degrees you’ll know it’s done when you
seal the lovely sauce bubbling over and
the cheese getting crispy and brown and
the potatoes looking crunchy that looks
so good you can tell this all the
mixture is kind of bubbling away and
it’s all coming out so it’s looking
really good so this won’t do for little
buds so you can see all the spinach and
you can see bit of the egg I think a lot
could have it evened it all out so each
portion hopefully will get a bit of
everything we put in so creamy this is
gonna this is like an adult portion add
some peas so whatever vegetable you
choose to do looks absolutely delicious
smells amazing give it a quick taste
Chad water all right
that’s really good absolutely delicious
that is going to be really nice on Saturday night
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