Fish pie with capers, dill and celeriac mash recipe
Created by The Tesco Recipes team
We've pepped up a classic fish pie with salty capers, zingy lemon and fragrant dill, served with an earthy celeriac mash. It's the perfect comforting and luxurious dish to enjoy with friends on a chilly evening, or freeze portions for easy midweek meals.
See method- Serves 6
- Takes 1 hr 15 mins
- 316 calories / serving
- Freezable
Ingredients
- 500g celeriac, peeled and chopped
- 250g Maris Piper potatoes, peeled and chopped
- 60g butter
- 200ml 50% less fat crème fraîche
- 1 leek, halved lengthways and thinly sliced
- 1 tsp fennel seeds
- 1 tbsp plain flour
- 50ml white wine (optional)
- ½ vegetable stock pot, made up to 175ml
- 200ml milk
- 1½ tbsp capers, chopped
- 1 lemon, zested
- 20g pack fresh dill, finely chopped
- 260g pack boneless salmon fillets, skinned and cut into 3cm chunks
- 280g pack boneless cod fillets, skinned and cut into 3cm chunks
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Shop ingredientsEach serving contains
- Energy
- 1320kJ 316.0kcal
- Fat
- 18g
- Saturates
- 10g
- Salt
- 1.2g
- Sugars
- 6g
of the Reference intake
Carbohydrate 15.1gProtein 20.9gFibre 3.5g
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Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Boil the celeriac and potatoes in a pan of water for 15 mins or until tender. Drain well, then return to the pan to steam-dry for a few mins. Add 25g butter, 50ml crème fraîche and season to taste; mash well, then set aside, covered.
- Melt the remaining butter in a pan over a low heat; cook the leek and fennel seeds for 5 mins or until softened. Stir in the flour; cook for 2 mins, stirring often. If using the wine, add and cook for 2 mins. Whisk in the stock until lump-free, then whisk in the milk and cook for 2-3 mins until it thickens. Remove from the heat, then stir in the remaining crème fraîche, the capers, lemon zest and 15g dill.
- Put the fish in a 25 x 20cm ovenproof dish, pour over the sauce, stir gently, then spoon over the mash. Ruffle the top with a fork. Put on a baking tray and bake for 30-35 mins or until bubbling. Scatter with the remaining dill. Leftovers will keep for up to 3 days in an airtight container in the fridge.
- See more Fish pie recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
