Mini Tomato + Herb Fish Pies

More pies in the market and at home is a clear sign of winter approaching. They’re no fuss to make, and with the oven on the kitchen feels like the best hangout spot in all of the house. And when they’re in little individual portions like these mini versions, they are an absolute delight to hold and dig into. These fish pies are made using a tomato base, laced with subtle but fragrant herbs - thyme and basil. We build body into the sauce with some double cream and cheddar. And finally baked with a comforting blanket of potatoes on top.

Kitchen-361.jpg

Ingredients

  • 250g fish mix - Cod + Salmon + Haddock

  • 1 tbsp unsalted butter

  • 1/2 tbsp olive oil

  • 2 cloves garlic, sliced thin

  • 3 green bird’s eye chillies, chopped fine

  • 1 medium red onion sliced

  • Salt to taste

  • 1/2 tsp smoked paprika

  • 1 400g tin chopped tomatoes

  • 1 tbsp tomato purée

  • 1 tsp raw sugar

  • 1 green bell pepper, diced

  • 10-12 sprigs thyme, large stems removed

  • 10-12 fresh basil leaves, chopped

  • 2 tbsp double cream

  • 50g mature cheddar, grated

For the topping

  • 300g new potatoes, sliced into 1/4cm thick rounds

  • 1 tbsp olive oil

  • Salt to taste

Method of Preparation

  1. Bring a large pot of water to boil. Add ~1/2 tsp salt. Add the potatoes and cook on low/medium heat for 30 minutes. Drain the water, and allow the potatoes to cool. Toss the potatoes with 1 tbsp olive oil + salt, set aside.

  2. Pre-heat the oven to 180°C.

  3. To a large non-stick pan on medium heat, add the butter + olive oil. As the butter melts, add the garlic + chillies and sauté till the garlic turns a mild golden. Add the onions + salt. Sauté for ~10 minutes, till the onions soften and turn a pinkish golden. Add the smoked paprika, and sauté to incorporate. Add the green bell pepper and sauté for ~2 minutes. Add the chopped tomatoes + tomato purée + raw sugar, and allow it to cook till it loses the raw smell, ~7-8 minutes. Add the fish mix + thyme + basil, and let it cook for a couple of minutes. Then add the double cream, and stir to mix well. Check for salt, and add the cheese. Once the cheese melts, and the base is saucy + thick, turn off the heat.

  4. Divide the pie base into 4 mini pie dishes. Top with the potatoes, and bake for 35-40 minutes, till the potatoes have browned and the base is bubbling.

  5. Enjoy hot!

Note: Add a sprinkling of grated cheddar + parmesan over the potatoes before baking to take it up a notch, and if you’re feeling cheesy!