In my book, fish pie is comfort food. I love fish and when paired with smooth mashed potato it always manages to hit the spot. It is somehow able to make me forget the trauma and drama the day may have brought and enter a happy place of clear thinking. This is, however, until I try and serve it to my children and my husband. No one else in the house seems to have the same appreciation of mashed potato as I do. It breaks my heart that they don’t understand the comfort that can come from this combination that I so adore.
With this in mind, I set about planning a new way to serve fish pie that wouldn’t disgust my family and cause copious arguments over the dinner table. I was looking at online chicken pie recipes and I came across one topped with a tin of croissants. I followed the link the recipe stated to put the uncooked croissant pastry on top of the pie instead of short crust pastry. This surprised me as I had presumed that it would involve a savoury croissant bread and butter pudding top to the pie. Then I realised I had accidentally stumbled upon the solution to my fish pie problem. This made me happier that it should have and I managed to contain my excitement by planning the shopping for the following week and adding the ingredients for my Croissant-topped fish pie onto my shopping list.
- 300g white fish (or fish pie mix)
- 150g small prawns
- 1tsp mixed herbs
- 2tbsp tomato paste
- 1/2tbsp pesto
- 4 croissants
- 3 eggs
- 50ml single cream
- Preheat the oven to 170°c fan.
- Chop the fish into bite size pieces and place in a bowl with the prawns. In our house prawns are called rainbows from when Seb, when aged just under 2, said they looked like a rainbow and it has just stuck!
- Add the tomato paste and pesto, mixed herbs and season.
- Slice the croissants.
- Place the fish mixture in an oven proof dish and put the sliced croissants over the top of it.
- Crack the eggs into a bowl and whisk well. Add the single cream and season and mix again.
- Pour it on top of the sliced croissants and put it into the oven for 25 minutes. Check after 15 minutes and cover with foil for the last 10 minutes.
We served this with broccoli and it was wonderful to see the children eat fish pie without trying to avoid the mashed potato on top of it. Seb and Atticus enjoyed the whole process of making it and it is a recipe that will become a family favourite over time.