Our Sheet Pan Fish and Potato Pie is the perfect answer! This comforting dish brings together tender fish, creamy potatoes, and flavourful fennel, all baked to perfection on a single sheet pan. Ideal for busy weeknights or a casual weekend dinner, this recipe is simple to prepare yet full of flavour. Gather your ingredients, preheat your oven, and get ready to enjoy a delicious, fuss-free meal that will have everyone coming back for seconds.
Sheet Pan Fish and Potato Pie Recipe
Serves: 6
Ingredients:
2 Sebago potatoes, peeled and halved
2 tbsp extra virgin olive oil, plus extra for brushing
2 leeks, thinly sliced
1 small fennel, trimmed and thinly sliced
500gm skinless white firm fish, cut into 3cm pieces
200g skinless salmon, cut into 3cm pieces
2 tbsp plain flour
250g hot smoked salmon, flaked
¼ cup finely chopped flat-leaf parsley
1 cup sour cream
Pie dough
3 ¼ cups plain flour, plus extra to dust
2 tsp caster sugar
1 cup and 2 tbsp boiling water
Chilli and fennel oil
⅓ cup olive oil
1 tsp crushed fennel seeds
1 clove garlic, crushed
¼ tsp chilli flakes
1 tbsp finely chopped flat-leaf parsley
Method:
For the dough, place the flour, caster sugar and 2 tsp salt in the bowl of an electric stand mixer with paddle attached. Add all the boiling water and mix on low speed until just combined. Turn out onto a clean surface and knead for 6 minutes, or until the dough is silky smooth.
Place in a bowl, cover with a clean damp tea towel and set aside for 1 hour to rest.
Place the potatoes in a saucepan of salted cold water. Bring to the boil over high heat and boil for 10 minutes, or until tender. Drain and set aside.
Heat oil in a large frying pan over medium heat. Add the leeks and fennel and cook, stirring occasionally, for 6 minutes. Toss the fish and skinless salmon in flour, add to the pan and cook for 4 minutes, or until opaque.
Lightly crush the potatoes, add to the pan with hot smoked salmon and parsley and stir to combine. Set aside to cool slightly for 15 minutes. Add sour cream and fold to combine.
Preheat oven to 240°C (220°C fan forced). Dust a clean surface with flour. Divide dough into two and roll one half into a 30cm x 40cm rectangle.
Lightly grease a 25cm x 35cm tray with oil. Lay one half of the pastry over the base, leaving dough to lie over the edge. Top with fish filling. Roll out remaining dough and drape over the pie, crimping the edges with a fork to seal. Trim any excess pastry. Brush the top with oil and bake for 30 minutes, or until golden and crisp.
While the pie is cooking, combine oil, fennel seeds and garlic in a small saucepan over low heat. Simmer for 5 minutes, or until fragrant. Add the chilli flakes, parsley and a pinch of pepper. Brush the pie with fennel and chilli oil and cut to serve.
Smart Tip:
Pastry can be made a day ahead, wrapped in cling wrap and refrigerated.
