Fish Pie
A very traditional English dish that is wonderful on a cold winter evening at home
but, with some of the more luxurious types of fish, is equally popular for parties
and entertaining.
Watch me make it on YouTube
Download an accessible word version here
Ingredients
Topping:
1kg
Maris Piper potatoes, peeled and chopped in halves.
Dash of milk.
Knob of butter.
Handful of grated Cheddar cheese (optional).
Filling:
3 ounces
butter.
3 ounces
plain flour
4 spring
onions finely sliced.
1 and a half pints
milk.
300 - 400g
Puppydrum fish, filleted, skinned and boned.
1 teaspoon
mustard.
Small bunch of chives, finely chopped.
Handful of frozen peas.
Method:
1.
Heat oven to 200c Fan, Gas 6.
2.
Cover potatoes with cold water, bring to the boil to cook until done. Drain and mash with the butter, milk plus salt and
pepper to taste.
3.
While the potatoes are cooking, heat the remaining butter, flour and spring onions in another pan and cook for 1-2
minutes before whisking in the milk. Bring to the boil and simmer for a few minutes until thickened, stirring constantly
to avoid lumps.
4.
Remove from the heat and add all the remaining ingredients except the topping. Stir gently to start firming the fish,
de-frosting the peas. Place in oven proof dish.
5.
Top with mashed potato and Cheddar
6.
Cook in oven for 20-25 minutes.
My Tips:
•
Puppydrum fish may not be available so you can use a mix of salmon, cod and other fish. Smoked haddock is very
traditional but it should be properly smoked not just dyed. Luxury versions can include prawns, pieces of monkfish
and more.
•
A drop of cream can make the mashed potatoes wonderful (especially if you are not using the cheese).
•
The peas really add colour so sweetcorn could be added too.
•
Fork over the mashed potato topping to give ridges and then scatter flakes of butter to get a crisp and toasted top.