A warm hug of a meal, this comforting, creamy fish pie is topped with fluffy mash
Perfect Fish Pie
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Author:
Servings
4
Prep Time
20 minutes
Cook Time
40 minutes
A mix of wild fish in a creamy sauce flavoured with mustard and topped with cheesey mash for a warming supper for cold nights.
Ingredients
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400g mixed fish (choose your favourites)
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Wild smoked haddock, cut into bitesize chunks
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Organic salmon, cut into bitesize chunks
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Wild hake, cut into bitesize chunks
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600g potatoes, peeled and halved
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400ml whole milk
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25g butter
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1 tbsp flour
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1 onion, finely chopped
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1 tsp wholegrain mustard
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Handful of peas
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1 garlic clove, crushed
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200g mature cheddar cheese, grated
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Handful chives, finely chopped
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1 tbsp parmesan, grated
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100ml double cream
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Sea salt & cracked black pepper
Directions
Preheat the oven to 200C.
Boil the potatoes until tender. When the potatoes are soft, drain and then mash. Add the cream, butter and grated parmesan and whip the potato until it’s smooth and fluffy. Season to taste. Avoid overmixing as it can make the mash gluey
Gently fry the onion and garlic with a splash of olive oil until soft without letting the mixture brown. You can adding a pinch of salt to keep it from sticking
Add the milk to the onion and garlic. Bring it to just below boiling then turn down the heat before adding the fish. Simmer for 5 minutes until the fish is lightly poached then carefully stir in the flour to help the sauce thicken
Add the peas, chives and mustard to the fish, stir through then remove from the heat
Carefully transfer the fish filling to an ovenproof dish and top with the creamy mashed potato. Sprinkle over the grated cheddar and bake for about 40 minutes, until golden and bubbling.
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Reading
Perfect Fish Pie
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