A warm hug of a meal, this comforting, creamy fish pie is topped with fluffy mash
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Perfect Fish Pie
4
20 minutes
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
400g mixed fish (choose your favourites)
Wild smoked haddock, cut into bitesize chunks
Organic salmon, cut into bitesize chunks
Wild hake, cut into bitesize chunks
600g potatoes, peeled and halved
400ml whole milk
25g butter
1 tbsp flour
1 onion, finely chopped
1 tsp wholegrain mustard
Handful of peas
1 garlic clove, crushed
200g mature cheddar cheese, grated
Handful chives, finely chopped
1 tbsp parmesan, grated
100ml double cream
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.
