Fish PieCourse: Main CourseCuisine: BritishDifficulty: Medium
A classic fish pie that is full of flavour with the smoked haddock, prawns and cod, topped with buttery mashed potato A sublime comfort dinner.
What You Will Need
Earthenware baking dish
- For the Mashed Potato
1 kg potatoes Maris Piper or King Edward work well. Cut small
50 g butter
100 g crème fraîche
3 tbsp warm milk
pinch salt and white pepper
- For the Filling
500 ml milk
250 g smoked haddock
200 g cod loin
1 bay leaf
2 leeks Sliced lengthways, washed and chopped
50 g butter plus extra for topping the pie
1 tbsp olive oil
3 tbsp plain flour
100 g raw king prawns
50 g frozen peas
50 g sweetcorn
1 tbsp finely chopped parsley
1 unwaxed lemon finely grated zest only
- Preheat the oven to 190C/170C Fan/Gas 5.
- Boil potatoes until tender. Drain well and add the butter, crème fraîche and warm milk, mash until smooth and season with salt and pepper. Replace the lid of the saucepan and set aside and keep warm.
- Heat the milk in a large deep-sided baking dish, add the smoked haddock and cod, flesh side down.
- Cut the onion in half, push the cloves into it and place this into the dish with the milk and fish, add the bay leaf and bring the milk to the boil, then reduce the heat and simmer gently for 6–7 minutes.
- Meanwhile, finely chop the remaining onion half, heat the butter with the olive oil in a large heavy-bottomed pan, add the onion and chopped leeks and gently sweat them off until softened, keep an eye on them as you don’t want them to colour.
- Remove the fish from the pan, and remove the skin, set aside to cool slightly.
- Keep the milk in the pan.
- Add the flour to the onion and leeks and stir well to combine, allow to cookout for a minute or 2, stirring constantly.
- Gradually add the milk from the poached fish, a little at a time and stir it in well each time. Continue adding all the milk until you have a nice smooth sauce. then continue stirring over a low heat until the sauce has thickened.
- Remove the bay leaf and clove-studded onion, season to taste,
- Gently break the fish into flaky chunks, check for any bones that may be present and remove them, then gently fold the fish pieces into the sauce.
- Add the raw prawns, sweetcorn and frozen peas, gently combine being careful not to break up the fish any more than you have to.
- Place an ovenproof pie dish onto a baking tray (this will catch any sauce that spills over when cooking).
- Spoon the fish mixture into the dish. Sprinkle the chopped parsley and lemon zest over the top.
- Carefully top with the mashed potato.
- Spread the mash over the filling with a fork creating a rough texture as you go
- Add small amounts of butter at intervals over the top and place in the oven for 25–30 minutes, or until golden-brown and the sauce is bubbling at the sides of the pie.
- This is a meal on its own, but feel free to serve with buttered carrots or other veggies of your choice.