Fish Pie…

In my house, fish pie always goes down really well. Its one of Lillee’s favourites! Fluffy mash, chunks of fish and a creamy sauce what’s not to love? It’s such an easy dinner to make as well which definitely makes it a winner in my book!

For the fish pie…

  • about 500g of fish. I use pre-packed fish pie mix, and then usually add in a little of another fish depending on what I can get when I buy it! You can also add prawns, I would use Raw prawns and stir them in with the peas so they don’t go rubbery.
  • 1kg potatoes, peeled and chopped
  • 1 pint of milk
  • tablespoon butter
  • tablespoon of flour
  • bay leaf
  • salt and pepper
  • extra milk and butter for mash
  • cheese(optional)
  • 200g of peas

Pre-heat the oven to 200°C. Put the potatoes in a large pan of salted boiling water and cook until tender. In a separate pan, place the fish and cover with the milk and add a bay leaf. bring to a simmer for a few minutes but don’t over cook or the fish will be rubbery. At this stage, it doesn’t matter if the fish is a little under cooked as it will go into the oven yet. strain the milk into a jug, and place the fish into the baking dish breaking up any large pieces and removing the bay leaf. Stir in the peas then set aside for the moment. In the pan used for the fish, melt the butter then stir in the flour to create a paste. Cook for a few minutes, then gradually stir in the milk until it makes a thick sauce. Bring to the boil, stirring continuously then season to taste. Pour the sauce over the fish and peas. When the potatoes are tender, drain and mash well. I use a potato ricer to make sure they are smooth. Stir in some butter and milk, and season to taste. If desired, you can mix in some grated cheese to make a cheesy mash. Top the fish with the mash evenly, starting from the outside and working inwards. Top with a little more cheese. You want to mash to be rough, as it’s the rough bits that will brown nicely in the oven. Bake for 20-30 minutes until the top is golden, and the filling is bubbling up around the sides.

Serves 4-6

Emma-Jayne xx

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