Fish pie is a classic recipe that is a firm favourite throughout the land. Each family’s repertoire needs one so look no further! I have used a combination of bite size chunks of salmon, smoked haddock and white fish with a few king prawns thrown in for good measure but play around to find a combination that suits you.
Ingredients- serves 4
600g potatoes- peeled and cut into equal chunks
2 tbsp creme fraiche
50g unsalted butter
4 eggs- hard boiled, peeled and quartered (optional)
150g each of smoked haddock, salmon and cod- cut into bite size chunks 200g peeled and deveined king prawns
1 leek- sliced
150ml fish stock
1 tbsp plain flour
1 1/2 tbsp Dijon mustard
600ml milk- skimmed or whole
Handful of flatleaf parsley- chopped
1. Start off by preheating the oven to 200c/ 180fan ready for later. If you like hard boiled eggs in your fish pie and haven’t yet cooked them then now is the time so they can be cooling whilst you get on with the other steps.
2. Take a large pan and boil the potato chunks until tender. Drain well and mash until smooth. Add the butter, creme fraiche and seasoning and set aside.
3. The fish pie needs to be cooked in an ovenproof dish. Place the fish chunks and prawns in the bottom of the dish ready for it to receive its saucy coating later. For the sauce, start by taking a smaller pan and cooking the leek and fish stock together for a couple of minutes over a medium heat. Next up goes the flour, stir well to combine and make sure lumps don’t form. If any do, take the pan off the heat and stir vigorously. Cook the mixture with the newly added flour for a further minute before adding the mustard for an additional minute.
4. Gradually add the milk to the pan and bring up to the boil. Stir continuously until the sauce has thickened before adding the parsley and pouring over the fish. Arrange the egg quarters if you’re using them. Allow the fish to cool for 20 minutes before covering with the mashed potato. You can either use a piping bag (just make sure the mash is the right consistency) or fork it on. If you like, you can pop a little cheese over the top. Cook in the oven for 30- 40 minutes until the mash is golden.
Serve with mixed greens, peas or green beans for a hearty winter meal or lighten it up with a side salad.
Classic fish pie- a touch of luxury for everyone’s dining table!