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Fish Pie

A creamy, comforting British fish pie with a golden mashed potato topping.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 500 g skinless white fish fillets (cod, haddock or pollock) cut into large chunks
  • 300 g skinless smoked haddock cut into large chunks
  • 200 g prawns raw or cooked, optional
  • 600 ml whole milk
  • 1 bay leaf
  • 1 onion halved
  • 50 g butter plus extra for the topping
  • 50 g plain flour
  • 100 g mature cheddar grated, optional
  • 2 tbsp fresh parsley chopped
  • 1 kg floury potatoes peeled and chopped
  • 3 hard-boiled eggs quartered, optional
  • 100 g frozen peas optional
  • salt, white pepper and a squeeze of lemon juice

Method
 

  1. Put the milk, bay leaf and onion in a wide pan and bring to a gentle simmer. Add the white fish and smoked haddock, poach for 5 minutes until just opaque, then lift out with a slotted spoon. Strain and keep the milk.
  2. Melt the butter, stir in the flour and cook for 1-2 minutes. Gradually whisk in the poaching milk until smooth and thick. Simmer 3-4 minutes, then stir in the cheese, parsley, lemon juice, salt and pepper.
  3. Boil and mash the potatoes with butter and milk. Flake the fish into a baking dish, add prawns, peas and eggs if using, pour over the sauce and fold gently. Top with the mash, spreading to the edges.
  4. Dot with extra butter and bake at 200°C (180°C fan) for 25-30 minutes until golden and bubbling.