4 hungry adults
Not so difficult
This is the dish I choose in our local pub, they make one of the best fish pies. It is filling without dollops of potato on the top. Here is my version of the dish, this is prepared without hard boiled eggs, as we prefer it like that, but add three eggs to the base mixture of the pie if you wish, before topping with potato. If you don’t want to use wine simply add 50 ml extra milk and the juice of 1/2 lemon. The acidity of the wine or lemon lifts the flavour of the dish.
100ml water or fish stock
100ml dry white wine
300 g chunks of white fish, cod, coley, whiting, haddock, pollack and hake are all good, use one sort if you wish or a combination
80 g smoked haddock, cut into pieces
80 g prawns, defrosted if frozen
30 g butter
1 medium sized leek, chopped
1 rounded tbsp plain flour
100 g frozen peas, defrosted
Salt and pepper
1 tbsp fresh chopped parsley
100 ml double cream
About 700 g mashed potato
60 g or so of cheddar cheese
Place the milk, water or stock and wine in a pan and add the fish, but not the prawns. Bring to a simmer and cook for about 5 minutes at simmering. Turn off the heat and lift the fish out of the liquor into a bowl and set aside.
Heat the butter in a pan and fry the leeks gently until they are tender. Sprinkle over the flour and stir well. Add the liquor slowly, stirring constantly until it thickens.
Add the peas and cook for 2 minutes. Stir in the parsley and season to taste with salt and pepper. Remove from the heat and stir in the cream.
Preheat the oven to 180C/gas mark 4.
Place the fish and prawns in an ovenproof dish and pour over the sauce.
Mix gently so as not to break up the fish.
Spoon the mashed potato over the top and make the top as flat as you wish, I like peaks that catch the cheese and go crispy.
Sprinkle the top with the cheese. Place the dish on a baking sheet and bake in the oven for 30-35 minutes or until the top is golden brown.