Fish Pie

Fish Pie

Ingredients

For the pie filling

• Use fish fillets or 600g (1.3 pounds) of fish pie mix
• 200 g | 7oz skinned cod fillets, chopped into bite-sized cubes
• 200 g | 7oz skinned salmon fillets, chopped into bite-sized cubes
• 200 g | 7oz skinned smoked haddock fillets, chopped into bite-sized cubes
• 200 g | 7oz large raw peeled prawns (shrimp) or scallops
• 2 tbsp flat-leaf parsley, finely chopped
• 2 tsp fresh dill, chopped (optional)

For the sauce

• 3 tbsp unsalted butter
• 3 tbsp plain flour
• 125 ml | ½ cup white wine
• 375 ml | 1 ½ cup hot fish stock (from a stock cube)
• 80 ml | ⅓ cup double cream
• 1 tbsp English mustard
• 2 tsp Worcestershire sauce
• 1 lemon zest only
• salt and freshly ground pepper, to taste

For the topping

• 1 kg | 2.2 lbs potatoes eg. Maris Piper or King Edward peeled and cubed
• 1 tsp garlic granules
• 2 tbsp unsalted butter melted
• whole milk or cream as needed
• a little freshly grated nutmeg (optional)
• 3 tbsp freshly grated mature Cheddar cheese
• 2 tbsp freshly grated Parmesan
• salt, to taste

Instructions

1. Melt the butter in a large pan over low heat and gradually stir in the flour to make a roux (paste).
2. Gradually add the wine, stirring well, and then slowly add the fish stock until you have a smooth sauce. Bring to the boil then simmer gently over very low heat for 10-15 minutes.
3. Add the cream and stir in the mustard and Worcestershire sauce.
4. Add the freshly grated zest of one lemon, parsley, and dill. Taste and adjust the seasoning, adding salt and pepper to taste.
5. Gently fold the fish into the sauce. Either divide the filling between four small pie dishes or transfer it into one large ovenproof dish filling up 2/3 of the way up. Let the filling cool while you prepare the mash.
6. Preheat the oven to 190C (360F). Cook the potatoes in salted water then drain and mash together with the butter and enough milk to have a smooth mash. Grate in a generous pinch of fresh nutmeg and season with salt. Leave to cool slightly.
7. Spoon or pipe the mash over the pie. Use the back of a fork to fill in the gaps and swirl the surface of the topping.
8. Grate mature cheddar and Parmesan cheese over the mash and place on a large, heavy baking tray (there will be some overspill).
9. Bake for 30 minutes or until the topping is golden and filling starts to bubble through at the edges.
10. Cool the fish pie for at least 10 minutes before serving with steamed green vegetables such as green beans or peas on the side.