I made this delicious fish pie off the cuff last week, after browsing my Instagram feed and spotting a photo of a fish pie, that a colleague had made at work. Fish pie happens to be one of Stew’s favourite meals, and yet I’ve never made one before! I’ve always thought that a fish pie is a complex recipe, taking hours to create. But actually, I was surprised by the recipes I found. I sort of mashed two recipes together to create my own version of a fish pie. The prep work uses three pans, so a lot of washing up to do afterwards, but other than that, it all comes together fairly easily.
This is a great dish for an Autumn evening or lazy Sunday at home. We served ours with some seasonal greens and a dollop of English mustard. I’d never thought to put mustard with fish before either, but I think because it is topped with creamy, cheesy mash potato, the mustard works perfectly.
- 1kg potatoes, cut into 5cm chunks
- 50g butter
- 100g crème fraîche
- Pinch salt and black pepper
- 50g grated parmesan
- 500ml milk
- 250g smoked haddock, cut into 5cm chunks
- 200g cod loin, cut into 5cm chunks
- 200g salmon, cut into 5cm chunks
- 1 onion
- 1 bay leaf
- 3 cloves
- 3 garlic cloves, diced
- 50g butter
- 1 tbsp olive oil
- 3 tbsp plain flour
- 50g frozen peas
- Finely chopped parsley
- 1 lemon
- Preheat the oven to 180 degrees. Add the potatoes to a pan of boiling water and simmer for 20 minutes.
- In a separate pan, bring the milk to a gentle boil, add the smoked haddock, cod and salmon.
- Cut the onion in half, push the bay leaf and three cloves into the half and add it to the milk and fish pan. Simmer the fish for 5-6 minutes.
- Remove the fish from the pan and set to one side. Turn the heat off the milk pan and also set to one side.
- Dice the remaining half of onion and add it to a third pan with a drop of olive oil and the butter, over a medium heat. Fry with the garlic for a couple of minutes.
- Add the plain flour and slowly add a little of the milk in at a time. Stir as you add the milk and the mixture should start to form a thicker consistency.
- Add the fish to the sauce, along with the peas and a handful of chopped parsley. Stir well.
- Drain the potatoes and add the butter and creme fraiche. Mash until you’re happy with the consistency and season with salt and pepper.
- Spoon your fish mixture into the bottom of a large oven proof dish. Top with the mashed potatoes and sprinkle with the parmesan and remaining parsley. Finish with the zest of one lemon.
- Cook for 25-30 minutes until the pie is bubbling and the mash potato has browned slightly.
- Serve with veggies and a glass of wine!