Classic Fish Pie is a simple recipe that is warming, welcoming and so very tasty. It is a main dish recipe and ideal for getting children to eat vegetables. I often use frozen spinach or carrots. Often, I use frozen fish as well for economy. They are cheap to use, thaw whilst cooking and add additional textue and colour. Ideal all round. Also, this dish can be made a day in advance and kept in the fridge.
Classic Fish Pie
- Put a large frying pan on a high heat and add the milk. When bubbling away, poach the white fish fillets and smoked haddock fillets. Put the fish in the frying pan and pour over 500ml of the full-fat milk.
- Cut the onion in 1/4s and add to the milk together with the bay leaves. Reduce the heat and allow the milk to simmer for 8 mins. This is enought time to poach the fish perfectly.
- Once poached transfer the fish into the baking dish and put to one side. Flake the fish into bite size pieces in the baking dish.
- Strain the milk into a jug to use later on.
- In a smaller pan, add water and bring to the boil. Add the eggs and hard boil for about 6 – 8 minutes. When done, drasing the hot water and rin cold water over the eggs to stop the cooking process.
- When the eggs are cool, peel and slice into quarters and arrange on top of the fish in the baking dish.
- Chop the parsley and scatter over the entire dish.
- In a clean pan, melt the butter in a pan and stir in 50g plain flour and cook for 1 min over moderate heat. Stir constantly.
- Remove from the heat and pour in a little of the cold poaching milk and stir again until the milk, butter and flour have blended. Repeat the process until you have a lovely smooth sauce.
- Return to the heat, bring to the boil and cook for 5 mins, stirring continually, until its consistancy is thick enough to coat the back of a spoon. Remove from the heat, season with salt, pepper and a pinch of grated nutmeg. Pour over the fish.
- Assemble and bake.
- Preh the overn to 200C/Gas 6.
- Boil 1kg floury potatoes for about 20 mins until a knife passes through them woithout resistance. Carefully drain the potaoes and season with salt and pepper. Add the other half of the butter and 100ml of full-fat milk and mash into a smooth consistancy.
- Carefully spoon the mash on top of the fish and sauce. Don’t push to hard or the sauce will be on top!! Start on the edge and work your way in.
- Score the mash with a fork to decorate and spricnkle the grated cheddar over.
- Bake for 30 mins until the mash and cheese and lightly brown.
- If you have made this in advance and cooking it from chilled, bake for an additional 10 minutes.