Fish Pie
Description
This classic Fish Pie is the ultimate comfort food, featuring chunks of white fish and smoked haddock in a rich, creamy white sauce. The dish is topped with buttery mashed potatoes and baked until golden and bubbling. Perfect for a family dinner or a satisfying weeknight meal.Ingredients
Directions
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Preheat the oven to 400°F (200°C).
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Place the fish in a saucepan with the milk, bay leaf and peppercorns. Gently poach until the fish is just cooked through. Remove the fish and flake it into large chunks, discarding any skin and bones. Strain and reserve the milk.
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Boil the potatoes in salted water until tender. Drain well, then mash with 20 g of the butter and enough of the reserved milk to make a smooth, creamy mash. Season with salt and black pepper.
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Melt the remaining 30 g butter in a saucepan. Stir in the flour and cook for 1 minute. Gradually whisk in approximately 400 ml of the reserved poaching milk and cook until the sauce has thickened.
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Season the sauce with nutmeg, salt and black pepper. Gently fold in the fish and frozen peas.
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Transfer the fish mixture to a baking dish.
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Spread the mashed potatoes evenly over the filling. Run a fork over the surface to create ridges that will brown during baking.
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Bake for 30-40 minutes, until the potato topping is golden brown and the filling is bubbling around the edges.
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Leave to stand for 5 minutes before serving.
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