Fish Pie can be pastry topped or topped with mashed potato…
My mum always used to make it topped with potatoes sometimes she sliced them and others she boiled them… I think the slices potatoes look very pretty if you are having someone to dinner but when I am making especially here as I don’t want to spend too much time in the kitchen…It’s hot!
I top with mashed potatoes either sweet potatoes ( which) I love but everyone one else likes the normal mashed potato as they call it…
For the filling
- 400ml/14fl oz whole milk
- 1 small onion finely sliced
- 2 bay leaves
- 500g/1lb 2oz thick white fish fillets, skinned…although if I can I get a pack of mixed fish pieces which includes salmon, smoked fish and other fish and it is very nice.
- 40g/1½oz butter
- 40g/1½oz plain flour
- 150g/5½oz frozen peas/sweetcorn
- 200g/7oz large raw prawns, peeled
- sea salt and freshly ground black pepper
For the topping
- 800g/1lb 12oz medium potatoes, peeled and quartered
- 40g/1½oz butter, cubed
- 3 tbsp milk
- 100g/3½oz mature cheddar cheese, grated/ or breadcrumbs and parmesan makes for a nice topping.
Preheat the oven to 200C/400F/Gas 6.
To make the filling, pour the milk into a large pan and add the sliced onion and bay leaves. Season with salt and black pepper.
Place the fish fillets in the pan and bring to a very gentle simmer, cover and cook for two minutes.
Remove the pan from the heat and leave to stand and infuse for 20 minutes. Remove the fish and transfer to a colander over a bowl, then pour the milk into a jug.
Half fill a large saucepan with cold water. Add the potatoes and bring to the boil. Reduce the heat and simmer for 15 minutes or until the potatoes are soft.
Drain the potatoes and cover with a clean teatowel which absorbs the steam. Mash with the butter, milk and three-quarters of the grated cheese. If I have cream in the fridge and feel a bit decadent then I omit the butter and milk and mash with cream.
Season to taste with salt and black pepper.
To finish the filling, melt the butter in a medium saucepan and stir in the flour. Cook for a few seconds, then gradually add the infused milk, stirring constantly, and simmer over a medium heat for 3–4 minutes until the sauce is smooth and thick. Stir in the peas and season with salt and black pepper.
Spread one-third of the sauce into the base of a 1.5 litre/2¾ pint ovenproof dish. Scatter half the fish fillets over the sauce, breaking them into chunky pieces as you go and discarding the onion and bay leaves.
Arrange half the prawns on top of the fish and pour over another third of the sauce. Repeat this with the remaining fish and prawns and finish with the final third of sauce on top.
Spoon the mash over the fish mixture, spreading to the edges with a palette knife. With a fork just take it across the surface and sprinkle over the remaining cheese.
Sometimes I also slice some tomatoes and arrange them around the side of the dish.
Place the dish on a baking tray and bake in the centre of the oven for about 25 minutes or until the top is golden-brown and the filling is bubbling.
Serve with some lemon slices.
Some steamed vegetables if a more substantial meal is required.
N.B This is also a nice recipe and can be made in individual servings just divide the mix between 4 bowls and brown the top for about 15 minutes.