The term ‘Fish Pie’ is pretty general and when you think of the varieties of pie and the many great selections of fish, this really could mean whole load of different flavour combinations. That being said, in England ‘Fish Pie’ is a classic on most British pub menu’s, and everyone seems to know that it refers to a selection of different fish (usually white, salmon and smoked haddock) in a creamy white sauce and topped with mashed potato. This therefore must be a pretty special combination of ingredients if it has been given the ultimate association with being the one and only ‘Fish Pie’; and I for one love it!
– 400g mixture of white fish, salmon and smoked haddock – chopped into 1 inch cubes
– 1 pint milk
– 3 bay leaves
– 3 cloves
– 6 medium potatoes – peeled and sliced
– 1 white onion – sliced
– 1 leek – sliced
– 2 tbsp corn flour
– Pinch grated nutmeg
– Splash cream
– 1 tsp mixed herbs
– 1 tsp English mustard
– 6 eggs – boiled, peeled and sliced into quarters
– 40g strong cheddar cheese – grated
Preheat the oven to 180’C
Place the fish in an oven proof dish that is the right size and shape to get 4 good size portions, and cover with the milk, cloves and the bay leaves
Bake the fish in the oven for 12 minutes
In the meantime boil a pan of salty water and cook the potatoes for 15-20 minutes until soft and then mash with the cream until soft. Season with salt and pepper and set aside until you are ready to top your pie
Once the fish is cooked, removed from the oven and drain the milk into a saucepan.
Line the oven proof dish with the fish and the egg and heat the milk over a medium heat.
Mix the cornflour with a splash of water to make a paste and the stir this into the milk; continuing to stir until the sauce thickens.
Stir in the nutmeg, herbs and mustard and season to taste.
Pour the sauce over the fish and then top with the mash potato.
Using a fork, even out the top of the potato and then finish off with the grated cheese.
Place the pie in the oven and bake for 40 minutes until the top is lovely and crispy and the sauce is bubbling
Remove from the oven and leave to cool for 5 minutes before serving with some freshly steamed vegetables.