The great thing about fish pie is that you can make it a few days in advance and cook it when required, plus it freezes quite well. Whatever fish you use, I always like to include some kind of smoked fish, such as Arbroath smokies, to give the pie additional depth of flavour.
SERVES: 6
- 450g haddock, skin removed
- 450g cod, skin removed
- 12 scallops
- 24 prawns, peeled and de-veined
- 2 Arbroath smokies (optional)
- 500ml full-fat milk
- 2 bay leaves
- ½ onion, studded with four cloves
- 40g butter
- 2½ tbsp plain flour
- 1 small bunch of parsley, chopped
FOR THE TOPPING
- 800g mashed potato
- 50g butter, melted
- 100ml double cream
TO SERVE
- 600g frozen peas
- knob of butter
1. Preheat the oven to 200C (180C fan)/400F/gas 6.
2. Cut the haddock and cod into large chunks, pop into an ovenproof dish and top with the scallops, prawns and flakes of the Arbroath smokies, if using.
3. Add the milk, bay leaves and onion studded with the cloves to a pan and heat through gently for two minutes. Remove and discard the bay leaves and onion.
4. To make the white sauce, melt the butter in a pan, whisk in the flour and cook for two minutes. Add the milk a little at a time and whisk in vigorously to avoid lumps. Simmer until bubbling and stir in the parsley.
5. Cover the fish with the sauce. Mix the mashed potato with the butter and cream and dollop over the top of the fish filling, spreading to cover the whole pie evenly. Roughen the topping with a fork and bake the pie for 30-40 minutes until golden brown and bubbling.
6. Meanwhile, add the peas to a pan of boiling salted water and cook for two minutes. Drain, return to the pan and stir through the butter. Serve with the fish pie.
Potato: Baked, Mashed, Roast, Fried – Over 100 Recipes Celebrating Potatoes by James Martin is published by Quadrille, price £23
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