Time: Total approx. 2.5 hr
The MBL8 Classic Creamy Fish Pie
A rich, comforting British fish pie made with smoked haddock, cod, prawns, and boiled eggs in a silky parsley cream sauce, topped with fluffy buttery mash. A proper homely dish with depth, warmth, and classic flavour.
Ingredients:
Poaching Liquor
250ml Milk - 150ml double cream - 25g Grated parmesan - Fresh parsley, chopped (optional)
Ā½ Onion - 6-8 Cloves ā 2/3 bay leaf - 2 crushed garlic cloves
For the filling
200g white fish (cod) - 300g smoked haddock - 200g prawns - 50g Frozen peas - Boiled eggs sliced
Salt & pepper to taste
For the mash topping
750gā1kg - floury potatoes sliced for quicker boiling - 50g butter - Splash of milk
Method:
* Push cloves into onion & add the Garlic & bay leaves to saucepan
* Add the milk& cream then low simmer for 5-10 minutes. (try not to boil)
* Remove onions/garlic & cloves.
* Add in the chopped parsley,(if using) fish pieces, poach on low heat for 5-7mins until nearly done
* Remove fish and (remove skin if required ā check for bones & transfer the fish flakes to an ovenproof dish.
* Sieve the milk mixture & keep aside.
Make the sauce
* Gently melt the butter, then stir in flour to form a thick paste (no lumps)
* Then pour in milk mixture in stages stirring all the time to create a thick sauce.
* Season well with salt and pepper.
* Stir in the Parmesan and then add the peas & prawns & leave to cool for 5mins
* Place the sliced eggs over the fish. Then pour over the sauce ā place in fridge for approx. 1hr & allow to set.
Make the mashed potato topping
* Boil the potatoes until tender.
* Drain, return to the pan, and let them steam dry.
* Add butter, a splash of milk, salt, and pepper.
* Mash until smooth and fluffy. Food mixer gives great results if you have one?
Assemble the pie
* Remove fish pie from fridge
* Spoon the creamy mash mixture gently over the top.
* Rough up the surface with a folk and add the grated cheese
Servings: 3-4
Nutrition: about 7/10 using the cream & cheese, but way worth it!