Fish Pie

Name: Fish Pie
Prep time: 25 min
Cook time: 35 min
Yield: 4 to 6 servings
Cuisine: Pub Grub Classics
Ingredients: Potatoes — 1000 g; Butter — 20 g; Double Cream — 45 ml; Salt — To taste; Black Pepper — To taste; Milk — 600 ml; Salmon Fillets — 2; Cod Fillets — 2; Prawns — 200 g; Butter — 20 g; Plain Flour — 30 g; Mature Cheddar Cheese — 75 g; Mature Cheddar Cheese — 50 g

Enjoy a sensational homemade fish pie featuring tender cod and salmon poached in milk, tossed with prawns in a velvety cheese sauce, and topped with golden ruddled mash. Delivering an unbeatable comforting depth of creamy flavour and crisp cheesy texture, this classic British bake brings family-friendly comfort food straight to your home kitchen.

Cuisines

Cooking Instructions

Preparation: 25 minutes
Cooking: 35 minutes

Servings: 4 to 6

Notes:

Use a mixture of white fish like cod or haddock alongside salmon fillets, and substitute prawns as desired.

Boil peeled potatoes in cold salted water for 15 minutes until tender, then drain thoroughly.

Mash the cooked potatoes using a potato ricer for an ultra-smooth consistency, then mix with butter, double cream, salt, and pepper.

Poach the salmon and cod fillets in milk for three minutes, reserving the cooking liquid to make the sauce, and flake the fish after skinning.

Melt butter in a pan, stir in plain flour to form a roux, cook for a minute, and gradually stir in the reserved poaching milk.

Melt mature cheddar cheese into the white sauce to create a velvety cheese sauce, pour over the fish and prawns, and top with the mashed potato.

Ruffle the top of the mash with a fork to ensure a crispy golden finish, sprinkle with extra cheddar cheese, and bake at 200°C for 15 to 20 minutes until golden and bubbling.

Boil and Mash Potatoes
Peel and chop potatoes, boil in a pan of cold salted water for 15 minutes, drain, and mash using a potato ricer with butter, double cream, salt, and pepper.

Poach Fish
Place salmon and cod fillets in a saucepan with milk, bring to the boil, cook for 3 minutes, then remove the fish, reserve the milk in a jug, flake the fish, and place in a baking dish with prawns.

Make Cheese Sauce
Melt butter in a pan over medium heat, stir in plain flour to form a roux, cook for 1 minute, then gradually stir in the reserved poaching milk until smooth and velvety.

Add Cheese and Assemble
Stir mature cheddar cheese into the sauce until melted, pour the sauce over the fish and prawns in the baking dish, and spoon the mashed potato evenly over the top.

Bake and Serve
Ruffle the potato surface with a fork, sprinkle with remaining cheddar cheese, bake in a preheated oven at 200°C for 15 to 20 minutes until golden and bubbling, then serve warm.