Now that we’re well and truly in pie season, this week’s recipe is a lovely, comforting fish pie packed with veggies and, of course, a cheesy mash topping. It’s a firm favourite in our house, so give it a try and let me know what you think!
Fish pie
Serves 4
Ingredients
Mash
1kg Maris Piper potatoes, peeled and chunked
30g butter
75ml milk
50g cheese, grated (half for the mash, half for the top)
Filling
320g fish pie mix
200g prawns
3 eggs
50g butter
1 leek, sliced (or frozen chopped leeks)
2 garlic cloves (or frozen chopped garlic)
2 tbsp plain flour
250ml milk
200ml fish or chicken stock
200g chopped spinach (fresh or frozen)
200g peas
1 tsp mustard (optional)
1 tbsp capers (optional)
Drizzle of cream (optional)
Method
Put the potatoes in a pan of salted cold water, bring to the boil and simmer for about 10-15 mins until fork tender. Preheat the oven to 200°C (180°C fan).
Boil the eggs for 8 mins, cool in cold water, then peel and quarter.
Melt the butter in a large pan and gently cook the leek for about 8 mins until soft. Add the garlic for the last minute.
Stir in the flour and cook for a minute until it forms a bit of a paste, then gradually add the milk and stock, stirring as you go, then simmer for a few mins until thickened.
Stir in the chopped spinach until wilted, then add the peas, mustard, capers and cream (if using). Season with pepper and taste for salt.
Add the fish pie mix and prawns (if raw. If precooked, add with the eggs when assembling). Simmer until the fish is cooked through.
Pour the filling into an ovenproof dish, and tuck the eggs over the top.
Drain the potatoes and mash with the butter, milk and half the grated cheese, then season. Spread over the filling, rough up the top with a fork and scatter over the remaining cheese.
Bake for 20 to 25 mins until golden, and bubbling at the edges. Rest for 5 mins before serving.
Notes. If using frozen prawns, defrost and pat dry first so the pie doesn’t go watery.
Off Menu. Let me know if you would like a copy of Indie’s Christmas card, putting in orders today xo
