Fish pie is the ultimate comfort food, and almost every family has their own recipe. It’s the perfect dish for cold winter nights, although we’d be tempted to have it every season.
Here, we have kept it simple, focussing on the fish, but you can add more veg or even cooked bacon if you fancy. Experiment and make your own version!
Timings: 1 and a half hours
- 500g fish pie mix (any good fishmonger should have this, it will be a mix of white and smoked fish)
- 150g cooked king prawns, deshelled
- Cup of frozen peas
- 600g potatoes
- 1 bunch of parsley
- 1 litre of milk (we used semi skimmed)
- 40g butter
- 15g plain white flour
- Peel and chop the potatoes and put in a pan of salted boiling water and cook until soft and ready to mash.
- Meanwhile bring the milk to a simmer in a saucepan and add the fish (not the prawns). Poach under a low heat for five minutes.
- Remove from the heat and milk, keeping the milk for the sauce.
- In a saucepan on a medium heat melt half the butter. Once melted add the flour and stir quickly to bring together into a roux. Slowly add the hot milk in batches, constantly stirring, to bring together your white sauce. This process should take around 5 minutes. Once done add a pinch of black pepper and salt. Finally, add the chopped parsley and mix through.
- Place the fish, prawns and peas (still frozen at this stage) into your pie dish.
- Pour the sauce over the top.
- Add the remaining butter to the potatoes and mash until smooth. Season.
- Put the mash on top of the fish pie mix and bake for around 30 minutes at 180c until golden brown (adding some cheddar to the top half way if if desired).
- Tuck in!