Luxury Fish Pie
Luxury Fish Pie
Smoked haddock, salmon and cod with a delicious sauce and cheesy mash...my family love this old-school classic and I promise yours will too.
Prep time: 30 mins
Cook time: 60 mins
Total time: 90 mins
Yield: Serves 8
Ingredients
- FOR THE FILLING:
- 600ml full fat milk
- 150ml double cream
- 300g undyed smoked haddock
- 60g unsalted butter
- 2 banana shallots, finely chopped
- 2 cloves garlic, finely chopped
- 60g plain flour
- 1 1/2 lemons, juice and zest (finely chopped)
- 1 tbsp dijon mustard
- 1.5 tsp worcestershire sauce
- 1 tsp curry powder
- 3 tbsp curly leaf parsley, finely chopped
- 200g cod (or pollock) and 300g salmon skinned and cut into into 1 inch cubes
- 200g frozen peas
- 3 hard boiled eggs, roughly chopped
- FOR THE TOPPING:
- 1 kg maris piper potatoes, peeled
- 75g unsalted butter
- 50ml milk, warmed
- 2 tsp wholegrain mustard
- 100g parmesan, grated
Cooking Directions
- Add the milk and cream to a pan. Bring to a simmer then add the haddock and poach for 6mins. Transfer the fish to a plate and gently flake. Sieve the poaching liquid and keep to one side.
- Melt the butter and fry the shallots and garlic until soft. Add the flour and cook for a few seconds before adding the reserved poaching liquor. Simmer for 10 minutes until thickened.
- Stir in the remaining ingredients, except the peas and eggs, and simmer for 5 minutes until the cod and salmon are startng to turn opaque. Take off the heat, stir through the frozen peas, chopped eggs and reserved fish. Season generously. Transfer to a large oven proof dish and leave to cool slightly (this will make it easier to sit the potato topping on top).
- Preheat oven to 180C.
- Boil the potatoes until soft, then mash and beat in the remaining ingredients. Cover the pie and bake for 30 minutes. Serve immediately.