Staff Pick Recipe: Fish Pie

Moosey's Fish Pie

1 kg potatoes for mashing

400 ml semi-skimmed milk plus splash for mash

1 tbsp light mayonnaise

25 g butter

25 g plain flour

1 onion, chopped

8 medium mushrooms

400-600 g fresh or frozen boneless white fish – haddock, cod, coley etc or a mixture (preferably skinned). Can also include salmon if desired

200 g (approx.) prawns or king prawns

3/4 cup frozen sweetcorn and/or handful frozen peas (optional)

100 g grated cheddar

Salt and pepper to taste

Preheat oven to gas mark 6/200 degrees C or 180 C for fan-assisted ovens

Put potatoes in boiling (salted if desired) water then simmer until tender. When cooked, drain then mash with mayonnaise and splash of milk. Season with pepper if required.

While the potatoes are cooking poach the fish in the milk until just cooked then set the fish aside and transfer milk to a jug.

Using the same pan, make a roux sauce by melting the butter, adding the flour to make a paste then gradually add the milk while still on the heat stirring/whisking all the time to ensure no lumps. Bring to the boil and cook for 3-4 minutes until thickened. Add the mushrooms prawns and flake in the fish. Mix well and season to taste. Add the peas and/or sweetcorn then transfer all the mixture to an ovenproof dish.

Spoon the mashed potatoes on top being careful not to sink it in the fish. Score with a fork then sprinkle with grated cheese.

Put into the preheated oven for 20 minutes or until cheese melted and golden and potatoes just starting to brown.

Eat immediately or divide into portions and freeze. Can be reheated for use if kept in the fridge.

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