A creamy fish pie which is both filling and delicious.
|1200g||potatoes, peeled and cut into chunks|
|600g||mixed fish chunks, any type of fish will work. If only one type of fish is available, that is also ok.|
|parsley, finely chopped, handful|
|3 tbsps||plain flour|
|salt and pepper, to taste.|
1. Preheat an oven to 180°C/ 160°C fan/ gas mark 4. Next, place a large pan over a medium heat and fill with boiling water. Boil the potatoes until fully soft, salt as they boil.
2. Take a second pan and warm 150ml of milk with 5g of butter and the thyme. Cook for 5 minutes then strain to remove the stalks.
3. Strain the potatoes and mash until smooth, mix in the milk mixture until smooth and creamy season further if necessary. Set to one side.
4. Now for the sauce. Take a large pan and place over a medium heat, melt 10g of butter then fry the leak for 5 minutes until soft, then remove and place to one side.
5. Next melt the remaining butter, and sieve in the flour a tablespoon at a time, mixing in as you go. Do this until a biscuity paste has formed.
6. Begin adding 400ml the milk incrementally mixing as you go until the biscuit paste has dissolved.
7. Now add the peas, parsley and cheddar, mix in and cook for 5 minutes or until the cheese has melted.
8. Add the fish and cook for 2 minutes. Now, add the whole mixture to a casserole dish, cover with the potato. Draw lines across the potato with a fork to create texture across the top of the pie. place in the oven and cook until golden brown on top then serve.
Adding a little double cream into the mashed potato can add extra richness!