Fish Pie

If you can't decide on any one type of fish then why not buy a selection and make this fish pie. I like to use smoked haddock, cod, salmon and for a special occasion two or three scallops.

In: Meals

Submitted by Christine Stocks

  Cooking temperature: 150°C

Makes/Serves: people

Ingredients

  • 500 g Fish
  • 4 Potatoes
  • 0.5 pint Milk
  • 50 g Butter
  • 50 g Plain Flour
  • 1 teaspoon Lemon Juice
  • 1 tablespoon Chopped Parsley

Method

  1. Firstly, boil the potatoes for 20 mins in salted water. Drain and mash them well, adding a little milk and butter if you like.
  2. Meanwhile poach the fish gently in the milk, adding a good grind of pepper for flavour. Gently heat up and simmer for 5 mins. Then turn the heat off, put a lid on and leave to stand for 10 mins.
  3. Scoop out the fish, saving the milk in the warm pan.
  4. If a fresh pan, heat the butter and then stir in the flour. Gradually add the saved milk and bring to the boil stirring all the time. The sauce should be fairly thick.
  5. Carefully fold in the fish, add the lemon juice, parsley and some seasoning.
  6. Place this mixture into a large pie dish, pile the mashed potatoes on top and bake for about 25 mins until nicely brown.
You can add grated parmesan on top for extra flavour, or decorate the pie with some sliced tomatoes. The pie looks great when served with green vegetables, such as peas or french beans. You can also add some hard boiled eggs too. To make these, put the cold eggs in cold water and bring to the boil. Once they boil, start your timer for 8 mins. Once the time is up, put the eggs into cold water to cool before peeling them.