Fish Pie

A creamy fish pie of mixed fish in a parsley sauce under a golden mashed potato crust.

Ingredients

• 450g (1 lb) mixed fish fillets (cod, haddock, salmon), skinned
• 110g (4 oz) cooked peeled prawns
• 570ml (1 pint) milk
• 50g (2 oz) butter
• 50g (2 oz) plain flour
• 2 tablespoons chopped fresh parsley
• 2 hard-boiled eggs, quartered (optional)

For the topping: 900g (2 lb) floury potatoes

• 50g (2 oz) butter and 3 tablespoons milk
• 50g (2 oz) Cheddar, grated

Directions

1. Put the fish in a wide pan, pour over the milk and poach gently for about 8 minutes until just cooked. Lift out the fish, reserving the milk, and flake into a baking dish, discarding any bones.
2. Boil the potatoes until tender, drain and mash with the butter and milk, then season.
3. Make the sauce: melt the butter, stir in the flour and cook for 1 minute, then gradually whisk in the reserved poaching milk to make a smooth sauce. Simmer 3 minutes, season and stir in the parsley.
4. Scatter the prawns and hard-boiled egg over the flaked fish, then pour the parsley sauce over and fold together gently.
5. Pre-heat the oven to 200C (gas mark 6). Spread the mash over the top, fork up the surface and scatter with the cheese.
6. Bake for about 30 minutes until golden and bubbling around the edges.

Notes

Adapted from Delia Smith’s fish pie; poaching the fish in the milk gives the sauce its flavour.