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Classic British Fish Pie
A comforting and classic British fish pie, featuring a medley of flaky fish in a creamy sauce, topped with a generous layer of fluffy mashed potatoes and baked until golden.
đ§ Ingredienser
- 600 g Mixed fish (e.g., salmon, cod, smoked haddock)(Ensure fish is skinless and boneless. A mix provides great flavour and texture.)
- 800 g Potatoes (Maris Piper, King Edward, or similar starchy variety)(For fluffy mash.)
- 400 ml Milk(Whole milk will give the richest sauce.)
- 60 g Butter(Plus extra for greasing the dish and mashing potatoes.)
- 3 tbsp Fresh parsley(Finely chopped, plus extra for garnish.)
- 30 g Plain flour(To thicken the sauce.)
- to taste Salt
- to taste Black pepper
- 1 pinch Optional: A pinch of nutmeg
đšâđł Instruktioner
- 1
Prepare the fish: Cut the mixed fish into bite-sized chunks. Place them in a saucepan with the milk. Gently heat the milk until it is just simmering (do not boil). Poach the fish for about 5-8 minutes, or until it is opaque and flakes easily. Carefully remove the fish from the milk using a slotted spoon, reserving the poaching milk. Set the fish aside.
â±ïž 15 minutes - 2
Make the sauce: In the same saucepan (rinsed if necessary), melt 30g of the butter over medium heat. Stir in the flour to make a roux and cook for 1-2 minutes, stirring constantly, until it forms a smooth paste and smells slightly nutty. Gradually whisk in the reserved warm poaching milk until the sauce is smooth and thickened. Bring to a gentle simmer and cook for 2-3 minutes, stirring, until the sauce has a creamy consistency. Season with salt, pepper, and a pinch of nutmeg if using. Stir in the chopped parsley.
â±ïž 10 minutes - 3
Prepare the mashed potatoes: While the sauce is cooking, peel and chop the potatoes into even-sized pieces. Place them in a large saucepan, cover with cold water, add a pinch of salt, and bring to the boil. Cook for 15-20 minutes, or until fork-tender. Drain the potatoes thoroughly and return them to the hot saucepan for a minute to allow any excess moisture to evaporate. Mash the potatoes until smooth, adding the remaining 30g of butter and a splash of milk if needed for creaminess. Season with salt and pepper.
â±ïž 20 minutes - 4
Assemble and bake the pie: Preheat your oven to 190°C (170°C fan/375°F/Gas Mark 5). Gently fold the flaked fish into the sauce, being careful not to break it up too much. Pour the fish and sauce mixture into an ovenproof dish (approx. 20x20cm or similar). Spread the mashed potato evenly over the top of the fish mixture, ensuring it seals the edges to prevent the sauce from bubbling over. You can create a decorative pattern with a fork if desired. Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and the filling is bubbling around the edges.
â±ïž 30 minutes
đĄ Proffstips
- âFor a richer sauce, you can add a splash of double cream or a knob of extra butter.
- âConsider adding cooked prawns or mussels along with the fish for an extra layer of flavour and texture.
- âTo achieve a beautifully golden and slightly crispy potato topping, you can brush it with a little melted butter or egg yolk before baking, or use a fork to create ridges.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add 150-200g of cooked prawns or mussels to the fish mixture in step 4.
- Stir 50g of grated mature cheddar cheese into the mashed potatoes in step 3 for a cheesy topping.