Fish Pie

It's one of my favourites with a delicious crusty potato topping and the fish cooked to flaky perfection.

The first thing to do is boil some potatoes with a few carrots in salted water to make a creamy mash by adding a knob of butter to the potatoes just before mashing.

Mashed potato and bechemel sauce.

The bechemel sauce is made by melting a knob of butter and adding flour to make a roux. Then add milk as you stir to avoid lumps. Season with a little chicken stock or salt if preferred. A dash of white wine finishes it off beautifully.
At this stage you can allow the bechemel sauce and the mashed potatoes to cool as they will be finished off in the oven once they are combined with the the fish.


 

Next select the type of fish you are going to use in your fish pie. We have chosen cod, salmon and haddock. You can used smoked fish for this recipe, but we used unsmoked.

From top to bottom, haddock, salmon and cod.

Make sure that there are no bones in the fish, otherwise remove the bones using tweezers.
Then remove the skin and cut your fish into bite size chunks










It's now time to assemble the pie. Start by adding your pieces of fish to an oven-proof dish and add a handful of petit pois (optional). Pour over the bechemel sauce and gently mix everything together.

 Next pipe the mashed potato onto the filling making sure to fill all gaps. You can also do this by hand and then fluff the potato up with a fork if you don't have a piping bag.

Place the fish pie into a pre-heated oven (180c) and bake in the oven for 40 to 45 minutes until the fish is cooked and the potato has a golden crust.

We had ours with fine green beans and sugarsnap peas, but you can serve it with your favourite vegetable combination of course, or just have it on it's own.

So there you have it, a delicious fish pie full of goodness and flavour.