Perfect fish pie, has to be everybody’s favourite comfort food. There are many variations and the rule is there are no rules and you can put whatever you like in. Fish is expensive and less popular fish such as pollock & coley are worthy substitutes, vegetables can also be used to make the fish go further and spinach or baby leeks also work well. This version was enough to serve four and came in at just under ten pounds.
- 800g floury potatoes, eg Maris Piper or King Edwards
- 50g butter
- Splash of milk
- 500ml fish stock
- 2 large free range eggs, boiled & shelled
- 100ml white wine
- Small bunch of parsley, separated into leaves and stalks
- 320g fish pie mix, (salmon,haddock & pollock)
- 225g jumbo prawns
- 50g butter
- 50g plain flour
- 200ml double cream
- 2 anchovies, finely chopped (optional)
- Handful of white breadcrumbs
- Preheat the oven to 180C.
- boil eggs in saucepan and set aside for latter use.
- Peel the potatoes and cut into evenly sized chunks. Put in a large pan, cover with cold water, add a generous pinch of salt and bring to the boil. Simmer for about 20 minutes, until tender. Drain, and allow to sit in the colander for a few minutes, then mash until smooth, and beat in the butter and a splash of milk. Season well and set aside.
- Put the fish stock, wine and parsley stalks into a large pan, and bring to a simmer. Add the fish, and simmer for five of minutes, then lift out with a slotted spoon, remove the skins if any, and cut into large chunks. Discard the parsley stalks.
- Melt the butter in a medium pan over a lowish heat, and then stir in the flour. Cook, stirring, for a couple of minutes, being careful not to let it brown. Gradually stir in the stock. Bring to the boil, then simmer for about 20 minutes.
- Take the sauce off the heat, stir in the double cream, parsley leaves and anchovies and season. Add the fish and prawns and toss to coat.
- Put the seafood and sauce into a baking dish then add the two boiled eggs and top with the mashed potato.
- Bake for 20 minutes, then sprinkle over the breadcrumbs and bake for a further 15, until the top is golden. altenately this can be substituted with some grated cheddar.
- Serve hot with vegetables of your choice