Fish Pie Recipe
A wonderful, easy to make recipe for a traditional fish pie. If you fancy something different, I've got a cheesey one, too.
Fish pie is one of my favourite meals, but nobody semes to make it too often. Which is surprising, really, as although it takes a while to cook it's really very simple. I keep losing the recipe, so I thought I'd stick it up here for all (including myself) to see.
Ingredients
- 500-800g White fish, eg. Cod, Haddock, Coley, etc.
- 6 medium-large potatoes.
- 2 eggs.
- 500ml parsley sauce.
Method
- Hard boil the eggs. This takes about 25 minutes in a steamer, but you can use a saucepan and water if you prefer.
- Boil the potatoes. 45 minutes should be enough in a steamer, but again you can boil then in a pan if this suits you better.
- Cut the fish into pieces that will fit into a saucepan, place in the saucepan and add enough milk to just cover the fish.
- Heat the fish and milk, stirring occasionally, until the milk starts to boil. At this point, turn the heat off, cover with a lid and leave for 10 minutes. The fish will be suitably cooked after this time.
- Remove the fish from the pan and keep the milk to make the parsley sauce with later.
- Remove any skin from the fish, then flake the fish into a reasonably large oven dish, removing any bones as you go.
- Chop the eggs. I find the best way is to peel them and put them into a glass bowl, then repeatedly run a sharp kife through them. You'll end up with different sized pieces of yolk and white after that.
- Add the egg to the fish and mix well.
- Use the milk to make the parsley sauce. If making from a packet, add about 2/3 to 3/4 the suggested milk to make a thick sauce.
- Pour enough sauce to moisten the fish over the fish and egg mixture and mix in.
- Add extra milk to the parley sauce to taste. You can then use this to pour over the finished pie later to serve.
- Mash the potatoes with butter or milk if you like it, and then spoon over the fish, egg and parsley sauce mixture.
- Optionally grate cheese over the top of the potato, and if you feel like it add a few slices of fresh tomato.
- Place in a medium oven (gas mark 5 seemed to do well for me) until browned (this seemed to take about 20 minutes)
- Serve with the remaining parsley sauce and garden peas