I don’t think there is a pie that is so classically English as a Fish pie. Okay, so maybe Shepherds pie, or Cottage pie…oh and then there’s steak and kidney pies, chicken and mushroom pies and pork pies. We Brits like pies. And why not, eh? Pies are the ultimate food for providing comfort, whether it they are fully encased in pastry, have few dumplings on the top or a potato topping. It’s all pie to me.
And today is definitely a day that requires a comforting pie because today I am wearing my Ugg boots. This means that summer is not only over but that it is already cold and dreary. Autumn would be my favourite season if not for the fact that I just can’t relax knowing that winter lurks around the corner. By my own internal thermometer I would say today is the coldest day since April and thus a pie day. For those who aren’t yet convinced- pies are the equivalent of being snuggled up indoors on a cold rainy day with a cup of tea and a tray of freshly made cookies and a really good film. So I made us one.
I guess my husband needed pie too because he ate half of it and I thought it should serve six.
There are many ways to make fish pie. Usually it involves a combination of fish and smoked fish- like haddock but such things are hard and expensive to come by this side of the pond- plus I find that smoked fish in pies can be a tad overwhelming. And the fear of another New York winter is overwhelming enough for me right now. A pie need not cause stress. Though, it may provide you with more washing-up than you would like to do but this is what husbands are for, no?
Fish pies can also be absurdly rich- which is fine once in a while, when you have nowhere else to go but to bed (via the loo) but for nights when one must get back to the computer or the husband isn’t around to wash-up (heaven forbid) then I like to go for a slightly lighter option. I also opt for a lighter layer of topping than most- nothing disappoints me more when I tuck into a fish pie only to find out that most of it is a layer of potatoes and they’ve skimped on the filling. So this pie has a thin topping, which gets it nice and crispy in the oven and the mixed veggies add some colour and a slight sweetness. If you opt for just a potato topping, that’s fine too, but you will probably find you want to add more butter. And I strongly urge you to use a creamy potato variety like a Yukon Gold or a Maris Piper. My uncle is a potato farmer, which makes me the, uh…. niece of a potato farmer and thus a reputable authority on potato varietals.
So go forth and make pie and perhaps the sun will come out; if not outside then at least in your belly.
Serves 6
For the filling
300g/10 oz boneless skinless salmon
200g/7 oz bonelsss skinless cod
150g/5 oz peeled and deveined prawns (shrimp) if they are large cut into smaller pieces
600ml/2 generous cups whole milk
1 small onion, peeled and cut in half
1 bay leaf
80g/6 tbsp butter
50g/1/3 cup flour
1 Tbsp dijon mustard
flat-leaf parsley, chopped
salt and pepper
4 large free-range eggs
175g/ scant cup frozen peas, defrosted
For the mash
1 kg mix of potatoes and/or any of the following: sweet potatoes, carrots, cauliflower, butternut squash (any combo works)
30g butter
• If cooking immediately, heat the oven to 200C/400F/Gas 6. (if you are making in advance you will cook at 190C/375F/Gas 5).
• In a 10 inch, deep frying pan (skillet) place your fish, milk, onion, and bay leaf and bring up almost to a boil. Turn off the heat and the add the prawns and allow to sit for 15 minutes until the fish is cooked and no longer opaque and the milk is infused with flavour. You may want to flip it over after 5 minutes if the milk doesn’t cover it.
• Meanwhile, get on with the mash by putting a mix of peeled potatoes and the other suggested veggies chopped into a large pan of cold water. Think about how quickly the veggies cook to determine how big to chop them. For instance- carrots take a long time so cut into small chunks, cauliflower takes very little so break into big florets. Bring up to a boil, salt your water and then let gently simmer until totally tender (which will depend on the size of your veggies!) Once they are tender, drain and mash with the butter and season well with sea salt and freshly ground black pepper
• Now get another saucepan on along with your eggs and bring up to a boil. Once at a boil let very very gently simmer for 6 minutes then turn off the heat and allow the eggs to sit for one more minute. Drain and submerge in cold water until cool. Crack the shells, peel and cut each egg in half. Set aside
• Remove the onion and bay from your milk and discard. Use a slotted spoon to remove the fish and then strain the milk. Clean out your pan and dry. Heat the butter in the pan and once melted and foamy whisk in the flour. Once fully combined gradually start adding the milk back into the pan, stirring with one hand and pouring with the other so that you have a smooth mixture. Keep stirring as you bring the mixture up to a boil, it will thicken as this happens. Now, stir in the dijon mustard and chopped parsley and season with salt and pepper. Flake the fish over the sauce, add the prawns, peas and boiled eggs and fold through.
• Top with your mashed potatoes and run the prongs of a fork through the mash (this will make for nice crispy bits). Bake in the oven for about 20 minutes or until bubbling and golden. If you are cooking from fridge cold at the lower temperature then this will take a bit longer! Allow to sit for 10-15 minutes before serving.
{ 3 comments… read them below or add one }
I love fish pie! Such a great meal for Autumn and Winter, for short days and dark nights. Brings joy to the table and to tummies. Makes me pine for England. I’ll be making this!
I made this on Friday (just a pure potato topping sadly, as stupid Tesco’s next to my office only sells sweet potatoes in massive bags, not singly). Absolutely fantastic. I monkeyed around and had some haddock in there, and a bit less cod.
Anyway, this was the first time I’ve ever made a white sauce; I’ve always been kind of scared of trying it, but it was easy-peasy; that’s why I love your blog: your writing style is funny and intelligent, but the recipes are never daunting, because they’re so well-explained.
so pleased you liked it, Jules! Thank you for your lovely comment