Fish Pie


Glorious fish pie - an absolute favourite of mine that I just don't make enough. This week I was craving fish pie, so what else would I do but scroll through Jamie Oliver's (he's fab isn't he!) recipes until I found his Sweet Pea Fish Pie recipe, which is basically the recipe below with a few alterations. Since living in London I don't eat half as much seafood as I did when I was living in New Zealand, so this was a great way for me to curb those seafood cravings. 
I use fresh fish from the supermarket but you can also use frozen fish (Jamie does) and you can use any kind of fish you like (doesn't have to be salmon and white fish, it could be all white fish or it could be all salmon, and if you don't like prawns then use something else or add extra fish). 

 This recipe serves 4-5 people. 

Ingredients

For the mashed potato topping:

1kg potatoes or sweet potatoes, peeled and chopped into large chunks
400g frozen peas
2 tablespoons butter
zest of 1 lemon
salt & pepper to taste

For the fish pie filling:

2 cups of milk
1 bay leaf
200g white fish fillets (I used cod)
200g salmon fillets
200g shelled prawns
2 onions (finely chopped)
2 carrots (finely chopped)
2 garlic cloves (finely chopped)
3 tablespoons of spelt flour
1 heaped teaspoon English mustard
1/2 cup of cheese (grated)
Juice of 1 lemon
Salt & pepper (for seasoning)


Method 

For the mashed potato topping:


1. Place the potatoes in a large pot of boiling water or in a steamer and cook until soft.

2. Pour boiling water over the peas to de-frost them then blend in a food processor.

3. Mash the potatoes then mix in peas, butter and lemon zest. Season to taste.

4. Pre-heat the oven to 200°C.

For the fish pie filling:

1. Poach the fish in the milk with the bay leaf. When the fish is cooked, remove the fish and flake into large chunks. Reserve the milk.

2. In a large, oven-proof frying pan fry the onion and carrot in a splash of olive oil until soft. Add the garlic and fry for another 30 seconds.

3. Add the flour and stir, then add the milk the fish was poached in to create a creamy sauce (stir over low heat until it has started to thicken). 

4. Add the English mustard and fish and stir well then add the cheese and lemon juice and stir.

Season to taste.

5. Top the fish filling with the mashed potato and create indents with a spoon which will become nice and crispy in the oven (if you want to you can also had some grated cheese over the top).

6. Place the pie in the oven and allow to bake for 30-40 minutes until the top is golden brown and crispy.


7. Remove from the oven and allow to cool for 10 minutes then serve.

Enjoy x 

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