This is a really easy to make fish pie recipe, perfect food for the Autumn weather.
Fish Pie With Our Own Smoked Haddock
A fish pie, always needs a bit of smoked fish to really make it taste great and what could be better than Purkis Smoked Haddock that has been cured on the premises. This is real local food as our 133-year-old Victorian smokehouse,is part or our Crouch End Broadway shop. We smoke the fish using oak chips and recipes that have been handed down from at least six generations of the family, without the need for additives and colouring. You can see more on our smoked fish here >>
Preparation time will be about 15 minutes and cooking time is 45 minutes. Quantities in the fish pie recipe below will serve four people
Fish Pie Recipe Ingredients
800g mixed raw white and smoked fish fillets, prawns and cooked mussels from Walter Purkis & Sons
50g butter, plus extra for greasing
1kg floury potatoes, peeled and cut into even-sized chunks
1 onion, quartered
2 bay leaves
600ml semi-skimmed milk
320g frozen peas, thawed
50g plain flour
25g Cheddar cheese, grated
Parsley sprigs, to garnish
Cooking Method for Fish Pie Recipe
- Preheat the oven to 200°C /fan 180°C/Gas Mark 6. Lightly grease a large oven-proof dish.
Boil the potatoes in a large pan of water for 15-20 minutes until soft and cooked through. - While the potatoes are boiling, put the fish, onions and bay leaves in a shallow pan and pour over 500ml of the milk. Bring the milk just to the boil, then cover the pan, reduce the heat and simmer for 10 minutes until the fish is cooked through.
- Once the fish is cooked, lift it onto a plate and flake into large pieces. Arrange in the prepared dish and spoon over the peas. For variation you can also add a couple of hard boiled eggs quartered.
- Remove the onion and bay leaves from the milk and strain the poaching milk into a jug.
- To make the sauce, melt the butter in a pan, stir in the flour and cook for 1 minute over a low to moderate heat. Take off the heat, pour in a little of the poaching milk, then stir until blended. Continue to add the poaching milk gradually, mixing well until you have a smooth sauce. Return to the heat, bring to the boil and cook for 5 minutes, stirring continuously, until the sauce thickens – it should coat the back of a spoon. Remove the sauce from the heat and season with black pepper. Pour the sauce over the fish and peas.
- When the potatoes are cooked, drain, season and mash with the remaining 100ml fresh milk. Top the pie with the mashed potatoes, starting at the edge of the dish and working your way in, pushing the mash right to the edges of the dish to seal. Fluff the top with a fork, sprinkle with the cheese, then bake for 20 to 30 minutes, depending on the size of the baking dish you are using.
Serve with your favourite veg, garnished with parsley sprigs.
Cooking Tip for this fish pie recipe: Place a baking tray on the shelf below the pie so if the pie bubbles too much it wont spill all over the inside of your oven.
This fish pie recipe comes from www.fishisthedish.co.uk – give them a visit for more fish recipes
