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Fish Pie

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700g, peeled and chopped into 4 Floury potatoes, e.g. King Edwards or Maris Pipers
500g Fish - I used a mix of smoked haddock and salmon fillets
160g Cooked and peeled king prawns
6 Cornichons
2 Eggs
2, finely sliced Spring onions
150ml Semi skimmed milk
25g Butter or margarine
25g Gruyere or comte cheese
15g Butter or margarine
1.5tbsp Plain flour
250ml Semi skimmed milk

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Fish Pie

  • Serves 4
  • Easy


This recipe hit the jack-pot! The kids loved it and even had seconds.

It took me a few minutes to prepare it in advance but this recipe would freeze well so if you feel the urge, make double the quantity for a freezer feast. I made it whilst my littlest has a nap and then chucked it in the oven about 45 minutes prior to tea time! Left me hands free to enjoy the 5pm witching hour!

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Prepare the potatoes. Place in a pan with boiling water and boil until tender. You can also use this pan to hardboil 2 eggs. You can do step 2 whilst the potatoes cook. Once cooked, drain the potatoes and mash using a potato ricer or masher. Add the finely sliced spring onions, 25g butter and 150ml milk and mix well. Peel and quarter the hard-boiled eggs. Set the mashed potatoes and eggs aside until required.


In a shallow pan place the fish and add enough milk to cover. Heat, covered until simmering point (just before boiling). Simmer for around 7 minutes until the fish is almost cooked. Remove the fish from the milk, remove the skin from the fish and flake into a bowl into largish chunks. Add the pre-cooked prawns. Reserve the milk which was used to poach the fish to make the sauce.


Make the sauce

In a small saucepan on a medium heat, add 25g butter or margarine and allow to melt. Add the plain flour and mix with the butter to form a thick paste. Cook for a few minutes but don't allow to colour or burn. Very gradually, bit-by-bit add 250ml of the milk reserved from the fish (if the reserved milk doesn't measure 250ml, add a little fresh). Whisk well in between adding the milk in 50-100ml batches to the flour/butter paste until a thick white sauce is made.


Add the sauce to the fish and prawns. Add the cornichons (roughly chopped) and mix gently being careful not to break up the fish too much. Transfer to an oven dish and top the the hard-boiled egg quarters and mashed potatoes. Smooth over with a fork and grate the cheese over the top. At this stage you can either allow to cool and re-heat later when needed or transfer directly to the oven. If cooking straight away, cook at 180degC for 30 minutes. If cooking from chilled, cook at 180degC for 45-50 minutes.

Serve with peas or another veg of choice.

Alison Lyles

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