Fish Pie

It was my Mum's birthday a couple of days ago so i decided to cook fish pie. This recipe contains 4 main steps, which you can either do separately or multi-task. I had a whole day spare so i did it all separately. You can prepare it up to 2 days in advance, just keep it in the fridge without the cheese.

To serve 6

You'll need around 800g of fish. I used 2 packs of tesco's fish pie selection containing salmon, cod and smoked haddock pieces. I've seen these in reduced to clear a couple of times so look out for them and put them in the freezer.

1) Put 600ml of milk into a pan and heat it until it begins to bubble. Turn the heat down to simmer and add the fish. Cook for 8 minutes. Separate the fish from the milk and put the fish into the dish you will put in the oven, and put the milk into a measuring jug to use for later.

2) Boil 4 eggs for 8 minutes until they are hard boiled. Leave to cool then peal them, chop them into quarters and add to the mix. While they are boiling chop approx. 8 small tomatoes in half and add to the dish.

3) Boil 1kg (about 4-6 large potatoes chopped into small chunks) for 20 mins, or until they are soft when poked with a knife. Drain, add back to the pan, and mash. Add a bit of butter, and then gradually add some of the fish milk until it becomes a smooth but not runny consistency. 

4) Make the sauce. If you look at my smoked salmon pasta dish i posted a while back you will see that it is the same as making a white sauce, but the milk you use is the fish milk. To remind you, melt butter in a pan, whisk in flour to make a paste, then gradually add the milk until you have a smooth creamy fish sauce. You'l probably need most of the leftover milk but don't use all of it if you think you don't need to.

Add the sauce to the mix, then top with the mash. Put it in the fridge if preparing it in advance and add cheese just before cooking, or if cooking straight away grate enough cheese to generously cover it and cook for 30-40 minutes. If the cheese has fully melted but the pie isn't cooked cover with foil for the remaining cooking time so it doesn't burn.

Serve with vegetables.


Hope you enjoy this as much as i did!


Bon Appetit,


Melon xxx