Before we get to this homemade fish pie, can we talk about how freezing it is!? I swear the further into the year we get, the colder and more wintery it becomes! Spring should be almost within my grasp but it feels so far away right now.
Anyway, instead of moaning about the weather (just kidding, I’ve been doing plenty of complaining, too!) I’m being pro-active. And that means lots of hearty, warming food. Because food is the answer to all of life’s problems, right!?
So: homemade fish pie. This is one of my favourite dishes because it’s simple but so delicious. So long as you know how to make a basic white sauce (if you don’t, read on!) you can chuck this together with no faffing about with measuring ingredients.
I used a mix of salmon, prawns and smoked haddock but the beauty of this is that you can use whatever fish you have in the fridge. Top it all off with cheesy mashed potatoes and you’ve got a warming meal that will (almost) make you forget how cold it is!
- 25g butter
- 25g plain flour
- 500ml milk
- 50g cheddar, grated
- handful fresh parsley, finely chopped
- 600g fish, in bite sized pieced
- 1 large onion, diced
- 75g frozen peas
- 150g sweetcorn
- 1kg potatoes, peeled and roughly chopped
- 50g butter
- a splash of milk
- 100g cheddar, grated
- Preheat oven to 180°c. Start by making the mash. Boil potatoes until fork tender - about 15-20 minutes depending on size. In a bowl add potatoes, butter and a splash of milk and mash until smooth (I like to use a blender but a regular masher will work fine!). Set aside
- In a large pan over a medium heat, melt the butter . Whisk in the flour until a smooth paste is formed. Add the milk gradually, whisking as you go. Add the cheddar and parsely and season. Stir continuously until the cheese has melted and you have a smooth sauce.
- Add the fish and veg to the sauce and stir to mix. Add to a large pie dish and top with the mashed potato. Sprinkle over the remaining grated cheese and bake for 20-30 minutes until the fish is cooked through.