You can’t beat a homemade fish pie. This best ever fish pie recipe is sure to have you and your family reaching for a delicious second helping!
- 400g skinless white fish fillet
- 400g skinless smoked haddock fillet
- 400g skinless salmon
- 150g King prawns
- 600ml full fat milk
- 1 small onion, cut into quarters
- 4 garlic cloves
- 2 bay leaves
- Small bunch of parsley, chopped
- 100g butter
- 50g plain flour
- Pinch of nutmeg
- 1kg floury potatoes, peeled and cut into chunks
- 50g cheddar
- In a frying pan, poach your fish. Add the white fish, smoked haddock, salmon, and king prawns to the frying pan, along with 500ml of the milk, and poach over a low-medium heat. Stud each quarter of onion with a garlic clove and add these to the milk, as well as the two bay leaves. Adjust the heat to bring the milk just to the boil; you should see a few small bubbles. Reduce the heat, and allow to simmer for around 8 minutes. Lift the fish onto a plate, and strain the milk into a jug and allow it to cool. Flake the fish into large pieces, and add these along with the king prawns to your large Cooks Professional casserole dish. Scatter the chopped parsley over the fish and prawns.
- Next, make the bechamel sauce. In a saucepan, melt about half the butter, and stir in the flour. Cook over a moderate heat for roughly 1 minute, continually stirring to prevent the mixture from catching on the bottom of the pan. Pour in a little of the cold poaching milk, and stir until blended. Continue gradually adding milk, stirring continually, and mix until you have a smooth sauce. For some added decadence, add some cheddar cheese to the sauce, stirring until it’s melted and fully incorporated. Remove the sauce from the heat, and season with salt, pepper, and the nutmeg, then pour over the fish.
- Preheat your oven to 200℃ / 180℃ fan / gas mark 6. In a clean saucepan boil the prepared potatoes for roughly 20 minutes, or until cooked. Drain, then season and mash with the remaining butter and milk. Use the mash to top the pie; start at the edge of the casserole dish, and work your way in; push the mash right to the edges to seal. Fluff the top of the mash with a fork, and sprinkle over the cheese. Bake for 30 minutes.
Lead image: Mariha-kitchen via Getty Images.