A fish pie is the ultimate in comfort food - creamy, savoury, soft and gooey, it is the perfect dish for cool winter nights. This fish pie has a little twist, using peas in the mash to create a sweet, green topping that'll go down a treat with the kids!
- 650g floury potatoes
- 250g frozen peas, thawed with hot water and drained
- 120g butter
- 4 tbsp. plain flour
- 550ml milk
- 400g haddock fillets, boneless
- 250g salmon fillets, boneless
- 250g smoked mackerel fillets, boneless
- 1/2 onion stuffed with cloves
- 2 bay leaves
- 4 whole peppercorns
- 175g cooked king prawns, boneless and peeled
- 400g spinach leaves
- 100g mature cheddar cheese, grated
- 2 boiled eggs
- Salt and pepper to taste
Chop the potatoes and put into a pan of cold salted water. Bring to the boil, reduce to a simmer and cook until tender, 20-25 minutes. Drain and mash in a bowl. Add the drained peas, mash and keep mashing until smooth with 50ml of the milk and 70g butter. Season to taste.
Meanwhile, put the rest of the milk into a saucepan with the onion, bay leaves and peppercorns. Add the haddock fillets and salmon fillets, cover and cook for 6-7 minutes or until just flaking. Lift out of the pan and flake, removing any bones that may be left. Flake the smoked mackerel fillets and add the prawns, stir the fish together.
Strain the milk and discard the seasonings. Wash the spinach leaves and put into a saucepan. Wilt and then press through a sieve to get rid of any excess water.
Heat the rest of the butter in a large saucepan. When melted, add the flour and gradually stir to combine. Cook over a medium heat, stirring constantly, for 3-4 minutes or until the flour turns golden. Gradually add the milk a little at a time, whisking with a balloon whisk until all of the milk has been combined. Keep whisking and cook for another 5-7 minutes or until thickened. Stir in the cheese and cook until melted.
In an oven dish, spread the fish in an even layer. Slice the boiled eggs and layer on top and then spread over the spinach. Pour over the white sauce, tap to let the sauce move around the fish and then top with the potato mixture. Bake in a 200C oven for 20 minutes or until the top turns golden.