Recipe: fish pie

This fish pie can be as simple or as elaborate as you like.

This fish pie can be as simple or as elaborate as you like. I’ve included salmon here but it can be made using only white fish, if desired. Likewise, my topping includes both sweet and regular potatoes (crushed rather than mashed), but make it with a classic mashed potato topping if you prefer. Some people add halved boiled eggs to the pie, too.

FISH PIE

2 cups (500ml) fish stock

500g skinless salmon fillets

500g skinless white fish fillets

300g uncooked peeled prawns

175g frozen peas, defrosted

1 tablespoon chopped chives

1 cup (250ml) white wine

1 cup (250ml) double cream

1 heaped tablespoon cornflour

Topping

1kg new or chat potatoes, halved

500g sweet potatoes, peeled and cut into chunks

3 tablespoons olive oil

Bunch spring onions, chopped

140g cheddar, grated

2 tablespoons chopped chives

Place stock in saucepan and bring to the boil; add fish fillets and simmer gently for 5 minutes. Remove fish with a slotted spoon, reserving the stock, and flake into large chunks, removing any bones. Spread into an ovenproof dish with prawns, peas and chives. Bring reserved stock, wine and cream to the boil; remove from heat. Mix cornflour to a paste with 1 tablespoon of water; whisk into sauce. Return to heat and cook, stirring, until thickened. Pour sauce over fish; set aside. Boil all potatoes in salted water until tender, about 10-15 minutes. Drain, then return to pan with olive oil, spring onions and half the cheese and chives. Season, and crush lightly with a fork or potato masher. Spoon potato topping over fish; sprinkle with remaining cheese and chives. Cook for 30-35 minutes in a preheated 190°C (fan) oven until topping is golden and the filling is bubbling. Serves 4-6