UK Cusine – Classic Fish Pie Recipe

This is an ultimate comfort dish to eat on a cold winters evening! For a special treat, why not use monkfish and king prawns instead?

Difficulty rating: Moderate

Serves: 4

2lb firm white fish such as cod
1lb of smoked haddock
1 pint of milk (preferably full fat)
4 oz cheese
2 oz butter
2 tbsp plain flour
4 eggs
1 tsp English mustard
1 lb potatoes
¼ pt of cream
Grating of nutmeg
Salt and pepper for seasoning

UK Cusine   Classic Fish Pie Recipe

First off heat the oven to 180C, and butter an oven proof dish.

Place the potatoes in a large pan of water. Bring up to the boil and cook for 20 min or until the potatoes are soft enough to mash. When the potatoes have been in for 10 min carefully add the eggs to the pan and cook alongside the potatoes. Care fully remove the eggs from the pan and drain the potatoes. Mash the potatoes add the cream and set aside. Peel the eggs and cut into quarters.

Whilst the potatoes and eggs are cooking make the white sauce. In a pan over a low heat melt the butter. Once melted add the flour and mix together furiously until it resembles a paste. Cook over the heat for a further 2 min stirring continuously. Slowly add the milk (continually stirring) until you have a sauce like consistency. Then add the mustard and nutmeg. Keep on a medium heat, stirring occasionally until it thickens. Add most of the cheese (reserve a little for the topping). The sauce should thicken considerably.

Now assemble the dish! Chop up the fish into bite size pieces and place in the bottom of the dish. Place the egg quarters in the dish spacing them out. Pour over the sauce and top with the mashed potato. Sprinkle with the remaining cheese and cook in the oven for 30 min. It is ready when the top is golden. Serve with steamed spinach.