Fish Pie
The perfect pie for pescetarians this British Pie Week!
The topping on this fish pie is a nod to gratin dauphinoise – a creamy sliced potato dish that’s a favourite of mine. I’ve suggested keeping the skin on the potatoes so you get the full benefit of their nutrients and fibre. Fish pie is always a treat and this is an easy one to make. You can replace some of the milk with white wine, but remember that wine contains sugar.
Serves 4–6
Ingredients
600g fish fillets (salmon, cod, smoked haddock), skinned and little bones removed
150g raw shelled prawns
2 eggs, hard-boiled for 8 minutes, peeled and finely chopped
Béchamel sauce
50g butter
50g wholemeal spelt flour
500ml whole milk large handful of parsley, dill or chives, finely chopped
salt and black pepper
Topping
500g floury potatoes, unpeeled
20g butter, melted
Preheat the oven to 180°C/160°C Fan/Gas 4.
Method
- Put the potatoes for the topping in a saucepan, cover them with water and bring to the boil. Simmer them for 10 minutes until partly cooked, then drain and refresh in cold water. Cut the potatoes into slices of about ½ cm and set aside.
- Make the béchamel sauce as on page 211. Remove the pan from the heat and stir in all the parsley, dill or chives.
- Put the fish in a fairly shallow 2-litre ovenproof dish and sprinkle over the raw prawns and chopped eggs. Pour the béchamel over the fish and fold everything together gently so the fish gets completely covered in the sauce.
- Arrange the slices of potato on top of the pie and brush them with melted butter. Bake the pie in the oven for 40–45 minutes, until the potatoes are browned and the filling is piping hot. Serve with some peas on the side
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