Fish pie is a classic family favourite and a great winter warmer dish. We may be in the early days of spring but I still like making hearty dishes like this and baking up a big meal on Monday means there can be enough left for Tuesday and even Wednesday too! Back in January I wrote about a fish pie recipe I found on MSN which was pretty close to my gran’s fish pie I grew up eating when I was a kid. This recipe my own take on a fish pie and it’s a bit different to the last one. This time I swapped out the full-fat crème fraîche and made a white sauce for the filling. I also reverted to a traditional mashed potato topping, with a good old bit of grated cheddar cheese.
I think this is a real family-favourite type of recipe, hearty and warming, home-cooking at it’s best! I packed the fish pie recipe with vegetables so it really is a meal in one dish, quick simple and easy to do. It made a pretty good dinner last night and this evening and could even have done a 3rd evening if I hadn’t raided it for lunch today too.
Russell’s simple home-cooked fish pie
Makes 4-6 portions
350g fish-pie mix, usually salmon, cod, smoked haddock
4 sticks of celery
Bunch of Parsley
3 large flat mushrooms
Splash of olive oil
400-500ml milk + a splash for the potatoes
Handful of Cheddar cheese, get the strongest you can – that way you use less of it.
Home-cooked fish pie recipe
Preheat the oven to 180c. Peel the potatoes and cut into small cubes, they’ll boil quicker that way, and add to a pan of boiling water. Bring to the boil, then simmer for 20 minutes, or until soft.
Finely chop the shallots, dice the carrots and celery then thinly slice the mushrooms then pop them to one side. Finely chop the parsley too.
In a second sauce pan melt the butter with a splash of olive oil. Add the shallots and coat in the butter then add the flour. Stir together then gradually add the milk. You may not need all the 500ml so just go up to 400ml and then see if it needs more. I find using a whisk gives you a better, smoother sauce. Cook for a few minutes.
Remove from the heat and add the diced carrot, celery and mushrooms. Stir them in along with the fish and half the parsley. Season with a bit of pepper and pour into the bottom of a large oven-proof dish.
When the potatoes are soft drain and mash with just a little butter, splash of milk and the rest of the parsley. Season with pepper. Spread this over the fish mix and top with grated cheese.
Bake in the oven for 20-25 minutes or till bubbling around the edges then serve with the classic paring of peas.
Enjoy with a nice glass of white wine!
Recipe, text and photos By Russell Bowes