The best fish pie recipe…ever!
That may be quite a bold statement, but I really do believe this is the best fish pie recipe. I’ve tried fish pie in Portugal, France and of course in the UK, picking up tips along the way to perfect the mighty fish pie. It is essential to make the mashed potato as creamy as possible, as it delicious under the crispy golden top. Then, of course, there is the addition of smoked fish, which is what makes this pie so special. Quite often you’ll find parsley in fish pie recipes, but why spoil such great comfort food, so you won’t find it in this recipe. Let me know what you think.
Mashed Potato Topping
5 large potatoes, peeled and diced
salt & freshly ground black pepper
1 egg, beaten
Creamy Fish Filling
4 free range eggs, boiled
1 onion, finely chopped
2 carrots, halved and finely chopped
extra virgin olive oil
400 ml cream
1 lemon, juiced
200 g tasty cheese grated
1 teaspoon English mustard
250g of meaty white fish i.e. monk fish and 250g smoked fish i.e. gem fish
Preheat the oven to 230°C/450°F/gas 8.
Put the potatoes into salted boiling water and bring back to the boil for 2 minutes.
Lifehack – add the eggs to the pan and cook for a further 8 minutes until hard boiled, just in time for the potatoes to be cooked.
Ensure the potatoes are cooked (poke with a fork) and drain the water off.
Run the eggs under cold water, then peel and quarter them, these will be mixed in with the fish filling.
In a separate pan slowly fry the onion and carrot in a little olive oil for about 5 minutes, then add the double cream and simmer until the carrots are slightly cooked. Remove from the heat and add the cheese, lemon juice and mustard.
Put the fish and eggs in decent size pie dish and pour over the creamy vegetable sauce, then mix together.
Mash the potatoes with the butter, milk and cheese until smooth and creamy. Spread on top of the fish mix. Grab a pastry brush and the brush the surface of the potato with the egg (to give you that golden crispy top). Now have fun and let your kids make patterns in the mash.
Place in the oven for about 25-30 minutes until the potatoes are golden.