There’s something about fish pie that always tastes better when it’s cold and rainy outside. There’s nothing better than dishing this up to friends and family, straight from the oven to the table, bubbling at the edges. Definitely one to get stuck into! Our version is extra special, as we include egg yolks in the mash.
SERVES 6
2 oz. (½ stick) butter
3 tablespoons plain flour 1½ cups fish stock
¾ cup heavy cream
1 teaspoon English mustard
Salt and freshly ground black pepper
10 oz. skinless smoked haddock fillet, cut into chunks
10 oz. skinless salmon fillet, cut into chunks
10 oz. raw peeled shrimp
4 oz. frozen peas
4 oz. grated Cheddar
Salt and freshly ground black pepper
For the topping
5 large russet potatoes, peeled and diced
2 oz. hot milk
4 oz. (1 stick) cold butter, diced
3 egg yolks
1. Preheat the oven to 350°F.
2. Melt the butter in a heavy-based pan and add the flour, whisking thoroughly. Cook for a minute or two, then gradually add the stock, whisking continuously to break up any lumps. Whisk in the cream and mustard and bring to the boil. Season to taste with salt and pepper.
3. Add the fish and shrimp to the creamy sauce, remove from the heat and gently stir together. Transfer to a large casserole dish and allow to cool for about 15 minutes before sprinkling with the peas and grated Cheddar.
4. Meanwhile prepare the topping. Place the diced potatoes in a pan of salted water and cook until tender; drain thoroughly and mash. While the potato mix is still hot, gradually add the milk and butter, beating until smooth. Once the butter and milk have been incorporated, add the yolks and season to taste.
5. Top the fish mix with the warm mashed potato and bake for 20–25 minutes, until golden and bubbling.
6. Serve “family style” with one large spoon in the middle of the table, with some buttered green vegetables or a fresh green salad.
