The ingredients and where they are from…
- Handpicked Shellfish fish pie mix
- Ivy House double cream, salted butter, whole milk
- Purton House organic shallots, organic parsley, organic fennel, purple sprouting broccoli
- Barbers Cheese vintage somerset cheddar
- Oliveology sherry vinegar
- Chegworth Valley bay leaves, organic lemons and organic sante potatoes
- Fosse Meadows large eggs
- Salt and black peppercorns and organic white flour
How to do it…
First make your lemon mash. Boil your santes in a deep pan and drain when soft. Add a few generous knobs of butter, a large glug of milk and some double cream. Mash until silky smooth. Season generously. Finely chop your parsley, removing the stalks (put these to one side for later) then add this and the juice of your lemons to your mash.
Whilst your potatoes are boiling, peel and finely slice your shallots. Sautee on a medium heat with olive oil, salt, your bay leaves and parsley stalks until your mixture resembles a golden, crispy mush. Add a splash of vinegar to taste.
Boil your eggs for 6 minutes until hard then peel.
Next make your white sauce. Melt a large knob of butter in a deep pan, then stir in your flour and turn up the heat constantly stirring. After a minute remove from the heat and gently start to add your milk -using a whisk ensures there are no lumps. When half your milk is added return to the heat and bring to the boil whilst pouring in the last of your milk. When your sauce has a smooth, thick texture add your shallots and double cream. Grate in the zest of your lemons and half of your cheddar. Season.
Now assemble your fish pie. In a large dish spread out your fish pie mix and pour over your white sauce. Place your eggs on top allowing them to sink into the creamy mixture. Next spread over your fluffy mash, then finally grate your remaining cheddar on top. Bake for 30 mins until your pie is bubbling and golden. Serve with steamed purple sprouting broccoli.