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The Perfect Fish Pie

The Perfect Fish Pie

Serves pea 4 Clock icon 1 hour
A well made fish pie is a thing of dreams - big chunks of freshly caught fish, a herby cream sauce and a generous layer of golden mash. We're teaming up with the RNLI to support their Fish Supper 2017 campaign. Grab everything you need to host the tastiest fish supper with our fabulous fish pie bundle. 20% of each RNLI fish supper box sold will go direct to the RNLI. To find out more about hosting a Fish Supper go to RNLI.org/FishSupper.

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Here's how you do it

  1. Preheat the oven to 200°C. Peel and quarter the potatoes, pop in a saucepan and cover with cold salted water. Bring to the boil and cook for 10-15 minutes until soft.
  2. Drain and mash the potatoes with 1 tbsp butter, a splash of milk and more salt and pepper.
  3. Sweat the leek and carrots in 1 tbsp butter and a dash of plain oil for 4-5 minutes until the leeks begin to turn translucent.
  4. Add the remaining tbsp of butter and sprinkle over the flour. Stir on a medium heat for 30 seconds to cook off the flour and form a paste.
  5. Pour in a little milk (or the white wine, if using) and stir to loosen the paste. Continue to add the milk bit-by-bit, stirring constantly to ensure the sauce stays lump-free and glossy.
  6. Once all the milk has been added, stir through the chopped herbs and a little salt and pepper.
  7. Scatter the fish chunks in a large baking dish and pour over the sauce. Spoon the mash on top and spread evenly to cover all the fish. Dot the top with the remaining butter then use a fork to create a swirl pattern on top.
  8. Bake in the oven for around 30-45 minutes, or until crisp and golden on top. Let stand for 10 minutes before you tuck in.

Chef's tip: For a wonderfully rich, golden topping, brush top of the mash with a whisked egg yolk before creating a swirling pattern with a fork.

Ingredients

  • 1kg potatoes
  • 550ml milk
  • 4 tbsp salted butter
  • 1 leek, peeled & chopped
  • 2 carrots, peeled & chopped
  • 2 tbsp dill, chopped
  • 2 tbsp chives, chopped
  • 375g-500g fish pie mix

Larder

  • 2 tbsp plain flour
  • 100ml glass of white wine (optional)