Fish pie, in all it's forms, is an absolutely family classic. We've taken this 'old faithful' to a whole new dimension with the help of knobbly, sweet & nutty Jerusalem artichokes whipped into a mash to form the perfect ceiling for a creamy mix of freshly caught seasonal white, salmon and smoked haddock.
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Here's how you do it
Pull the stalks from the bunch of parsley, keeping the leaves for later, and add to a saucepan with the milk, onion, carrot, and 1/2 tsp ground black pepper in a pan.
Heat gently until just simmering then remove from the heat and leave to infuse for 30 minutes. Strain the infused milk into a jug and discard the aromatics from the pan (they've done their job). Chop the reserved parsley leaves and keep aside.
In a large pan of salted boiling water, cook the potatoes and Jerusalem artichokes together for about 5-10 minutes until tender.
When cooked, drain the potatoes and artichokes then return to the pan and mash up with 25g butter and a splash of milk. Season to taste.
Preheat the oven to 180C. On a medium heat, melt the remaining 50g butter in a pan then add the flour and stir vigorously to form a paste. Cook the paste for a minutes, then add a little milk and stir until absorbed.
Keep adding the milk a little at a time, using a whisk once the sauce has started to thin out to avoid any lumps. Once all the milk has been added, simmer for a few of minutes then take off the heat and stir through the fish and the chopped parsley (the fish will cook once the pie is in the oven).
Spoon the fish mixture into a dish and top with the mash. Cover the fish with the mash one spoonful at a time, pressing each dollop down until you've created a wave pattern on top. Bake for about 25 minutes until golden brown on top. Serve hot with wilted, buttered greens.
1 small bunch of parsley
500ml whole milk
1 onion, peeled and chopped
1 carrot, peeled and chopped
400-500g diced fish pie mix
50g plain flour (larder)
250g Jerusalem artichokes, peeled and cut into chunks