Fish pie
Prep time: 55 minsTotal time: 
Fish pie
A great solution if you’re entertaining friends and family over the Easter weekend. Make up to the end of step 3 and chill until assembling, or even freeze ahead if you wish. Just make sure you defrost fully and bring to room temperature before baking
Prep time: 55 minsTotal time: 
Nadine Brown
Nadine Brown
Ingredients
For the topping
- 1.2kg Maris Piper potatoes, peeled and cut into chunks
- 3 medium eggs
- 100ml whole milk
- 70g salted butter
- 80g mature cheddar, grated
For the filling
- 700ml whole milk
- 1 onion, halved
- 2 bay leaves
- 8 black peppercorns
- 1 x 250g pack hake fillets
- 1 x 240g pack smoked haddock fillets
- 1 x 240g pack lightly smoked salmon fillets
- 50g salted butter
- 50g plain flour
- 120ml dry vermouth or dry white wine
- 2 tbsp capers, finely chopped
- small handful curly parsley, finely chopped
- 8 chives, finely chopped
- ½ tsp English mustard
- ¼ tsp ground white pepper
To serve
- peas or green vegetables of your choice
Step by step
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Put the potatoes in a large deep saucepan and cover with cold salted water. Bring to the boil then simmer for 15 minutes, adding the eggs for the final 8 minutes. Immediately plunge the eggs into a bowl of ice-cold water and leave to cool. Drain the potatoes and leave to steam dry for 10 minutes. After 10 minutes, return the potatoes to the pan and dry out for 2-3 minutes over a low heat, stirring continuously. Mash well then add 100ml milk and 70g butter. Mash again until smooth and season to taste.
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Meanwhile, pour 700ml milk into a large saucepan and add half the onion, the bay leaves and peppercorns. Bring to just below the boil. Add the fish, turn off the heat, cover and leave for 6 minutes. Use a slotted spoon to remove the fish then strain the milk into a jug. Remove any skin from the fish.
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Finely chop the remaining half onion. Melt 50g butter in a saucepan, add the chopped onion and cook for 3-4 minutes until softened. Add the flour and cook for 2 minutes, stirring. Gradually add the vermouth or wine, whisking continuously, then cook for a further minute. Gradually pour in the infused milk, whisking continuously, until it has all been added and the sauce is thick and creamy. Stir in the capers, parsley, chives, mustard and white pepper, then gently stir in the fish with any resting juices, letting it break up in the sauce. Season to taste.
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Preheat the oven to 200°C, fan 180°C, gas 6. Pour the fish mixture into a large ovenproof dish. Peel the eggs, halve them lengthwise and nestle into the filling. Spread the mashed potato over the top, making sure there are no gaps. Sprinkle over the cheese, transfer the dish to a baking tray and bake for 20-25 minutes until deeply golden-brown on top. Leave to stand for 10 minutes before serving with peas or green vegetables of your choice.
