Fish Pie
Fish pie is a staple of British home cooking, particularly during the colder months. Chunks of cod, salmon, and smoked haddock are folded into a cream sauce made with milk, butter, parsley, and a touch of English mustard, then topped with a thick layer of mashed potatoes and baked until the surface turns golden and slightly crisp. The combination of fresh and smoked fish creates layers of flavor - the cod contributes clean, mild sweetness, the salmon adds richness, and the smoked haddock provides a saline, smoky depth that permeates the sauce. Peeled prawns and halved boiled eggs are common additions that make the filling more substantial. In the oven, the sauce bubbles up around the edges of the potato crust, and the first scoop through the golden top reveals the creamy seafood filling beneath. It is a complete meal requiring nothing more than a side of steamed greens.
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Instructions
- 1
Boil potatoes, mash, and mix with butter and milk.
- 2
Cook onion, then add butter and flour to make a roux.
- 3
Gradually whisk in milk to make a smooth cream sauce.
- 4
Add fish and peas, cooking gently for 3 minutes.
- 5
Transfer to a baking dish and spread mashed potatoes on top.
- 6
Top with cheese and bake at 200C for 20 minutes until golden.
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