Fish Pie
Quick answer
- Total time
- 60 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Under a lid of forked mashed potato, chunks of white fish and peas sit in a creamy white sauce, with cheddar browning on the ridges.
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The fish only spends a few minutes in the sauce before baking, because it keeps cooking in the oven and breaks into flakes if heated too long beforehand. Adding the milk in several splashes, whisking each time, gives a lump-free sauce that just coats the back of a spoon. Potatoes mashed soft enough to spread but not runny will seal the filling right to the edges. A short rest out of the oven helps each spoonful hold fish and potato together.
Ingredients
Instructions
- 1
Cut the 700 g potatoes into even pieces and boil for 15-20 minutes, until a skewer slides in easily.
Drain well, let steam escape, then mash with some butter and milk until smooth but not runny.
- 2
Warm a pan over medium-low heat, add the chopped 120 g onion, and cook for 4-5 minutes until translucent.
Add the remaining butter and 2 tablespoons flour, stirring for about 1 minute to remove the raw flour smell.
- 3
Pour in the milk remaining from the total 350 ml a little at a time, whisking constantly so the roux loosens without lumps.
When the sauce lightly coats the back of a spoon, reduce the heat to low to prevent scorching.
- 4
Add the 500 g white fish in bite-size chunks, then add the 80 g peas.
Cook gently over low heat for only 3 minutes, folding carefully so the fish starts to turn opaque but keeps its shape.
- 5
Spread the filling evenly in a baking dish and cover it with the mashed potato all the way to the edges.
Drag a fork over the surface to make ridges, creating spots where the 60 g cheddar can cling and brown.
- 6
Scatter the cheddar over the top and bake in a preheated 200 C oven for about 20 minutes.
When the edges bubble and the potato top is golden, rest for 5 minutes so each scoop holds together.
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