British Pie Week: Fish Pie

It’s British Pie Week! To celebrate we are posting recipes for our five favourite pie fillings all this week from Steak & Stilton to Goats Cheese & Butternut Squash. Today’s pie is an old fashioned Fish Pie.

This creamy, cheesy mash topped pie is a bit different from our other recipes. We’ve used smoked haddock, smoked salmon and cod but really this can be made with any fish you like. The mash is enhanced with butter and mature Cheddar as well as breadcrumbs and parmesan for a deliciously crunchy topping.

Ingredients (serves 4):haddock (2)
400g potatoes (preferably Maris Piper), peeled and cut into chunks
400ml milk
2 tbsp butter
2 tbsp plain flour
1 tsp Dijon mustard
200g mature Cheddar, grated
150g cod, cut into chunks
150g smoked haddock, cut into chunksbarbers vintage
100g smoked salmon, sliced
1 tbsp breadcrumbs
1 tbsp parmesan, grated

1: Put the potatoes in a saucepan, add freshly boiled water and salt and bring to the boil. Simmer for 15-20 minutes until tender, drain and leave to cool.
2: Heat the butter in a saucepan over a low heat, add the flour and stir to a paste. Gradually whisk in the milk and simmer for 3-4 minutes stirring regularly. Then add the mustard and half of the grated Cheddar.
3: Add the fish and stir to combine with the sauce. Cook for 8-10 minutes.
4: Heat the grill and mash the potatoes to your liking with the rest of the grated Cheddar.
5: Transfer the fish mix to a heatproof dish and top with the mashed potatoes. Add the breadcrumbs and parmesan and grill for 10-15 minutes or until the top has turned golden brown. Serve immediately.

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Local Producers – Olive’s Kitchen

Here in Devon we are extremely lucky to have so many fantastic local producers on our doorstep – from artisan cheeses and bespoke blended teas to quality sausages and handmade puddings. In a time when consumers are increasingly concerned with low food miles and the provenance of their food, locality and the ‘shop local’ campaign have never been more apt. With this in mind we are producing a blog series on our local producers and their delicious products, this week focusing on Olive’s Kitchen.olive's kitchenOlive’s Kitchen are producers of gourmet, handmade meals freshly made by husband and wife team Charlie and Nikki Allhusen from their converted barn in Sherbourne, Dorset. The business was established in 2013 as a deli and soon customers began asking for homemade meals that they could take home and reheat for themselves – allowing them to eat a healthy, nutritious meal with the ease and convenience of fast food. In 2016 after developing a reputation for their delicious meals, Charlie and Nikki made the decision to close the deli and concentrate fully on Olive’s Kitchen. They converted a barn near their home ham piewhich became headquarters and began developing the range available today.

We currently stock a wide range of the Olive’s Kitchen products including the rich and succulent Beef Bourguignon made using locally sourced beef slow cooked in a red wine sauce and creamy Fish Pie made using sustainable smoked haddock, salmon and cod in a creamy sauce with leeks and spinach, topped with buttery mash and toasted breadcrumbs. We are particularly fond of their dessert range which includes deliciously spiced Apple Crumble with a crunchy oat topping and the decadently gooey Chocolate Brownie with an irresistible melt in the middle centre.

All of the Olive’s Kitchen range is made using traditional family methods and techniques alongside locally sourced ingredients to create the good honest food that their customers would expect if they cooked the meals themselves. Click here to view the whole range.