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

Method:
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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