• DIFFICULTY: MED
  • 30

Ingredients

Serves: 2-4
For the Mashed Potatoes:
  • 1kg/2lb 4oz potatoes, cut into 5cm/2in chunks
  • 50g/2oz butter
  • 100g/3½ oz crème fraîche
  • Pinch of salt and white pepper
For the Filling:
  • 500ml/1 pint milk
  • 200g/7oz cod loin
  • Salt and pepper
  • 1 onion
  • 1 bay leaf
  • 3 cloves
  • 2 leeks, washed and chopped
  • 50g/2oz butter, plus 25g/1oz for dotting on top
  • 1 tbsp olive oil
  • 3 tbsp plain flour
  • 100g/3½oz raw king prawns
  • 50g/2oz frozen peas
  • 1 tbsp finely chopped parsley
  • 1 unwaxed lemon, finely grated zest only

Mitch Tonks's Fish Pie

This classic fish pie is a comforting dish combining creamy mashed potatoes with a flavorful fish filling. The blend of smoked haddock, cod, and prawns creates a rich and satisfying meal, perfect for a cozy dinner.

 

Instructions

  1. Preheat the Oven:

    • Preheat the oven to 190C/170C Fan/Gas 5.

  2. Prepare the Mashed Potatoes:

    • Boil the potatoes until tender. Drain and mash with butter, crème fraîche, and warm milk. Season with salt and white pepper. Set aside and keep warm.

  3. Poach the Fish:

    • Heat the milk in a large pan. Add smoked haddock and cod.
    • Cut the onion in half. Insert the bay leaf into one half, and push the cloves into the same half. Place this in the pan with the milk and fish.
    • Bring the milk to a boil, then reduce the heat and simmer gently for 6–7 minutes.

  4. Prepare the Vegetables:

    • Finely chop the remaining onion half and the leeks. Heat butter with olive oil in a small frying pan and gently fry the onion and leeks for 4–5 minutes until softened but not browned.

  5. Make the Sauce:

    • Remove the fish from the pan and set aside to cool slightly. Keep the milk in the pan.
    • Add flour to the leeks and stir well. Fry for 1 minute, stirring frequently.
    • Gradually spoon in the milk from poaching the fish, stirring well each time, until the sauce thickens. Taste and adjust seasoning if necessary.

  6. Assemble the Filling:

    • Break the fish into chunks, removing any bones and skin. Fold the fish pieces into the sauce.
    • Add raw prawns and frozen peas to the mixture.

  7. Assemble the Pie:

    • Place an ovenproof pie dish onto a baking tray. Spoon the fish mixture into the bottom of the dish. Sprinkle parsley and lemon zest over the top.
    • Top with cooled mashed potatoes. Use a fork to spread the mash and create a rough texture. Dot with remaining butter.

  8. Bake:

    • Bake in the preheated oven for 25–30 minutes, or until golden-brown and bubbling.

Enjoy this delicious and hearty fish pie for a comforting meal!

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