Fish Pie.
It’s not summer anymore. The flip flops, picnic blankets and long evenings outdoors have been replaced with thick jumpers, fires and cosy evenings indoors. This recipe is perfect for such an evening in. Combining a creamy homemade white sauce, with sweet, fluffy mash, and of course whichever fish takes your fancy, and lots of veggies, makes one huge dish of fish pie goodness.
RECIPE
Makes: 1 big fat pie
Time to Make: Over an hour
Difficulty Rating: More effort
INGREDIENTS
400g fish – either any leftover fish you need to use up or a fish pie mix from the supermarket
1 tbsp plain flour
1 tbsp butter
500ml milk (of your choice)
50g cheese (cheddar is best)
1 1⁄2 mugs full peas
1⁄2 a broccoli
1 leek
3-4 sweet potatoes (depending on size)
METHOD
Chop the leek and broccoli and add to a pan along with 2 tbsp water and cook on a medium heat until softening and starting to colour
Meanwhile chop the sweet potatoes and add to a pan of boiling water until soft
Add half of the butter to a separate pan on a low-medium heat. When melted add the flour and stir to form a thick paste
Add the milk slowly to the flour and butter pan, whisking all the time to ensure no lumps. Cook on a medium heat until thickening. Season and set aside
In a large dish add the fish, cooked veg and frozen peas before covering in the white sauce
Mash the sweet potatoes with the remaining butter and season
Top the fish pie with the mashed potato, add the grated cheese on top and bake in an oven at 180 fan for 30-45 minutes until the cheese is crispy