Fish Pie
Servings Prep Time
6servings 25minutes
Cook Time
35minutes
Servings Prep Time
6servings 25minutes
Cook Time
35minutes
Ingredients
Filling
Mash
Instructions
  1. Boil the potatoes in salted water for 15–18 minutes until tender. Drain and leave to steam dry in the colander for 2 minutes, then mash with the butter and just enough warm milk to make a stiff mash. Season well.
  2. Heat the oven to 200°C (180°C fan).
  3. Melt the butter in a saucepan over a medium heat and cook the leek for 6–8 minutes until soft but not coloured.
  4. Stir in the flour and cook for a minute. Take off the heat and add the milk a little at a time, whisking smooth after each addition. Return to the heat and stir until it thickens — keep going until it’s **very** thick, heavily coating the back of a spoon. About 5 minutes.
  5. Take off the heat and stir in the mustard, parsley, dill and lemon zest. Season with salt and white pepper.
  6. Fold the **raw** white fish and the flaked smoked fish gently through the hot sauce. Don’t cook it — the oven will do that.
  7. Tip into a 2.5 litre baking dish and tuck the quartered eggs in among the fish.
  8. Spoon the mash on in blobs around the outside edge first, then work inward and join them up. Rake the surface with a fork and scatter over the cheese.
  9. Bake for 30–35 minutes, until the top is golden and the sauce is bubbling at the edges.
  10. Stand for 10 minutes before serving.