Classic Fish Pie
Knife, peeler, chopping board, saucepan with steamer, 2 smaller saucepans, potato masher, jug
deep oven proof pie dish
Pre heat oven to 180 Deg C
Wash and chop potatoes (and other veg) boil in water with a little salt for 20 mins or until potato is soft, them mash with butter and a little grated cheese and mustard.
Add the spinach or peas to the steamer above potatoes, to cook for 5 minutes, then set aside
Place fish in pie dish and cover with milk, bay leaves and pepper. Poach in oven for 10- 15 mins
In small saucepan boil eggs for 10 mins in water
Remove fish from oven, drain milk into jug, leave fish in base of pie dish, discard bay leaves
Peel eggs from shells and cut into halves, adding to the fish mix, with prawns, chopped herbs and capers.
Make white sauce, by adding butter and flour to saucepan and with a whisk stir to form a roux
Add the milk and keep whisking until thickened, adding a little more milk/ water to achieve smooth sauce consistency if necessary
Pour the sauce ove the fish mix
Followed by the spinach or peas, then mashed potato mix, using a fork to create lines or patterns with the potato
Sprinkle with cheese and bake in oven for 30 mins, or until bubbling and crispy.
Serve with a side of steamed broccoli/ peas/ beans drizzled with olive oi, salt and pepper.
For the Pie:
1kg potatoes (Maris piper or similar) or 500g potatoes and 500g celeriac/ swede/cauliflower.
1 pint milk (dairy/alt)
40 g butter
40g flour (plain/ spelt)
340g fish (salmon/ cod/haddock)
200g cooked prawns
100g spinach/ 50g peas
2 bay leaves
1 tsp mustard
100g cheese for top (optional)