Dave doesn’t like fish pie, so I’ve actually never made it before. I do love fish pie and had been dying to try making it at some point because I’d collected a few packets of fish from the “yellow sticker” or reduced section of the supermarket and bunged them in the freezer, and I felt like they’d really been in there long enough. On Tuesday Dave had to work all night so I finally had the chance to try it out.
There was enough fish to make four portions, but luckily you can freeze it, so I now have three delicious portions of creamy, comforting fish pie for the next few times that Dave has to work late.
It’s called an “all-in-one” pie because it has the veggies (in the form of leeks, sweetcorn and peas) already in there (though feel free to serve with more veggies on the side if you want, the more the better really). I did it like that because I wanted to make something that I could just take out and reheat in the oven or microwave for a quick dinner, without faffing about with extra pots and boiling veg.
All-in-one fish pie (serves 4)
For the filling:
- 500g mixed fish (I used 200g diced cod, a 150g piece of salmon and 150g smoked haddock – try and get some smoked fish in there as it really makes it), cut into pieces if they aren’t already
- 2 leeks, finely sliced
- 200g peas (I used frozen)
- 200g sweetcorn (frozen as well)
- 400ml milk
- heaped tablespoon cornflour
- small knob of butter
- bay leaf
- a few black peppercorns
For the topping
- 1kg potatoes, cut into chunks (I left the skins on – they’re good for you and tasty)
- splash of milk
- small knob of butter
- 50g grated cheddar
Put the milk in a pan over a medium heat and add the peppercorns and bay leaf.
While it’s heating, add the potatoes to a large pan of salted water (I used water heated in the kettle) and bring to the boil.
When the first bubbles appear on the surface of the milk, add the diced fish. Turn the heat down just a notch, as you want it to barely simmer, not boil. Allow to cook for 5-6 minutes, or until cooked through. Strain the fish out, discarding the peppercorns and bay leaf and keeping the milk separately.
Preheat the oven to 200C. Add the butter for the filling to a small saucepan and place over a low heat. Allow to melt, add the cornflour and mix through to make a yellow paste. Add the milk used to cook the fish, turn the heat up to medium, and whisk for several minutes until thickened. Set aside.
When the potatoes are cooked through, drain and mash with the butter and just a splash of milk, seasoning well.
Mix the fish, white sauce, leeks, sweetcorn and peas together and pile into an appropriately-sized casserole dish, smoothing over. Top with the mashed potato and then the grated cheese, then add a good couple of twists of black pepper.
Bake for around 30-40 minutes, until piping hot and golden-brown on top.