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Fish Pie

Fish Pie

Fish Pie

Fish Pie


2 large shallots or 1 onion, peeled and chopped

2 tbsp olive oil

40 g butter

1 large thyme sprig, leaves only

4 tbsp flour

250 ml fish, chicken or vegetable stock (a stock cube is fine)

200 ml milk

4 tbsp double cream

3 tbsp chopped fresh parsley

180 g skinless salmon fillets

250 g skinless cod or haddock fillets

200 g queen scallops

150 g king prawns

1 tbsp fresh lemon juice

Sea salt and freshly ground black pepper

For the Mashed Potato Topping

750 g potatoes, peeled

75 g butter, cubed

50 ml hot milk

2 large egg yolks

75 g medium Cheddar cheese, grated


Preheat the oven to 200°C/Gas 6. Grease a shallow (about 2 litre capacity) pie dish.

Start by making the mashed potato for the topping. Chop the potatoes into chunks and cook in boiling salted water until tender. Drain well and push through a potato ricer, or mash until smooth. Add the butter and hot milk and mix until well incorporated. Allow to cool slightly, then stir in the egg yolks. Season well and put to one side.

Saute the shallots or onion in the oil and butter with the thyme leaves for about 5 minutes until softened.

Stir in the flour and cook for a minute or so. Heat the stock in a small pan or a jug in the microwave. Gradually stir it into the shallot mixture with a wooden spoon until smooth, and boil for about 5 minutes until reduced by a third. Mix in the milk, lower the heat and simmer for a few minutes. Season well, then add the cream and parsley.

Meanwhile, cut the salmon and cod into bite-sized chunks and scatter in the pie dish with the scallops and prawns. Sprinkle with the lemon juice and seasoning. Put the dish on a baking sheet.

Pour over the sauce and mix well with a fork. Spread the mashed potato on top and fluff up with a fork. Scatter with the grated cheese and put the pie immediately in the oven. Bake for 10 minutes, then turn the oven down to 180°C/Gas 4, and bake for another 20 minutes, turning if it browns unevenly. Allow to stand for 10 minutes before serving.

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