Fish pie with mustard mash
A fish pie recipe with a twist – this dish is given extra kick thanks to the addition of mustard to its mashed potato topping. To make the dish even more filling add a couple of chopped up boiled eggs or a handful of spinach to the filling just before cooking.
- Begin by preparing the mash. Peel and chop the potatoes, then place in a pan of salted water and bring up to the boil. Reduce the heat a little and simmer for 15-20 minutes, until soft.
- Meanwhile, make the sauce. Fry the onion and garlic in the butter until soft, but not coloured. Add the wine, increase the heat and reduce to form a syrup.
- Add the stock, milk and cream to the pan and bring the mixture up to the boil. Simmer for 20 minutes, then remove from the heat allow to cool for 5-10 minutes.
- Drain the potatoes and add the milk, butter and mustard. Mash until smooth, adjusting the seasoning to taste.
- Preheat the oven to 200°C/180°fan/gas mark 6.
- Strain the sauce into a clean pan and whisk in a tablespoon of the mash mixture to thicken – using a stick blender might make this easier.
- Add the fish pie mix to the saucepan and stir to evenly coat in the sauce. Bring to a simmer, then transfer the mixture to an ovenproof dish.
- Flake over the pickled silver skin onions, seasoning and fresh parsley. Top with the mustard mash, using a fork to make peaks.
- Bake in the oven for 20 minutes, or until golden and bubbling – alternatively, slide the pie under a hot grill for 10 minutes until crisp and the fish is cooked through.