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Ingredients
Mash
| 800 g g | potatoes
potato (floury) | ||
| 200 ml ml | whole milk whole milk | ||
| 60 g g | butter butter | ||
| 2 tbsp tbsp | wholegrain mustard wholegrain mustard | ||
| salt salt |
Fish pie sauce
| 2 packs pack | fish pie mix fish pie mix | ||
| 25 g g | butter butter | ||
| 1 | onions
onion (thinly sliced) | ||
| 0.5 | garlic
garlic (chopped) | ||
| 100 ml ml | white wine white wine | ||
| 250 ml ml | fish stock fish stock | ||
| 200 ml ml | double cream double cream | ||
| 100 ml ml | whole milk whole milk | ||
| 4 | pickled silver skin onions
pickled silver skin onion (washed and quartered) | ||
| 0.5 bunches bunch | parsley parsley | ||
| salt salt | |||
| black pepper black pepper |
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Method
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.
