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.
Fish pie with mustard mash
Ingredients
4
people
-
Mash
- 800 g
- 200 ml
- 60 g
- 2 tbsp
-
Fish pie sauce
- 2 packs
- 25 g
- 1
- 0,5
- 100 ml
- 250 ml
- 200 ml
- 100 ml
- 4
- 0,5 bunches
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Preparation
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.
