Fish Pie Recipe

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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

Fish pie with mustard mash

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1:00 h
(36)

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.

  1. 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.
  2. 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.
  3. 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.
  4. Drain the potatoes and add the milk, butter and mustard. Mash until smooth, adjusting the seasoning to taste.
  5. Preheat the oven to 200°C/180°fan/gas mark 6.
  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.
  7. 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.
  8. Flake over the pickled silver skin onions, seasoning and fresh parsley. Top with the mustard mash, using a fork to make peaks.
  9. 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.

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