|800 g g|| potatoes
|200 ml ml||whole milk whole milk|
|60 g g||butter butter|
|2 tbsp tbsp||wholegrain mustard wholegrain mustard|
Fish pie sauce
|2 packs pack||fish pie mix fish pie mix|
|25 g g||butter butter|
|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|
|black pepper black pepper|
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.