Mains
British
BritishFish Pie
A comforting creamy fish pie under a golden mash crust, shown three ways. The basic uses a frozen fish pie mix and a quick white sauce, while the ultimate features a smoked-fish trio, prawns and a saffron cream.
Nut-free
Better version
Fresh salmon and cod, a parsley-and-mustard sauce and a buttery mash top.
Per serving£3.50
Total cost£14.00
Time1 hr 5 min
Ingredients for 4
- Filling
- 250 g cod fillet , skinless, cubed
- 250 g salmon fillet , skinless, cubed
- 2 spring onions , sliced
- Topping
- 900 g Maris Piper potatoes , peeled and chopped
- 75 g mature cheddar , grated
- Sauce
- 450 ml whole milk
- 40 g plain flour
- 1 tbsp wholegrain mustard
- 20 g fresh parsley , chopped
- 60 g butter
Method
- Boil the potatoes until soft, then mash with the butter and a splash of milk; season well.
- Poach the milk gently with the spring onions, then lift out and reserve the milk.
- Make a roux with butter and flour, then whisk in the warm milk to a smooth sauce.
- Stir in the mustard and parsley, then fold through the raw cod and salmon.
- Spoon the filling into a dish, top with the mash and rake with a fork.
- Scatter with cheddar and bake at 200C for 35 minutes until golden and bubbling.
The three ways, side by side
Budget
Budget frozen fish mix in a simple white sauce, topped with everyday mash.
Better
Fresh salmon and cod, a parsley-and-mustard sauce and a buttery mash top.
Ultimate
Smoked haddock, salmon and prawns in a saffron cream under a Gruyere-chive mash.
