A classic British fish pie — flaky white fish and prawns in a creamy, herby sauce under a golden mash topping. Proper homely comfort food.
- 900g Floury Potatoes
- 2 tbsp Olive Oil
- 600ml Semi-Skimmed Milk
- 800g White Fish Fillets
- 1 tbsp Plain Flour
- Grating Nutmeg
- 3 tbsp Double Cream
- 200g Jerusalem Artichokes
- 1 finely sliced Leek
- 200g peeled raw Prawns
- Large handful Parsley
- Handful Dill
- 25g grated Gruyère
- Juice of 1 Lemon
Tags:
Fish Pie Breakfast BakingVideo
Preparation
- Put the potatoes in a large pan of cold salted water, bring to the boil, then lower the heat, cover, and simmer gently for 15 minutes until tender. Drain, return to the pan over low heat for 30 seconds to dry off, then mash with 1 tbsp olive oil and season.
- Meanwhile, put the milk in a large sauté pan, add the fish, and bring to the boil. Remove from the heat, cover, and stand for 3 minutes, then lift out the fish (reserving the milk), pat dry, and gently flake into an ovenproof dish, discarding skin and bones.
- Heat the remaining oil in a pan, stir in the flour, and cook for 30 seconds, then gradually stir in 200–250ml of the reserved milk. Grate in nutmeg, season, and bubble until thick, then stir in the cream.
- Preheat the oven to 190°C/fan 170°C/gas 5. Grate the artichokes and add to the dish with the leek, prawns and herbs. Stir the lemon zest and juice into the sauce, pour over the fish, and mix gently.
- Spoon the mash over the top and fork into peaks, then sprinkle over the cheese and bake for 35–40 minutes until golden and bubbling. Serve with wilted greens.
