Classic Fish Pie -

Classic Fish Pie

Ingredients

Butter, for greasing
450g/1lb mixed fish, such as cod or salmon fillets and peeled prawns(shrimp)
Finely grated rind of 1 lemon
450g/1lb floury potatoes
25g/1oz/2 tbsp butter
1 egg, beaten
Salt and ground black pepper

For the sauce

15g/½oz/1 tbsp butter
15ml/1 tbsp plain (all-purpose) flour
150ml/¼ pint/⅔ cup milk
45ml/3 tbsp chopped fresh parsley

Details

Serves: 4

Method

1. Preheat the oven to 220°C/425°F/Gas 7. Grease an ovenproof dish and set aside. Cut the fish into bite-sized pieces. Season the fish, sprinkle over the lemon rind and place in the base of the prepared dish. Allow to sit while you make the topping.

2. Cook the potatoes in boiling salted water until tender.

3. Meanwhile make the sauce. Melt the butter in a pan, add the flour and cook, stirring, for a few minutes. Remove from the heat and gradually whisk in the milk. Return to the heat and bring to the boil then reduce the heat and simmer, whisking all the time, until the sauce has thickened and achieved a smooth consistency. Add the parsley and season to taste. Pour over the fish mixture.

4. Drain the potatoes well and then mash with the butter.

5. Pipe or spoon the potatoes on top of the fish mixture. Brush the beaten egg over the potatoes. Bake for 45 minutes until the top is golden brown. Serve hot.

Energy 301Kcal/1262kj; Protein 26.5g; Carbohydrate 24.1g, of which sugars 2.6g; Fat 11.6g, of which saturates 6.2g; Cholesterol 132mg; Calcium 76mg; Fibre 1.6g; Sodium 173mg

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