Fish Pie

This is a crowd pleaser that will even satisfy the fussy eaters. Serve with oven-baked or steamed vegetables or just on its own with a crusty fresh bread. I cannot for the life of me remember where I originally got this recipe from. I know I've made changes over the years so I can probably call it mine by now. Take your time with the sauce and watch the stove so that you don't burn or scold the milk.

Ingredients

• For the Mashed Potato Topping:
• 750g Desiree Potatoes, peeled
• 75g Butter, cubed
• 50ml Milk, hot
• 2 large Egg Yolks
• 75g Cheddar Cheese, grated
• For the Pie:
• 2 large Shallots, or; 1 Onion, peeled and finely chopped
• 2 Tbsp Olive Oil
• 40g butter
• 1 large Thyme Sprig, leaves only
• 4 Tbsp Noilly Prat or dry vermouth
• 2 tsp Pernod (optional)
• 4 Tbsp Plain Flour
• 250ml Chicken Stock (Recipe HERE)
• 200ml Milk
• 4 Tbsp Double Cream
• 3 Tbsp Parsley, chopped
• 200g Salmon fillets, skinless
• 250g Cod or Firm White Fish fillets, skinless
• 200g Scallops
• 150g King Prawns
• 1 Tbsp Lemon Juice
• Salt and Pepper, to taste
• Chives, chopped, to serve

Method

1. Preheat the oven to 200degC. Grease a shallow (about 2-3 litre capacity) pie dish.
2. Start by making the mashed potato for the topping. Chop the potatoes into chunks and cook in boiling, salted water in a pot until tender (you can start the next step while you wait for them to cook). Once cooked, drain well and push through a potato ricer, or mash until smooth. Add the butter and hot milk and mix until well incorporated. Allow to cool slightly, then stir in the egg yolks. Season well and put to one side.
3. While the potatoes are boiling, put a frying pan on medium heat, adding the oil and butter. Gently heat until the butter stops frothing. Add the shallots (or onion) and cook, stirring for 5 minutes until softened. Add the thyme and stir. Add the Noilly Prat and Pernod (if using), then cook for 4–5 minutes until reduced right down.
4. Stir in the flour and cook for a minute or so.
5. Heat the stock in a small pan or a jug in the microwave. Gradually stir it into the shallot mixture with a wooden spoon until smooth, and boil for about 5 minutes until reduced by a third.
6. Lower the heat and slowly mix in the milk, and simmer for a few minutes. Season well, then add the cream and parsley. Remove from heat.
7. Meanwhile, cut the salmon and cod into bite-sized chunks and scatter in the pie dish with the scallops and prawns. Sprinkle with the lemon juice and seasoning. Put the dish on a baking sheet.
8. Pour over the sauce and mix well with a fork. Spread the mashed potato on top and fluff up with a fork. Scatter with the grated cheese and put the pie immediately in the oven.
9. Bake for 10 minutes, then turn the oven down to 180degC. Bake for another 20 minutes, turning if it browns unevenly.
10. Sprinkle with chives and allow to stand for 10 minutes before serving.