Creamy Fish Pie with Cheesy Mash
6,9 / 10
1 hr 30 min.
- 9 ounces Salmon fillet (cut into bite sized pieces)
- 9 ounces Pollack filet (or cod fillet)
- 1 bay leaf
- 4 peppercorns
- 1 onion (quartered)
- 2 cups milk
- ⅜ cup white wine
- For the cheesy mash
- 35 ounces potatoes (roughly chopped)
- ⅜ cup milk
- ½ cup butter
- 1 ¼ cups grated Cheddar cheese
1 Bowl, 1 Cutting board, 1 Large knife, 1 Serrated knife, 1 Fork, 1 Tablespoon, 1 Teaspoon, 1 Peeler, 1 Box grater
Heat the oven to 190C (170C in a fan oven), 375F, Gas 5.
Put the fish into a large roasting tin. Add the bay leaf, peppercorns, onion and milk.
Season with salt and ground black pepper, cover completely with foil and cook for 25 minutes until the fish is tender and flakes easily.
Put the potatoes into a large pan, cover with cold salted water and bring to the boil. Simmer for 20 minutes until the potatoes are tender.
Drain and return the potatoes to the pan, keep the heat on gently and cook the potatoes for a couple of minutes.
Add the milk and butter, heat for 3 minutes, then turn off the heat, and mash everything together until smooth and lump free. (Use a hand held whisk if you like for extra fluffy potato - but don't use a blender or the potato will become gluey!)
Stir in half the cheese.
Use a slotted spatula to transfer the fish from the roasting tin into 4 ovenproof dishes.
Increase the oven temperature to 200C (180C in a fan oven), 400F, Gas 6.
Melt the butter in a non-stick pan, add the flour and stir until smooth, cook for 1 minute.
Meanwhile, strain the milk from the roasting tin into a jug. Gradually add this flavored milk and the cream, stirring continuously until the sauce is thickened and smooth. Season to taste.
Add the scallions and pour over the fish.
Spoon the mashed potato into a piping bag fitted with a nozzle (if you like). Pipe the mash over the fish filling (or spoon on and spread over with a fork if you prefer).
Put the dishes onto a baking tray, sprinkle over the rest of the grated cheese and bake for 30 minutes until golden and piping hot.