This easy fish pie recipe is from Jana at The MacPherson Diaries.
I’ve called this dish ‘No Rules Fish Pie’. The pie part should be pretty obvious, but the rules part – I’ll explain.If you were to Google fish pie, most recipes would have a potato top. YUM! Delish! But oh gosh I love me some pastry. So let’s put the potato inside. OR if you love the potato top, then you go ahead and ignore the pastry part of this recipe, and you put mashed spuds on top. I’ve used corn – because I love corn, my kids love corn. But if you love peas then you add them instead. I think you get my drift. This is a very forgiving recipe. It is a crowd pleaser.
I make fish pie quite often in winter and it is great for using odds and ends of vegetables. Its lovely to use smoked fish, like I have here, but not essential. Monk is a fantastic fish because it holds its shape nicely when cooked in this application. But again, no rules! Use whatever fish tickles your fancy. Ling, Red Cod, Elephant or Gurnard would all work really well.
- 550-ish grams of Fresh Fish (use a combination; like 300 grams of Monkfish and 250 grams of Gurnard)
- 200 grams of Smoked Fish (we used Warehou)
- 1 cup Corn or Peas (canned, drained is fine)
- 1 cup Potato, cubed and par-boiled in salted boiling water for a few minutes
- 5 Tbsp butter
- 5 Tbsp White flour
- 2 ½ cup milk
- 3 Eggs, hard boiled & cut in half
- 1 Onion, finely diced
- Pastry to fit your dish, ready-made flaky puff is good
- Milk or Egg for the pastry
Flaky sea salt & fresh ground pepper
- Pre heat the oven to 180 degrees Celsius.
- Saute the onion until translucent. Take off the heat and reserve until later.
- Cut the fresh fish into 2cm square (ish) chunks, flake the smoked fish. Place in a large bowl.
- Add the corn, onion and potato to the fish. Fold through and set aside.
- Over a medium high heat. Melt the butter in a pot. Add the flour and cook for 1 minute stirring the whole time. It will start to foam.
- Remove from the heat and add a little milk, stirring continuously. Put back on the heat. Continue to add the milk, stirring continuously. If it gets lumpy, give it a little whisk. I usually do.
- Once cooked to your desired thickness, with salt and pepper, and wait to cool for a few minutes. If it is too thick add a little more milk. Pour over the fish and gently fold through. Season well.
- Into a greased pie/baking dish, put the fish mixture. Roughly level the top. Then make 6 small indentations with a spoon and add the eggs, yolk side up.
- Place the pastry on the top of your dish. Tuck in like a wee blanket. Brush the top with milk or beaten egg. Prick the pastry so that air can escape.
- Place in the over for approx. 45 mins until golden brown.
Serve with greens and wait for applause