Recipe: Mum's fish pie, from Roast: A Very British Cookbook
This was one of the dinners I most looked forward to as a child. There's something wonderfully comforting about a rich, creamy fish pie on a miserable rainy day.
The fish species can be varied in accordance with season, availability, sustainability and value. However, you should always include something smoked for depth of flavour. Mussels are also a welcome addition. To make it more luxurious, why not add some prawns or even some lobster meat.
Ingredients
(Serves 4-6)
1½ onions
300g white fish fillet (haddock or pollack are ideal)
100g undyed smoked haddock
300g salmon fillet
2tbs chopped flat-leaf parsley leaves (reserve the stalks)
1 bay leaf
500ml milk
50g butter
40g plain flour
1tbs Worcestershire sauce
2tbs anchovy sauce (Watkins is a good brand)
1½ tbs English mustard
3 hard-boiled eggs, cut into quarters
Juice of ½ lemon
For the topping
700g floury potatoes (Maris Piper are ideal), peeled and halved
100ml warm whole milk
80g softened butter
80g fresh white breadcrumbs (not dried)
80g grated Cheddar
Method
Preheat your oven to 180˚C. Slice the half onion and place in a large saucepan along with the three types of fish, the parsley stalks and the bay leaf. Cover with the milk, bring to the boil, then remove from the heat and rest for 1 minute or until the fish is almost cooked.
Strain through a sieve, reserving the milk, and flake the fish into 3-4cm pieces. Cut the remaining onion into small dice, place in a large saucepan with the butter and cook over a low heat until soft. Add the flour and stir constantly for about 1 minute, before adding the warm reserved milk a little at a time, stirring continuously to avoid lumps.
Cook the sauce for 3-4 minutes, stirring regularly until you can no longer taste the flour. Remove from the heat and add the Worcestershire sauce, anchovy sauce, mustard and chopped parsley.
Lay out the flaked fish evenly in a baking dish. Place the egg quarters among the fish. Finally, pour the sauce over the fish and eggs to cover and allow enough room for the topping. Place in the fridge to cool and set.
For the topping, place the potatoes in lightly salted cold water and bring to the boil. Cook for about 15-20 minutes, until well cooked, then drain and allow them to release some steam for a couple of minutes. Mash the potatoes using a masher or even better, a potato ricer.
Gently fold the warm milk and butter into the mash until smooth. Spread an even layer of mash over the pie and drag the prongs of a fork across the top, creating grooves, which will help to form a crust when baked. Bake in the oven for 25-30 minutes until hot through.
Mix the breadcrumbs and grated Cheddar in a bowl, then sprinkle over the top of the pie. Bake for a further 5 minutes until the topping is golden and crispy. Finish under the grill if necessary.
Recipe from Roast: A Very British Cookbook by Marcus Verberne
Recommended wine
I would try a wine with seafood heritage, so somewhere on the Atlantic coast would work. Rias Biaxas in northern Spain produces white wines made with the Albarino grape that are crisp, dry and with a lemony acidity that contrasts well with the fish. The wines are aged on their lees, giving a rich, creamy texture.
Ronan Sayburn is a wine consultant
