The one with the second pie

The one with the second pie

Pie number two was a truly fabulous fish pie with three root mash topping.

For the pie filling:

• 600ml milk
• 1 onion, cut into large chunks
• 2 bay leaves
• approx 500g white fish
• 75g butter
• 75g plain flour
• 3tbsp white wine
• 100ml double cream
• 150g frozen peas
• 200g peeled prawns
• Salt and pepper to season

1. Pout the milk into a large pan and add the onion and bay.  Season, then add the fish fillets and bring to a gentle simmer.  Cover and cook for 2 minutes. Remove from the heat and leave to stand for 5 mins until the fiush is almist cooked.  Drain the fish, and pour the milk into a jug.
2. Melt the butter in a pan, then stir in the flour.  Cook for a few seconds then add the milk from the fish and the wine and cream.  Stir over a medium heat for 5 minutes until the sauce is smooth and thick.  Season.

For the three root mash:

• 800g of potatoes, celeriac and swede, chopped into smallish chunks
• 50g butter
• 3-5 tbsp milk
• Salt and pepper to season

1. Simmer the vegetable chunks in a pan of boiling water for approx 15 minutes or until they are soft.
2. Drain the vegetables and mash (I used a vegetable ricer!)
3. Stir in the butter and milk
4. Season to taste.

To assemble your pie:

1. Combine the fish, peas and prawns with the sauce and pour into an ovenproof dish.
2. Top with the three root mash.
3. If desired, put a layer of grated cheese on top of the mash!
4. Bake at 200°C/Fan 180°C/Gas 6 for 25-30 minutes or until the top is golden and the filling is bubbling.