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.


Fish pie
Truly fabulous fish pie with three root mash

Tags :

Leave a Reply

Your email address will not be published. Required fields are marked *