I love fish pie, it reminds me of childhood and being at home as it's what my Mum always makes when there's going to be a crowd and her fish pie is delicious. When I asked her for the recipe she said she just does it by feel, she's been making it so long! So I kind of created one of my own using measurements for the bechamel sauce from a macaroni cheese recipe I was making at the same time!
Fish Pie is one of those warming dishes and definitely what I need with this nip in the air at the moment. It's also such a versatile dish, you can use any fish, but the smokiness of the smoked haddock just adds a little something extra, you could also leave out the mustard or use a different type. I threw in some extra veg (cabbage and leek) to the fish bechamel mixture but it's just as good without it. I also added in the spinach to the mash. I do like my veggies!
200g potatoes, peeled
50g spinach, wilted
25g plain flour
1 tsp wholegrain mustard
1 tbsp parsley, chopped
1 salmon fillet, cut into chunks
1 smoked haddock fillet, cut into chunks
80g cooked king prawns
Preheat the oven to 180C.
Cut the potatoes into chunks and place in a pan of water, bring the pan to the boil and cook the potatoes for 15-20 mins until soft. Drain and return to the pan. Mash the potatoes with some butter and a little milk. Stir through the spinach.
Meanwhile, melt the butter in a saucepan and stir in the flour, cook for a minute to cook out the flour and then add the milk a bit at a time and stir, turn the heat up and stir all the time until the sauce has thickened. Stir in the mustard and parsley and add in the fish.
Transfer to a baking dish and cover with the mash.
Bake in the oven for 30 mins or until the top is golden.