Fish Pie

I grew up eating this dish in England and still absolutely love it to this day. It’s definitely one of my all time favorite British comfort food dishes. You can use whatever fish you like with this recipe really, but I do like to add some extra seafood like prawns, or a sprinkle of the frozen “seafood medley” that I bought at the store.

Ingredients - serves 4

Mashed potato topping:

• 3 lbs potatoes peeled and chopped

• 2oz butter

• Pinch of salt and pepper

• 1 tbsp mustard

• 1 cup of shredded cheese

Fish filling

• 1.75lbs chopped raw fish (cod, tilapia, rock fish, salmon, shrimps would all go very well)

• 1 quart milk

• ½ cup chopped onion

• ½ cup chopped celery

• ½ cup chopped carrots

• 2 tbsp chopped fresh parsley

• 1 tbsp chopped fresh dill

• 1 tsp salt, pinch of pepper

• ½ cup peas or sweetcorn (optional)

• 3 tbsp corn starch mixed to a paste with 2 tbsp water

Method:

Make the mashed potatoes:

Add potatoes to a pan, cover with water and set to boil for 15-20 minutes until soft, drain and mash with the butter, salt, pepper, mustard.  Save the cheese for later.

Make the Fish filling:

Add milk to a pan with the carrots, onions and celery and bring to a low simmer. Add the chopped fish and leave on a low heat for 5 minutes. Turn off heat, add the parsley, dill, peas and stir gently.  Leave for 5 minutes to sit.  Turn heat back on low and then stir in the corn starch mix and simmer until the sauce thickens.

Add fish mixture to a large deep oven proof dish (It should only come up to half way on the dish otherwise it might spill over when cooking, use 2 smaller dishes if you need)  Top with the mashed potatoes, smooth over with a fork.  Sprinkle the cheese on top and place in the oven 380f to cook for 25 minutes.