Fish pie
Comforting British-style fish pie with a creamy herb and lemon sauce topped with golden mashed potato and gratinéeed gruyère.
Servings
4
Difficulty
Easy
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Ingredients
Main
- g potatoes (floury)
- 3 tbsp olive oil
- 600 ml semi-skimmed milk
- 800 g white fish fillets
- 1 tbsp plain flour
- 0.25 tsp nutmeg (grated)
- 3 tbsp double cream
- 200 g jerusalem artichokes (grated)
- 1 pcs leek (finely sliced)
- 200 g raw peeled prawns
- 1 parsley (large handful)
- 1 dill (handful)
- 1 pcs lemon zest (grated)
- 25 g gruyère (grated)
- 1 pcs lemon juice
Directions
- Put the potatoes in a large pan of cold salted water and bring to the boil; lower the heat, cover and simmer gently for 15 minutes until tender. Drain and return to the pan over low heat for 30 seconds to dry, then mash with 1 tbsp olive oil and season.
- Put the milk in a large sauté pan, add the fish and bring to the boil. Remove from the heat, cover and stand for 3 minutes. Remove the fish (reserve the milk), pat dry and gently flake into an ovenproof dish, discarding skin and bones.
- Heat remaining 2 tbsp oil in a pan, stir in the flour and cook 30 seconds. Gradually stir in 200-250 ml of the reserved milk, grate in nutmeg, season and bubble until thick, then stir in the cream.
- Preheat oven to 190°C (fan170°C/gas5). Grate the artichokes and add to the dish with the leek, prawns and herbs. Stir lemon zest and juice into the sauce and pour over the fish and vegetables, mixing gently.
- Spoon the mash onto the fish mixture, use a fork to make peaks, sprinkle over the grated gruyère and bake for 35–40 minutes until golden and bubbling. Serve with wilted greens.