Super easy classic British fish pie for two
A slap dash and filling kind of fish pie for cold weeknights and long weekends for two.
Equipment
- Pot
- Oven proof dish
- Oven
- Small saucepan
- Potato masher
Ingredients
- 6 large potatoes peeled and cut into chunks
- 1 T - 15 gr butter
- 1 T - 15 gr plain flour
- 1/2 c - 120 ml white wine
- 1 c - 250 ml milk or cream
- 1 c - 125 gr cheese grated, I like a mixture of Parmesan and Dutch demi-mature cheese
- 1 filet fish of choice, cut into bite sized chunks, I prefer salmon
- 1 c - 150 gr mussels optional, frozen or fresh
- 1/2 c - 75 gr baby carrots roughly chopped
- 1/2 c - 75 gr peas or other firm bite size green, fresh or frozen
- 1 small bunch parsley finely chopped
- 1 T - 15 gr unsalted butter
- splash milk
- pinch salt
- pinch pepper
Instructions
- Preheat your oven to 200° C/ 400° F.
- Cook 6 peeled and cut potatoes for 15 minutes in a large pot in ample salted water until tender.
Make the sauce
- In the mean time, to make the sauce: melt 1 T - 15 gr of butter in a small saucepan. Once the butter has melted, add 1 T - 15 gr of plain flour and stir vigorously until the butter and flour have come together and start letting go of the bottom of the pan. This should take 2-4 minutes or so.
- Keep stirring as you add in 1/2 c - 120 ml wine and 1 c - 250 ml of milk. Now keep stirring on a medium heat until the sauce starts to thicken, before adding 1 c - 125 gr of grated cheese and stir until fully melted.
- Finish the sauce by seasoning it with pepper and salt, tasting until the sauce is seasoned to your liking, and set aside as you assemble your fish pie.
Assemble the pie
- Take an oven proof dish and scatter around the 1 filet of fish in chunks, 1 c - 150 gr of mussels, 1/2 c - 75 gr of baby carrots, 1/2 c - 75 gr of greens and finely chopped bunch of parsley, or whatever you're using. You want to distribute everything evenly so no matter where you stick your spoon you will get a good mix of things in the end.
- Poor the sauce over the fish and veg.
- Mash the cooked potatoes to your favored consistency with another 1 T - 15 gr of butter, a splash of milk and plenty of pepper and salt. Taste until the mash is to your liking and then spread the mash out across the fish. You can be slap dash or pretty with it, whatever works for you.
- Finish your fish pie by baking it in your preheated oven for 30 minutes, until the top is nice and golden brown and the sauce is oozing out and aggressively bubbling up the side.
Notes
I like my fish pie with salmon and mussels, carrots and a rando green but you can of course have this with whichever fish/ veg combo you have available to you. I do recommend firmer fish so it doesn't fall apart completely and offsets the mush that is the mash and sauce combination.
Of course you're also free to add more or less cheese and omit the wine. Any alcohol from the wine will evaporate and it does add a lot of flavor to the dish so if you can avoid skipping the wine, don't skip the wine.