Making a fish pie from scratch is easy to do in three simple steps; cooking the fish, making the sauce and mashing potatoes.
That said, many people prefer shop-bought versions, which are often lacking in the quantity of fish and contain unnecessary preservatives.
Luckily James Martin has a simple recipe that anyone can try, complete with haddock, cod and Arbroath smokies – a type of smoked haddock from the town of Arbroath in Angus, Scotland.
While the smokies are optional, they add a distinct flavour to the dish, which the James Martin’s Saturday Morning presenter described as “comfort food at its best”.
He added that the “creamy mash” topping is a must-have, for which the addition of double cream is essential.
Method
Start by preheating the oven to 200C, then prepare the fish by cutting it into large chunks. Place the fish into a large, oven-proof dish that will later be used to assemble the pie, then top with the prawns.
Now make an onion clouté. To do this, stud the peeled onion with the bay leaves, garlic and cloves, then place in a saucepan and cover with 500ml of milk.
Cook over a medium heat for two minutes. Meanwhile, make a start on the white sauce.
To make the white sauce, melt 100g of butter in a pan over medium heat, before adding five tablespoons of flour. James suggested whisking the butter and flour while adding the milk a little at a time.
The sauce will thicken up quickly, so you can add more milk “by the eye” rather than measuring it; James warned against adding too much or too little.
Leave the white sauce to simmer over medium while stirring, then season it with salt and pepper. Do the same with the fish in the ovenproof dish, then pour the sauce over the top and place the dish in the fridge for one hour to chill.
Meanwhile, peel and chop 800g worth of white potatoes then cook them in boiling, salted water until fork tender. Drain and then return them to the pan before adding 50g of butter and 100ml of double cream.
Mix the potatoes, butter and cream until thick and silky, then spread or pipe over the whole pie. Bake the assembled fish pie for 30 to 40 minutes in the preheated oven. Serve with hot peas and top with a knob of butter and a sprinkle of parsley on top.
