Its British pie week this week, so a very opportune posting this one, after all pies don't have to be all pastry !
Ingredients
- 1 packet of fish pie mix or ask your fishmonger for a mixed selection of fish suitable for a pie (white, oily and smoked),
- 100g prawns if using
- 1 large white onion - finely chopped
- Fish stock
- A little white wine
- Creme fraiche - 1 tbsp
- Parsley - dried or finely chopped fresh
- Dill - dried or finely chopped fresh
- 3 large white potatoes - suitable for mashing, peeled and chopped in to large chunks
- Vegetable oil
- Freshly ground black pepper
- cornflour - for thickening sauce (1 tbsp mixed with a little water to make a smooth paste)
Method
- Put the potatoes onto boil in a large saucepan
- Heat a little oil in a large frying pan, gently seal the fish until just coloured then remove to plate
- Cook in the large frying pan the onion gently until softened, now add a little wine to de-glaze the pan of the lovely fishy juices
- Add fish stock and bring to a gentle simmer, now add the herbs and slaked cornflour to bring the sauce to the desired thickness
- Simmer and add the fish back to the sauce, reduce the heat and add the creme fraiche
- Stir and remove from heat
- Pour into your pie dish and allow to cool a little
- Now on to the mash, by now the potatoes should be tender, remove from the heat and drain and mash adding a little butter and pepper if so required
- Once you have a smooth mash, top the pie with a generous layer of mash
- Bake in a pre heated oven at 180c for approx 30 minutes until lovely and golden and bubbly
- Serve with a green vegetable.
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