Marco’s Classic Fish Pie
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Recipe serves 4
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Preparation Time
40 min
- Cooking Time
55 min
Ingredients
- 1 Knorr Fish Stock Pot
- 20g butter
- 20g flour
- 100ml double cream
- 50g handful of grated mild Cheddar cheese
- 100g white fish fillet, chopped into round 2.5cm squares
- 100g salmon fillet, chopped into round 2.5cm squares
- 100g smoked haddock, chopped into round 2.5cm squares
- 100g peeled, headless raw prawns
- 3 hard-boiled eggs, peeled and quartered
- 150g baby leeks, blanched, chopped, patted dry
- 1kg mashed potato (made by peeling 1kg potatoes, boiling until tender and mashing with double cream or milk and 2–3 egg yolks)
- For a healthier option instead of using 100ml of double cream you can use 50ml of cream mixed with 50ml of milk.
Method
- First make your fish stock by dissolving the Knorr Fish Stock Pot in 400ml of boiling water stirring until thoroughly dissolved.
- Set the stock aside to cool for around 20 minutes while you prepare the fish and leeks.
- Pre-heat the oven to 220°C/Gas Mark 7.
- Heat a heavy-based saucepan. Add in the butter, allow to melt, then add in the flour and whisk to mix thoroughly. Using a whisk, rather than a wooden spoon, to make the sauce means you won’t have any lumps.
- Gradually add in the cooled stock, whisking between each addition. You want to be sure to cook out any floury taste.
- Whisking constantly, bring to the boil and simmer until thickened. Whisk in the double cream to enrich the sauce.
- Add in the white fish, salmon and smoked haddock chunks. Gently shake the pan to work the fish into the sauce. Cook very gently over a low heat to poach the fish in the sauce.
- Two minutes later add in the prawns, again shaking the pan to work them into the sauce, and cook gently for 1–2 minutes until just cooked.
- Turn the fish mixture into an ovenproof pie dish. Sprinkle over the blanched leeks and then top with a layer of hard-boiled egg quarters. Sprinkle over the grated Cheddar. This way you’re adding layers of flavour and texture to the dish.
- Spread over the mashed potato to form a thick, even layer on top of the pie, smoothing with a spatula or palette knife. I used a wet palette knife to indent the mashed potato creating a fish scales pattern, but you can use a fork instead.
- Bake for 25–30 minutes in the pre-heated oven until golden brown. The egg yolks in the mashed potato mean that it puffs up as it bakes and gives a lovely golden colour to the topping.
