english fish pie

How To Make english fish pie

• Step 1
  Everyone has their own way of making mash potatoes; but the one thing we all have to do is boil the taters. So, get yourself a large pot, and put the golden yellow taters on the boil.
• 
  Step 2
  Put 15 ounces of the milk into a small pan, and then bring up to a light simmer. Add the white fish, but not the smoked haddock.
• 
  Step 3
  Chef's Note: The smoked haddock is already cooked, and ready to be flaked into the white fish, after it's poached.
• Step 4
  Add the onion, and the bay leaves, and keep on the simmer for about 8 minutes.
• Step 5
  After eight minutes, remove the fish, and then strain the poaching liquid into a bowl, and allow to cool, while you work on the rest of dish. Discard the solids.
• 
  Step 6
  Chef's Note: I was looking over my old notes on this recipe, and I have a suggestion. Instead of buying skinless white fish, buy it with the skin on. Then after 8 minutes, remove the fish, and flake the meat off of the skin… return the skin to the poaching liquid and allow to simmer for an additional 8 minutes. Then discard the skin, and continue with the recipe.
• Step 7
  Flake the white fish, and the smoked haddock, and place into the bottom of a baking dish.
• 
  Step 8
  Chef’s Note: I use a 10 x 7 baking dish, but that’s packing it pretty full, you might want to use something slightly larger.
• Step 9
  Slice the hard boiled eggs into quarters, and then arrange them on top of the fish.
• 
  Step 10
  Chef's Note: I wasn't so sure about the eggs; however, a Brit one time told me the eggs were definetely a part of a "traditional" fish pie. However, if you're not a fan… leave them out.
• 
  Step 11
  Add 2 tablespoons of the butter, and the flour into a small saucepan, and blend together over medium heat to make a blonde roux.
• 
  Step 12
  I dated a blonde roux once… down in the Big Easy… Wonder what happened to her?
• 
  Step 13
  Slowly add the cooled (but not cold) poaching liquid to the roux, and whisk until you have a smooth, thickened sauce. Season with some salt, pepper, and the grated nutmeg.
• Step 14
  Pour the sauce over the fish in the baking dish.
• 
  Step 15
  Remove the potatoes from the boiling water, and make mash potatoes… YUM. My method is to keep them in the skins during the boil, and use a potato ricer with medium holes. Add the remainder of the milk, and butter, and salt and pepper, to taste.
• 
  Step 16
  Chef's Note: I don't like adding cold milk to mash potatoes, so I heat the milk, along with the butter, in a small sauce pan, and then add the hot liquid to the hot potatoes. In addition, I usually find I need a bit more milk than the recipe calls for.
• Step 17
  Top the fish pie with the mashed potatoes, and then sprinkle with the cheese.
• 
  Step 18
  Place a rack in the middle position, and then preheat the oven to 400f (200c).
• 
  Step 19
  Bake for 30 minutes, or until the top is slightly brown and bubbly.
• 
  Step 20
  For a more formal (less rustic) approach to this dish, you might try baking it in individual ramekins. That's how we did it at the restaurant.
• Step 21
  Have fun with this dish, and even try other types of fish. For example, you could add some shrimp… But it you do, don't poach them with the fish… add them raw to the top of the dish, before adding the potatoes, and then bake. Or, how about the addition of some nice peas… I like peas with this dish. Or, maybe go 50/50 with half golden yellow potatoes, and half sweet potatoes.
• 
  Step 22
  Keep the faith, and keep cooking...
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!