Smoked fish pie with cheddar mash topping
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Fish pie is a classically British dish, which makes it ripe for interesting twists. This Nathan Outlaw fish pie recipe reimagines the pie as a canapé - perfect for a wintery dinner party or to make as a fun dish for children. Filled with cod and smoked haddock, this is a playful take on a classic seafood dish that is as fun to make as it is to eat.
First published in 2015
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Ingredients
Metric
Imperial
Fish pie filling
- 350g of cod fillet, skinned
- 350g of smoked haddock, undyed fillet
- 1 small onion
- 1 bay leaf
- 450ml of milk
Cheesy mash topping
- 1000g of King Edward potatoes
- 50g of butter
- 200g of cheddar, grated
- 200ml of milk
- salt
- pepper
White sauce
- 25g of butter
- 25g of plain flour
- 4 tsp fresh parsley, roughly chopped
- salt
- pepper
SAVE RECIPE
Equipment
- 8 ramekins
Method
1
Begin this fish pie recipe by placing the cod and haddock in a wide pan. Peel and quarter the onion and add along with the bay leaf to the fish. Pour over the milk
- 350g of cod fillet
- 350g of smoked haddock
- 1 small onion
- 1 bay leaf
- 450ml of milk
2
Bring the milk up to the boil, reduce the heat and simmer for about 6 minutes. Remove the fish from the milk and place it on a plate
3
Flake the fish into chunky pieces and divide into 8 individual ramekins. Sieve the milk into a jug and set aside to use in the white sauce
4
Peel the potatoes and cut into 3cm chunks, place in a saucepan. Cover with water and add a pinch of salt. Bring the potatoes to the boil and simmer for about 20 minutes on a low heat
- 1000g of King Edward potatoes
- salt
7
To make the white sauce, melt the butter in a pan, stir in the flour and cook for 1 minute over a moderate heat. Gradually add all the set-aside fish poaching milk, whisking continuously
- 25g of butter
- 25g of plain flour
8
Simmer for 1-2 minutes, stirring, until you have a smooth, slightly thick sauce. Remove the sauce from the heat, season with salt and pepper and add the chopped parsley
- salt
- pepper
- 4 tsp fresh parsley, roughly chopped
9
Pour the sauce over the fish in the ramekins. Arrange the mashed potato over the top of the sauce and sprinkle on the remaining grated cheese
- 100g of cheddar, grated
10
Place in the oven at 180°C/Gas mark 4 and cook for about 30 minutes until bubbling and golden brown on top. Serve straightaway
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