Surrey Homes | SH97 | February 2023 | Education Supplement inside

Easy Fish Pie
Prep time: 30 minutes
Cooking time: 20-25 minutes
Serves 4
Supermarkets sell ‘fish pie mix’
containing pre-cut chunks of salmon,
cod and smoked haddock, which works
well, but feel free to choose your own
selection. I like to go for a white fish, a
smoked type and something with a bit
of bite – usually small Atlantic prawns,
or if I’m pushing the (fishing) boat out,
scallops or mussels. Both béchamel or
cheese sauce work as a base, but crème
fraîche, with a little thickening, really
complements the flavours of the fish.
• 500g floury potatoes
• 450g fish fillets cut into
chunks, or fish pie mix
• 100g prawns, or other
firm textured fish
• 75g spring onions, chopped
• 50g butter
• 4 tbsp milk
• 1 dessert spoon plain flour
• 300ml carton crème fraîche
• 50g slivered almonds (optional)
1. Peel the potatoes, cut into chunks
and boil until soft. Mash together with
40g of the butter and 1 tbsp of milk.
2. Place fish pieces in a pan with a lid,
cover with the rest of the milk and the
pan lid and poach gently for 5-10 mins
until the fish is very lightly cooked.
Drain, but keep the poaching liquid.
3. Add the remaining 10g butter
to the pan the fish was poached in
and mix with the flour, bubble this
for a minute and then stir in the
poaching liquid to make a thick
sauce. Combine with crème fraîche.
4. Place the fish and spring onions in
an oven proof dish and stir in the sauce.
Top with mashed potato and flaked
almonds (if using) and bake in a preheated
oven (180°C) for 20-25 minutes.
5. Serve with a parsley garnish,
steamed French beans, peas or other
green vegetables of your choosing.
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