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LOCATION: Recipes >> Entrée Pies >> Fish Pie 08

Print this Recipe    Fish Pie 08

Makes 6 large portions

1kg floury potatoes, peeled and halved
Salt and freshly ground black pepper
4 free-range eggs
500g haddock or cod fillet
400ml full-fat milk, plus extra for mashing
2 bay leaves
120g butter
50g plain flour
4 sprigs curly parsley, finely chopped
250g cooked and peeled medium-sized prawns
1 small free-range egg, lightly beaten, for brushing

Preheat the oven to 190C/375F/Gas Mark 5. Next, put the potatoes
on to boil. Cook them gently in a pan of salted water for about
20-25 minutes or until a knife pierces without any resistance. Once
cooked, drain in a colander, reserving a cupful of the cooking
water, and allow to steam dry for a few minutes.

While the spuds are cooking, put the eggs in a small pan and cover
with cold water. Bring to a gentle bubble and boil for 4 minutes.
Drain and put in cold water to cool.

Meanwhile, put the fish fillets in a baking dish big enough to hold
them snugly and pour over the milk. Tuck in the bay leaves and dot
with 1 tbsp of the butter, then add some pepper. Hold back on the
salt at this point, as the smoked haddock will leach plenty of
saltiness into the milk.

Place the baking dish in the oven and cook for 15 minutes or until
the fish is just cooked through.

Add the chopped parsley and dilute the sauce with some of the
reserved potato water if it's too thick.

Next, shell the eggs, chop and carefully fold into the sauce with
the flakes of fish and the prawns. Transfer the fish and sauce
mixture to an oven-proof ceramic dish that leaves enough room for
a good layer of mash. Leave to cool and solidify - this will stop
things getting messy when you come to add the potato crust.

Turn up the oven to 220C/425F/Gas Mark 7.

Mash the cooked potatoes with a splash of milk, the remaining
butter, and some salt and pepper until smooth, but not too sloppy.
Apply the mash in large blobs all over the top of the fish mixture,
gently forking the dollops down. Then, using a wide, bendy knife,
smooth until flat and seamless. Rough up the surface with a fork
or the round end of a palette knife, then brush all over with the
beaten egg. Bake in the oven for about 40 minutes, until touched
with brown all over. If it starts to brown too quickly, cover with


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