Fish Pie is a great, tasty and satisfying meal at any time of the year.
We've chosen to use haddock and king prawns for this recipe (which serves 4), but you can use any combination of fish you desire. Salmon, cod, pollack, are all good choices.
But enough talking about it, here's how you make it.
400g skinless white fish fillet
400g skinless smoked haddock fillet
600ml full-fat milk
1 small onion, quartered
2 bay leaf
small bunch parsley, leaves only, chopped
50g plain flour
pinch freshly grated nutmeg
1kg white potatos, peeled and cut into even-sized chunks
50g cheddar, grated
Preheat oven to 200 C / Fan 180 C / Gas mark 5. Place the fish in an oven-proof dish and cover with the milk. Bake in the oven uncovered for 30 minutes or until the fish is cooked through.
Peel and chop the potatoes, and boil with a pinch of salt until soft.
In a separate pan, bring to boil the carrots, peas and sweetcorn. Boil these also until soft.
When the fish is done drain the milk into a jug and put aside. Flake the fish with a fork and leave in the dish.
Once potatoes and veg are done, drain both. Set the veg aside, then add 30g of the butter and a splash of the reserved milk to the potatoes and mash.
In another saucepan melt the remaining 20g of butter on a medium heat and slowly add the flour stirring constantly until you get a smooth paste.
Add the remaining milk a little bit at a time, stirring constantly, until you get a sauce-like consistency.
Add the parsley and stir well. Cook for 5 minutes, constantly stirring.
Add the sauce to the flaked fish and mix well. Add the veg and stir in gently. Top with the mashed potato and spread evenly. Sprinkle the grated cheese evenly over the potato topping.
Place back in the oven for 30-40 minutes, or until the cheese is bubbling and slightly golden brown.
Take out of the oven and leave to cool for 5 to 10 minutes. Adjust seasoning to personal preference. Serve and enjoy!