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My fish pie is rich, healthy (only mildly!), filling and packed full of exciting flavours, textures and aromas. I could eat it any time, but it’s especially satisfying on a cold, winter’s day. It takes a while to prepare and cook, but boy it’s worth it! Great to put in the middle of the table so that everyone can dig in. Just make sure you get your share though!

Pie Filling
(measurements are approximate as I do it by eye really)

25g butter
2 shallots, finely chopped
250ml dry white wine
250ml dry Vermouth
500ml fish or chicken stock
500ml double cream
1/2 tsp English mustard
400g mix of boned, skinned white fish chunks (cod, haddock, pollack, monkfish)
400g boned smoked haddock chunks
200g raw peeled king prawns
200g cooked, shelled mussels (optional and the fresher the better and none of that jarred nonsense)
1 lemon
Handfull of flat leaf parsley, chopped (chop the stalks as well as they’re tasty and add extra texture)
Freshly milled sea salt and black pepper

Pie Topping

5-6 large Desiree (Maris Piper will do) potatoes, peeled and chopped into 1 inch cubes (they’ll cook faster)
Large knob of butter
100g grated mature cheddar
Milk (optional)
30g bag plain crisps, crushed (optional)
Dash of Worcester sauce (optional)

How to do it!

Heat your oven to a medium heat (180C or gas 4).

Heat the butter in a saucepan and gentlr fry the shallots. Don’t brown them.

Add the wine and Vermouth and reduce.

Add the stock and simmer until it’s reduced.

Add the cream and on a medium boil, reduce to a thickish sauce.

Strain the sauce through a sieve. If you like your shallots don’t bother.

Stir in the mustard, season with salt and pepper to taste, cover the pan and turn off the heat.

Poach the fish until half cooked then drain.

Add the fish chunks, prawns and mussels into the sauce and mix through gently.

Squeeze in a little lemon juice, add the chopped parsley and mix through.

Boil the potatoes in salted water until soft.

Drain then mash the potatoes (or use a potato ricer if you want it really smooth) with some butter (milk and dash of

Worcester sauce optional) until smooth.

Put a shallow pie or gratin dish onto a baking tray (in case of any bubbling overspill).

Spoon the filling into the dish so that it’s about 2 thirds full and the fish and shelfish all covered by the sauce.

If there’s not enough sauce, just add a little more cream or milk. If there’s too much, keep some back and use as a warm dip with some warm, crusty bread as a snack.

Spoon the mash evenly over the pie filling right to the edges of the dish.

Sprinkle with grated cheese.

If you want a nice crunchy topping, cover the cheese with the crushed crisps.

It should look something like this right before it’s ready for bunging in the oven.

Put the pie in the oven and bake until you see it bubbling away and/or golden brown on top. Best to check after 20 mins then 10 min intervals. If it’s bubbling furiously and not brown, put it under the grill to brown and crisp up the topping.

Serve with spinach or buttery peas. HINT! Put some fresh mint leaves in the water you cook your peas in. They’ll taste even more amazing.

Enjoy!

“See it all, till tomorrow”