fbpx
GTE0917pg38-3.jpg

Fish Pie

Fish Pie


With tarragon going so well with fish, potatoes and creamy filling, it should be standard in a simple yet delicious fish pie.


500g smoked haddock
1 ½ cups milk
1 cup cream
50g flour
50g butter
Handful tarragon, chopped
1 small onion, finely chopped
1 cup grated cheddar
2 teaspoons Dijon mustard
4 – 5 medium potatoes
Extra butter
Salt and pepper
Peel and cube the potatoes and boil in salted water until soft. Mash the potatoes while still warm and add a tablespoon of butter and a splash of milk, then season well with salt and pepper. Place the haddock in a frying pan and pour in the milk and tarragon. Poach the fish for 5 – 10 minutes, until just cooked through. Remove the fish and flake it, keeping the
milk aside. In the same pan add the butter and chopped onion. Cook on a low heat until the onion is soft. Stir in the flour and cook out for 30 seconds. Add the reserved milk and tarragon mixture and stir until thickened. Add the cream and keep stirring. Add the cheese and mustard, and season well with salt and pepper. Take off the heat and stir in the flaked fish. Place this mixture at the bottom of a casserole or pie dish, or use individual dishes. Top with piped or spooned-in mashed potato. Bake in an oven set at 180°C until well browned (about 15 – 20 minutes) and serve with a salad. Serves 4.