Traditional English Fish Pie

Ingredients

• 300g cod fillets, skinless and boneless
• 300g salmon fillets, skinless and boneless
• 200g smoked haddock, skinless and boneless
• 400ml milk (whole milk preferred)
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 150g frozen peas
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh dill, chopped (optional)
• Salt and pepper to taste
• 800g potatoes, peeled and chopped
• 50g butter (for mashed potatoes)
• 100ml milk (for mashed potatoes)
• Salt and pepper to taste (for mashed potatoes)
• 100g grated cheese (optional, such as cheddar) for topping

Instructions

1. Preheat the Oven: Begin by preheating your oven to 200°C (390°F).
2. Cook the Potatoes: In a large pot, boil the peeled and chopped potatoes in salted water until tender, about 15-20 minutes. Drain thoroughly and return them to the pot.
3. Mash the Potatoes: Add butter and warm milk to the potatoes. Mash vigorously until smooth and creamy, ensuring there are no lumps. Season generously with salt and pepper to taste.
4. Prepare the Fish: In a saucepan, heat the olive oil and butter over medium heat. Add the finely chopped onion and minced garlic, sautéing until soft and translucent, about 5 minutes.
5. Make the Sauce: Stir in the flour, cooking for another minute to eliminate the raw flour taste. Gradually whisk in the milk, ensuring there are no lumps. Bring to a simmer and let it thicken, about 5 minutes.
6. Add the Fish: Mix in the cod, salmon, and smoked haddock, along with the frozen peas, parsley, dill, salt, and pepper. Cook until the fish is just cooked through, about 5-7 minutes.
7. Assemble the Pie: Pour the fish mixture into a baking dish and top evenly with the mashed potatoes. Smooth the top with a spatula and sprinkle with grated cheese if using.
8. Bake: Place the pie in the preheated oven and bake for about 25-30 minutes, or until the top is golden and the filling is bubbling.

Nutrition