English Fish Pie Recipes

Steps:

• 1. Everyone has their own way of making mash potatoes; but the one thing we all have to do is boil the taters. So, get yourself a large pot, and put the golden yellow taters on the boil.
• 2. Put 15 ounces of the milk into a small pan, and then bring up to a light simmer. Add the white fish, but not the smoked haddock.
• 3. Chef's Note: The smoked haddock is already cooked, and ready to be flaked into the white fish, after it's poached.
• 4. Add the onion, and the bay leaves, and keep on the simmer for about 8 minutes.
• 5. After eight minutes, remove the fish, and then strain the poaching liquid into a bowl, and allow to cool, while you work on the rest of dish. Discard the solids.
• 6. Chef's Note: I was looking over my old notes on this recipe, and I have a suggestion. Instead of buying skinless white fish, buy it with the skin on. Then after 8 minutes, remove the fish, and flake the meat off of the skin... return the skin to the poaching liquid and allow to simmer for an additional 8 minutes. Then discard the skin, and continue with the recipe.
• 7. Flake the white fish, and the smoked haddock, and place into the bottom of a baking dish.
• 8. Chef's Note: I use a 10 x 7 baking dish, but that's packing it pretty full, you might want to use something slightly larger.
• 9. Slice the hard boiled eggs into quarters, and then arrange them on top of the fish.
• 10. Chef's Note: I wasn't so sure about the eggs; however, a Brit one time told me the eggs were definetely a part of a "traditional" fish pie. However, if you're not a fan... leave them out.
• 11. Add 2 tablespoons of the butter, and the flour into a small saucepan, and blend together over medium heat to make a blonde roux.
• 12. I dated a blonde roux once... down in the Big Easy... Wonder what happened to her?
• 13. Slowly add the cooled (but not cold) poaching liquid to the roux, and whisk until you have a smooth, thickened sauce. Season with some salt, pepper, and the grated nutmeg.
• 14. Pour the sauce over the fish in the baking dish.
• 15. Remove the potatoes from the boiling water, and make mash potatoes... YUM. My method is to keep them in the skins during the boil, and use a potato ricer with medium holes. Add the remainder of the milk, and butter, and salt and pepper, to taste.
• 16. Chef's Note: I don't like adding cold milk to mash potatoes, so I heat the milk, along with the butter, in a small sauce pan, and then add the hot liquid to the hot potatoes. In addition, I usually find I need a bit more milk than the recipe calls for.
• 17. Top the fish pie with the mashed potatoes, and then sprinkle with the cheese.
• 18. Place a rack in the middle position, and then preheat the oven to 400f (200c).
• 19. Bake for 30 minutes, or until the top is slightly brown and bubbly.
• 20. For a more formal (less rustic) approach to this dish, you might try baking it in individual ramekins. That's how we did it at the restaurant.
• 21. Have fun with this dish, and even try other types of fish. For example, you could add some shrimp... But it you do, don't poach them with the fish... add them raw to the top of the dish, before adding the potatoes, and then bake. Or, how about the addition of some nice peas... I like peas with this dish. Or, maybe go 50/50 with half golden yellow potatoes, and half sweet potatoes.
• 22. Keep the faith, and keep cooking...

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Cut a small slit in each potato and place onto a baking sheet.
• Bake in the preheated oven until potatoes are easily pierced with a fork, about 1 hour 10 minutes.
• While the potatoes are baking, melt 4 tablespoons butter in a skillet over medium heat; stir in onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Mix in Cheddar cheese, cream, mustard, and lemon juice. Season with salt and pepper. Cook, stirring frequently, until sauce is warm and Cheddar has melted, 3 to 5 minutes. Remove from heat.
• Place white fish and shrimp in a 3 1/2-quart oven-proof baking dish. Pour cheese sauce over the fish; stir until well combined.
• Scoop the flesh out of the baked potatoes and place in a large bowl; discard the skins. Add 4 tablespoons butter and season with salt and pepper. Mash with a fork until butter has melted and potatoes are smooth. Spread the mashed potatoes evenly over the top of the fish.
• Bake until sauce is bubbling and potato topping is golden brown, about 55 minutes.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and let cool.
• Combine milk, bay leaf, and nutmeg in a large pan and bring to a gentle simmer over medium-low heat. Add cod and poach until flaky, about 5 minutes. Use a slotted spoon to transfer cod onto a plate; reserve poaching liquid. Use a fork to flake fish into bite-sized pieces.
• Mash potatoes in a large bowl. Mix in 3 tablespoons butter and 2 tablespoons poaching liquid until potatoes are fairly stiff and not too runny.
• Heat 1 tablespoon butter in a skillet over medium heat and stir in leek. Cook and stir until softened and translucent, about 5 minutes. Set aside.
• Melt remaining 1/4 cup butter over medium heat in a large, deep skillet until it just stops bubbling. Add flour and stir roux continuously for 1 minute. Slowly pour in remaining poaching liquid, stirring continuously, to make base of sauce. Add 1/2 the sharp Cheddar cheese and stir until melted. Fold in flaked cod, leek, and peas. Season with salt and pepper.
• Place fish mixture in an oven-proof dish; press boiled eggs gently into the filling across the surface. Cover with a thick layer of mashed potatoes. Sprinkle with remaining Cheddar cheese.
• Bake in the preheated oven until top is starting to brown, about 30 minutes. Serve immediately.

Steps:

• Heat the oven to 200C/fan 180C/gas mark 6.
• Put 1kg potatoes, peeled and halved, in a saucepan and pour over enough water to cover them. Bring to the boil and then simmer until tender.
• When cooked, drain thoroughly and mash with a splash of milk and a knob of butter. Season with ground black pepper.
• Put 25g butter, 25g plain flour and 4 finely sliced spring onions in another pan and heat gently until the butter has melted, stirring regularly. Cook for 1-2 mins.
• Gradually whisk in 400ml milk using a balloon whisk if you have one. Bring to the boil, stirring to avoid any lumps and sticking at the bottom of the pan. Cook for 3-4 mins until thickened.
• Take off the heat and stir in 320g-400g mixed fish, 1 tsp Dijon or English mustard, a small bunch of finely snipped chives, handful of sweetcorn and handful of petits pois. Spoon into an ovenproof dish or 6-8 ramekins.
• Spoon the potato on top and sprinkle with a handful of grated cheddar cheese.
• Pop in the oven for 20-25 mins or until golden and bubbling at the edges. Alternatively, cover and freeze the pie or mini pies for another time.