I made this fish pie during “The Lockdown” in London as we were lucky enough to have regular deliveries of food, a lot of it organic and ethically sourced. So, I didn’t have to assemble the different sorts of fish to make the taste interesting. Basically you need some white, some pink (so shrimp would work) and some smoked.
Ingredients
The filling:
approx 700g mixed fish including some smoked fish if possible
1 cup green peas
handful chopped parsley
1 heaping tbsp capers
handful chopped mushrooms
3 or 4 spring onions chopped
good grating nutmeg
Heat the oven to 200℃ (400℉)
While you are making the filling, chop up the potatoes into quite small cubes and set to cook in salted water. Keep checking as you want them cooked not mushed.
The topping:
12 to 15 baby new potatoes (skins on) chopped
3 cloves garlic pressed
approx 125g butter
salt and pepper
handful of grated mature cheddar
Start by making the white sauce. When it’s ready, pour off some of it into a waiting jug (in case it’s too much) then add the remaining filling ingredients. Now adjust your sauciness…..The fish will not need much cooking time especially if your pieces are quite small, so you will have to use your judgement here remembering that the whole pie will also be in the oven for a short while. Mine did not need any further cooking.
When the potatoes are soft, drain off the water and using a potato masher or similar, roughly squish them into a uniform-ish mass, while adding the butter, pressed/mashed garlic and salt and pepper. Add butter to suit. You could use some olive oil here if the amount of butter scares you.
Layer over surface of fish and sprinkle grated cheese on top. Place in oven only until the tips of the potato are browned.
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