Fish Pie with Haddock and Cod
This delicious, creamy fish pie is easy to make and it is perfect for the whole family. If you use bone-free, non-smoked fish and omit the mustard, you could even give this to your baby as it is or blended. We like to use haddock and cod to use this, but any skinless, boneless fish is good, so consider sole, salmon, pollock, or even a package of mixed chopped fish filets. We are adding peas and corn for colour, along with mustard, chives and green onion for extra flavour. You can add cheese to the fish layer and also add more over the potato topping if you want your pie extra-cheesy. Cheddar is great for this recipe.
Although most people would make this in an ovenproof dish and scoop out servings using a ladle, you might prefer to make individual pies using ramekins if you have enough. The cooking time should be similar, maybe slightly less, and you can serve the little ramekins on plates perhaps with some vegetables arranged around it. Consider asparagus, broccoli, snow peas (mangetout) or something similar to complement the taste.
We are using mustard in this pie and you can choose from Dijon mustard (which is medium) or English mustard (which is very hot, so be warned!) Fish pie, also known as ocean pie, is one of those dishes it pays to make yourself. You can get frozen fish pie in the UK from the supermarket, and while the flavour is acceptable, it is nowhere near as good as homemade fish pie.
- 2 oz (60g) butter
- Splash of milk, for mashing
- Black pepper, to taste
- 1 oz (30g) all-purpose flour (plain flour)
- 4 finely sliced green onions (spring onions)
- 14 fl oz (400 ml) milk
- Handful of grated cheddar cheese
- 7 oz (200g) chopped skinless cod filets
- 7 oz (200g) chopped skinless haddock filets
- 1 teaspoon English or Dijon mustard
- Small bunch finely chopped chives
- Handful of frozen peas
- Handful of frozen corn
- Fresh parsley, for garnish (optional)
- Preheat the oven to 400 degrees F (200 degrees C).
- Put the potatoes in a pot and pour over enough water to cover.
- Bring the potatoes to a boil and then turn the heat down and simmer until tender.
- Now drain them and mash with half the butter and some milk.
- Season with black pepper.
- Put the rest of the butter in another pan with the flour and green onions and cook for a minute or 2, until the butter melts.
- Whisk in the milk gradually and bring the mixture to a boil.
- Try to get rid of any lumps.
- Cook for 4 minutes or until thickened.
- Now take the pot off the heat and stir in the cheese, cod, haddock, mustard, chives, peas and corn.
- Transfer the mixture into an ovenproof dish and spoon the potato on top.
- Sprinkle with some more cheese, if liked.
- Bake for 20 to 25 minutes, or until the pie is bubbling at the edges and the top is golden brown.
- Garnish with some parsley if liked.
This rich, creamy fish pie is deliciously British and pairs the fish with a wonderful creamy sauce made with milk, cheese and mustard, along with green onions, peas and corn. You can use any kind of fish filets here. The topping is homemade mashed potatoes and you can see how a simple sprig of parsley on top makes an unpretentious garnish. This recipe is really good, but bear in mind English mustard can be very piquant so use Dijon mustard if you prefer a medium taste, else use the English mustard but use less of it.
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