I have been looking for a good fish pie recipe for ages. They often turn out to be bland and stodgy and it’s hard to get the exact right amount of sauce but this one is perfection. It’s flavoursome, rich and saucy without being soupy and it’s hard to stop eating after just one portion… well for me anyway.
Adapted from a recipe by Jools Oliver
25g plain flour
2 fresh or dried bay leaves
175ml fish stock
175ml milk (plus an extra splash for the mash)
50g cheddar cheese
1 teaspoon English mustard
A squeeze of lemon juice
1 pack of Sainsbury’s fish pie mix (or similar – if you can’t get the fish pre-prepared like this go for 100g salmon, 1oog white fish like cod or pollock and 100g smoked haddock – all skinless, deboned and cut into 2.5cm chunks)
200g baby spinach
80g frozen peas
Whole nutmeg for grating
Preheat your oven to 200 C. Peel the potatoes and cut into 2cm chunks then boil for about 15 minutes until fork tender.
While the potatoes are boiling make the sauce. Melt the butter over a low heat and stir in the flour. Add the bay leaves and then the stock and the milk a little at a time, stirring continuously until you have a smooth sauce. Bring to the boil, reduce to a simmer and cook for 10 minutes until thickened. Grate in half the cheese, add the mustard and the lemon juice and keep stirring until the cheese has melted. Season to taste with salt and freshly ground black pepper and remove from the heat.
Take a medium baking dish and spread the fish pieces across the base of the dish. Put the spinach in the microwave for a minute to wilt and then add to the dish along with the frozen peas. Pour over the sauce.
Drain and mash the potatoes with a little olive oil, milk and some grated nutmeg. Pile the potato over the fish and scruff with a fork. Top with the remaining cheese and bake in the oven for 45 minutes.