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Creamy Fish Pie

This is a great dish for when you need something warm and comforting. Plus, it's fantastic brain food and like most recipes, cheap and healthy. You can use any selection of fish for the pie, and if you go to the fishmongers, they often sell fish scraps-basically strips of fish that they've trimmed off from larger cuts. There's nothing wrong with these bits, they're just too small to sell individually so they're often put all together and sold separately. Ask your fishmonger if they've got any, or tell them that you're doing a fish pie and they may even put a few together for you especially.

This recipe is for two, but remember you can always halve the quantities for 1. It goes great with a big dollop of ketchup.

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300g fish pieces
2 potatoes (peeled and chopped up into chunks)
Milk (about a pint)
Plain Flour (just a small handful)
cup of peas (frozen are fine-you don't need to defrost them)
1/2 an onion, chopped
1 carrot, peeled and chopped


For: 2
Vegan: No
Vegetarian: No
Cooking Level: Medium
Time to prepare: about an hour (although half of this time is the pie cooking in the oven)


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add fish to the pan

Cut the fish into bite sized pieces if they're not already like that, and place them in a large saucepan. Add the chopped onion, peas and carrots. The onions don't need frying-just put them straight in.


pour in milk

Pour in the milk so that it just covers the fish and put the pan on the hob.



Turn the heat up to full power. When the milk starts to simmer (gently bubble), turn the heat onto the lowest setting and place a lid on the saucepan. The hot milk will gently cook the fish.

While that's bubbling away, get another saucepan and fill two thirds full of water. Place it on the hob and turn the heat up to max to get the water boiling.


add the potatoes

Once that's boiling, add the chopped potatoes in. This is for the mash to sit on top of our pie.

After about 15 minutes, check to see if the potatoes are cooked. Try pushing a knife through one of them, preferably a large one. If the knife goes through easily, they're cooked. If not, leave them to boil for another five minutes.


So, if they're cooked, drain the potatoes through a colander and put them back in the pan.


fishy mixture

Now put the colander over a large bowl and pour the fishy mixture into it. The liquid will go through into the bowl and the fish and veg will stay in the colander.

Turn the oven on to 200c / Gas mark 6


mash it up

Add four big spoonfuls of the fishy milk into the potatoes, then add a knob of butter in there and mash them up. We're using this milk instead of the normal milk as it gives the mash a really nice flavour.


keep mixing

Once you've mashed the potatoes, leave them to one side and clean the pan that had the fish in. Put the pan onto a low heat (about 2 or 3 if you're electric, or just low if you're gas) and add another small knob of butter and the small handful of flour. Mix them together until they go a brown colour, then add 4 big spoonfuls of the fishy milk. Keep mixing together until they form what's called a 'roux' (prounounced 'roo.') It's basically a thick mixture of flour, milk and butter. Keep stirring and adding in the milk a bit at a time. Once the mixture is thick and creamy, add in the fish and vegetables and gently stir it all together.

Get an ovenproof dish and pour in the fishy mixture.


spoon the mash

Then spoon the mash potato on top, sealing it down and covering any of the fish beneath it.

Pop it in the oven and let it cook away for about 25 to 30 minutes.


mmm fish pie

You'll know when it's done when the top starts to go slightly crispy or the fish mixture is bubbling up the sides of the dish. Nice.

Serve with a big dollop of Tommy K and enjoy.

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