When I looked after my friends’ two cute four year old twins the other week, for their lunch their Mum had prepared nice fish pie, which they ate to the very last bit. I liked its simplicity, and as I mentioned in my previous post about the family connections, and how I was patiently helped and lead into the captivating world of cookery, I found it a good idea to include this recipe here, so someone who begins with his cooking, is able to prepare a very delightful, healthy and still easy meal.
To make this Simple Fish Pie, serving 4, you’ll need an oven dish, I used my lovely ceramic dish sized 30 x 20 x 7 cm. It doesn’t need to be rectangular, pies are shape – friendly, if you have an oval, or round dish, it’ll still look and taste wonderful!
For the fish filling:
350 g Fish Pie Mix (salmon, cod or haddock, and smoked haddock)
2 large carrots,peeled, diced
200 g petite peas, frozen
1/2 large leek – only its white part, sliced, keep the green part for some stew or noodle stir fry for the next day
1/4 tsp salt
25 g butter, to crease the baking dish
For the mashed potatoes:
4 medium sized potatoes (King Edward is a suitable kind), peeled , diced
50 g butter, room temperature
100 ml milk, lukewarm
2 bay leaves
1/2 tsp salt
Place the potatoes in a deep pan, add salt, bay leaves and cover with water. Bring to boil, then lower the heat, and let simmer and cook till potatoes are soft. This should take no longer than 20 minutes.
To layer the pie, start with the fish mix, cover that by slices of fresh white part of the leek. On top of fish and leek, add a layer of boiled vegetables. Season with salt, remember, smoked haddock is quite salty, and therefore use rather less salt, 1/4 tsp.
By now, the potatoes should be cooked well. Drain them, take away the bay leaves, and while still hot, add milk, butter and salt. Mash them with a potato masher, or a fork. Spoon and spread them over the fish and vegetable layers.
Once done, use the fork to smooth and then create patterns on the surface, your pie will look nicer when done.
Bake for 30 minutes or till golden on top.
Let cool for a while, especially when serving children.
Serve and enjoy.