It’s the ultimate winter warmer, and it’s surprisingly simple to make – just follow our recipe!
Photograph by Gordon Joly (view original here)
- 2 white fish fillets (520g)
- 200g prawns
- 600ml whole milk
- 4 eggs
- 100g butter
- 50g flour
- 3-4 large Russet potatoes
- 50g cheese
Step 1 - Preheat your oven to 200oC (or 180oC if it's a fan oven).
Step 2 - Hard-boil two eggs in a saucepan (click here for a simple guide to hard-boiling).
Step 3 – While you’re waiting for the eggs to finish, put both fish fillets in a frying pan and pour the milk over them (IMPORTANT: Save 100ml of milk for later – you’ll need it for Step 10). Simmer on a low heat for 10 minutes.
Step 4 – Use a spatula to remove the fillets and place them on a plate to one side. Pour the milk from the frying pan into a jug.
Step 5 – Take a pie tin or baking dish and, using a fork, flake the fish into this container. Add the prawns as well.
Step 6 – Once your eggs are ready, peel them under the cold tap, slice them into quarters, and place these quarters on top of the fish.
Step 7 – Chop up your parsley and sprinkle this into the dish.
Step 8 – Put half (50g) of your butter in a frying pan and cook it over a medium heat for about a minute, stirring in the flour as it melts. You’ll also want to start boiling your potatoes at about this point – put them in a saucepan full of water and pop them on the hob for about 20 minutes.
Step 9 – Gradually add the jugful of milk that you cooked with the fish, stirring as you go. Cook the sauce for 5-6 minutes (don’t stop stirring!) – once it’s nice and thick, pour it over your fish.
Step 10 – Are your potatoes boiled? Great! Now mash them up with the butter that’s left over from Step 8 and the milk that you kept to one side in Step 2.
Step 11 – Use a palette knife to ‘ice’ the fish pie – spread the mashed potato over the top of your dish, making sure to go all the way to the edge. Grate the cheese over the top, bake in your pre-heated oven for 30 minutes, and serve piping hot!
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