The nights are getting darker and colder, and while it’s bittersweet having to say goodbye to summer, the cosy season is great in so many ways. One of these is all the amazing comfort dishes you can make, that’ll taste even more delicious when it’s cold out.
You really can’t get much more comforting than fish pie, especially when it’s topped with a decadent and creamy mash. It’s not complicated to whip one up yourself either, thanks to Mary Berry’s easy recipe. This is one that should be added to your autumn recipe rotation immediately – it’s rich and creamy, providing that much-needed comfort for chilly evenings.
Mary Berry is the queen of comfort cooking, and her double fish pie is the perfect example of this. Serving up to eight people but only requiring a handful of ingredients, it’s ideal for when you want something delicious without the fuss.
Posting about the recipe on her website, she said: “Fish pie is one of my great standbys and can be made completely ahead. So what makes this one extra special – it is layers of smoked and fresh haddock, blended with a dill sauce, topped with heaps of mustard cheesy mash.
“I can be out all day knowing that I have a delicious supper ready for family or friends.”
Here’s how you can make it at home.
Method
Grease a two-litre shallow pie dish with butter.
Cut the fish into 1cm pieces, discarding any skin and bones. Boil the leeks in salted water for about five minutes and drain well.
To make the sauce, melt the butter in a large pan, add flour and cook for a few moments – but don’t allow it to colour. Whisk in half the hot milk and allow to thicken. Once that’s done, whisk in the remaining hot milk and mix until smooth.
Add the fish and a little salt and pepper. Cook over a low heat for two minutes, stirring, then add lemon juice, dill and chopped egg and place into the buttered dish. Spoon over the leeks and set aside to become completely cold and firm.
Meanwhile, boil the potatoes in salted water until tender, drain and push the potatoes to one side in the pan. Add the milk and let it become hot, mash the potatoes with the milk using a potato masher then whisk in the mustard.
Spread the mash over the cooled fish, then scatter with the cheese. Stand the dish in a large roasting tin in case it boils over.
Bake in preheated oven 200C/180 Fan/Gas 6 for about 30 minutes until the top is golden and the sauce is bubbling at the edges.