Commonly known as Fisherman’s Pie, this creamy fish and potato dish is a staple among Britons.
Whether enjoyed off a pub menu or made from scratch, the classic recipe comprises a mixture of fish such as haddock, salmon, halibut and cod, all cooked in a creamy sauce with a silky mashed spuds on top.
Sharing a version of the popular pie on her blog Jo Cooks, the chef said: “It’s the perfect comfort dinner, quite easy to make, even though there are a few steps involved, but it’s so satisfying to put together.
“My favourite part is that golden, cheesy mashed potato topping, can’t beat that!”
Jo’s recipe is easier than most for one reason – she cooks everything in one pan.
Method
Peeling and chop the potatoes then place them in a large pan full of boiling water.
Cook for 20 minutes or until the potatoes are fork-tender, then drain.
Return the spuds to the pan and add in the milk followed by the butter, then mix well to create a smooth, creamy consistency. Season with salt and pepper to taste then set aside. A hint of chilli flakes or herbs can be added too.
Next, preheat the oven to 175C then chop the carrots, dill, and fish.
In a large skillet, melt the butter over medium heat before adding in the green onions, carrots, and minced garlic, then cook for two minutes.
Sprinkle the flour over pan of vegetables and stir as it cooks for two more minutes. This will remove the raw flour taste.
Now slowly pour the two cups of milk into the skillet and whisk until smooth and thickened, then add one cup of the cheddar cheese, dijon mustard, and dill to the sauce and stir until the cheese melts.
Next, add the chopped fish and gently stir, then cook for two minutes before adding the frozen peas, a pinch of salt and some black pepper.
Pour the finished filling into a 9x13inch ovenproof dish, then top with the mashed potatoes you prepare earlier.
Smooth the top with a spoon then rough it up a little with a fork and sprinkle with the leftover cheese.
Place the dish on a baking tray and transfer to the oven to cook for 30 to 35 minutes or until the top starts to turn golden. Serve piping hot.
