A fish pie recipe
This fish pie recipe is a traditional comfort food classic, and it's always one of our top fish recipes.
Tip 1
It is important not to make mashed potato too soft. To avoid this, steam off any water left on the potatoes after draining the potato pieces to the saucepan, then place the pan over the heat until all the moisture has evaporated. For really fluffy mashed potatoes, beat the mixture with a wooden spoon.
Tip 2
When making the sauce for the fish pie, it is important to cook the flour for a couple of minutes once it has been added to the pan - doing this removes any floury taste from the sauce. Once the flour is added to the onions and has cooked, add the milk gradually, whisking constantly. If you have used enough butter to cook the onions, you shouldn't have any lumps.
Tip 3
The fish pie recipe can be made up to 8 hours ahead of serving. Don't pre-cook it though, as this tends to dry out. Instead, assemble it and place it in the fridge until ready to heat. Don't forget to dot it with a little butter before cooking, as this helps to give the top a lovely golden colour.
Tip 4
When cooking the pie, place on a flat baking sheet in the oven - this will catch any of the juice that may bubble over, stopping if from burning on the floor of the oven.
