Fish Pie. This fish pie can be given to your baby once they're weaned. Leave out the mustard and use a mix of fish that doesn't include a salty smoked variety. You could use haddock and salmon for example. Ensure there aren't any bones in the fish. Smoked fish imparts a lot of flavour so to make sure this dish is still tasty, stir in an extra handful.

Generous chunks of fish in a creamy sauce made with a few secret ingredients, topped with buttery mash and a crispy garnish. Take fish pie to the next level Give the humble fish pie a flavour-boosting makeover with Tommy Banks' version, made with king prawns, salmon and haddock and topped with. To the uninitiated, fish pie has an uninviting name and reputation But this is fish that is gently poached, then swathed in a white sauce and topped with buttery mashed potatoes and finished to a heat-bronzed finish in the oven It is a dish good for children but can be made into unapologetic dinner-party fare by poaching the fish in a little white wine, making the white sauce with light cream. "This delicious fish pie is a great excuse to pack in the veg, so use whatever you have to hand - even frozen peas! You can have Fish Pie using 15 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Fish Pie

It's 500 g of Fish Fillets *Both Red-meat Fish & White-meat Fish recommended.
It's of *Note: I usually use Salmon & Whiting.
You need 1-2 of Onion *cut into small pieces.
You need 1 clove of Garlic *finely chopped.
It's 1 of Bay Leaf.
You need 2 cups of Milk.
You need 1/4 cup of Frozen Peas.
You need 50 g of Butter.
You need 4 tablespoons of Plain Flour.
Prepare of Salt & White Pepper.
It's 50 g of Grated Parmesan Cheese.
Prepare 4 of Potatoes *about 800g.
It's of <Mashed Potatoes>.
You need 20 g of Butter.
You need 1/2 cup of Milk *depends on the amount of Potatoes.

Instead of plain old mash, I've created a crispy root veg topping to add colour and texture - it's a bit like a rosti, only baked instead of fried. A Fish Pie fit for a king! Flakes of fish smothered in a creamy white sauce, topped with mashed potato then baked until golden brown, a wonderful centrepiece for Easter you can make with fresh, smoked and even canned fish. Fish expert Mitch Tonks' fish pie recipe has bags of flavour from the smoked haddock, prawns and cod.

Fish Pie instructions

Lightly season Fish Fillets with Salt & White Pepper..
Place Onion, Garlic, Bay Leaf and Fish Fillets in a deep frying pan or a pot. Pour over the Milk and heat over a medium to low heat, cover with lid and simmer until Fish Fillets are cooked..
Transfer Fish Fillets to a plate. When cool enough to handle, remove skin and bones, and flake them into bite-sized pieces..
Cook Potatoes in salted water until tender. Drain and mash with Butter, add 1/2 cup Milk until smooth. The amount of Milk depends the amount of Potatoes..
Melt 50g Butter in a saucepan, stir in Flour and cook over a low heat for a few minutes. Add it to the milk mixture and cook, string well, until thickened. Season with Salt and Pepper..
Add the Fish and Peas..
Spoon the mixture into a baking dish, place the mashed potatoes on top and smooth with a fork tracing a pattern. Sprinkle with grated Parmesan Cheese. Bake for 20 to 25 minutes until the top is golden..

Combining fish, leeks, milk, butter, and potatoes, a fish pie is a one-pot supper dish. Some like to sprinkle a fish pie with grated cheese but that's optional, as is the addition of hard-cooked eggs seen in some recipes. Serve fish pie with peas or other fresh greens. This Creamy Fish Pie recipe was the one I cooked up on stage in a live-cookoff at the Big Feastival a few years ago (I added some crumbled up Piper's cheese and onion crisps on top for a little twist on that one). As part of the cook-off, we had to make a giant version so the audience could taste-test the recipe and vote for their favourite.