Fish Pie. 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! 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. 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. You can have Fish Pie using 14 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Fish Pie

Prepare of Filling.
You need 160 grams of Salmon.
You need 150 grams of Haddock.
Prepare 60 grams of Raw King Prawns.
Prepare 2 of Shallots, whole.
It's 3 clove of of Garlic, crushed in skin.
You need 35 grams of Butter.
It's 35 grams of Plain Flour.
It's 300 ml of Milk.
Prepare 1 tbsp of Fresh Flat Leaf Parsley, chopped.
It's of Topping.
Prepare 35 grams of Butter.
It's 100 ml of Milk.
It's 500 grams of Potatoes, peeled add cut into chunks.

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. And that audience was scarily huge (see below)!

Fish Pie instructions

Boil a pan of seasoned water, and add the potatoes. Boil for about 10mins..
Place the shallots, garlic, salmon, haddock and milk into a frying pan. Heat till just about boiling then reduce the heat and simmer for about 8-10mins..
Remove the fish and leave to one side and pour the milk into a jug..
Drain the potatoes, and put back into the pan, adding the butter on top..
In a fresh pan, gently heat butter until totally melted. Increase heat, add the flour and beat with a whisk, keeping on the heat..
Pour in the pouching milk, whisking as you do, add the parsley and simmer on a low heat for about 5mins. Make sure to continuously whisking the mixture with your whisk..
Begin mashing the potatoes, adding the milk as you go. Make sure you get it to a nice smooth consistency. Season to taste..
Pre-heat an oven to 190°C / 170°C fan..
Flake the fish and add it to a dish along with the raw prawns. Fold in the sauce, making sure all the fish is well covered..
Spoon over the mash on the top. Smooth it out and then use the back of a fork to decorate the top..
Put the pie in the oven for 30-35mins..

Scatter with the grated cheese and put the pie immediately in the oven. Cut up the potatoes, and boil in lightly salted water until tender; drain, add the butter, sour cream and milk, mash until smooth, seasoning with salt and pepper. Fish pie, also known as fisherman's pie, is a traditional British dish. The pie is usually made with white, often smoked, fish (for example cod, haddock or halibut) in a white sauce or cheddar cheese sauce made using the milk the fish was poached in. Prawns and hard boiled eggs are other common additional ingredients.