A Serious Fish Pie. Fish pie is always a winner, but the chefs of Fortnum & Mason have a few extra touches which elevate this recipe still further. 'Now this is a serious fish pie, with smoked haddock, salmon and cod at its heart,' the chefs of Fortnum & Mason write in their cookbook, from which this recipe is taken — and we can't disagree, especially with the prawns and green beans for added texture and. A Serious Fish Pie The secret to a great pie is a great pie dish! Make sure you use a full size, traditional deep single-portion pie dish. I cheat and use pre-made pastry but feel free to make your own if you're feeling fancy. In Britain, fish pie is one of those dishes that can ignite such fierce debate. (Matt grew up there, so he knows fish pie passions firsthand.) The country is, relatively speaking, a small collection of islands, and the seafood of the North Sea is a cornerstone of its culinary heritage.

Spoon the potato on top and sprinkle with a handful of grated cheddar cheese. The fish pie was delicious and I'd have been happy if served it in a restaurant. Here's the recipe for Bentley's Fish Pie. You can have A Serious Fish Pie using 14 ingredients and 12 steps. Here is how you cook it.

Ingredients of A Serious Fish Pie

It's 1 of Salmon fillet.
It's 1/2 of Smoked cod or haddock fillet.
Prepare 2 of Shallots (or 1/3 small onion).
You need 1 clove of garlic.
It's 1 pinch of dill.
It's 1 pinch of chives.
You need 1 handful of grated cheddar cheese.
Prepare 1 teaspoon of plain flour.
You need 1/4 cup of milk.
You need 1 knob of butter.
You need 1/3 of lemon, juice and zest.
It's 1 pinch of fresh ground black pepper.
Prepare 1 sheet of shortcrust pastry.
It's 1/4 of egg (beaten).

Scatter shrimp over poached fish, followed by peas. Once the eggs are cool enough to handle, peel, then slice. Place sliced egg over peas then pour thickened milk over top. A 'serious fish pie recipe' with some fabulous extra surprises for extra texture and taste.

A Serious Fish Pie instructions

Fry the Shallots and garlic in a little butter..
Cut the fish into bite size chunks. Microwave in a covered dish until lightly cooked..
In a separate pan, use the butter, flour and milk to make a rue..
To the rue add the cheese, pepper, herbs, chives, lemon juice and zest, fish and shallots/garlic. Mix well but gently - try and keep the fish chunks from breaking up..
Butter the inside of the pie dish..
Take the pastry sheet and cut around the top of the pie dish to make the pie lid. Take a small serving plate and cut around this to make a larger pastry circle that will form the base of the pie..
Push the pastry base into the pie dish. Remove excess pastry from around the edge of the dish, making sure you leave pastry on the lip of the dish..
Add the filling. Then brush some beaten egg around the edge of the base where the lid will sit..
Add the lid. Push down with your thumb all along the edge, sealing the lid against the base..
Brush egg over the top of the pie. Then take a sharp knife and make a couple of small holes in the lid to allow steam/pressure to escape..
Bake in a medium-heat oven for 30-35 minutes, or until the pie is a deep golden brown..
Serve with a lemon wedge and seasonal vegetables of your choice..

Fish pie is always a winner, but the chefs of Fortnum & Mason have a few extra touches which elevate Credit: Tara Fisher Recipe: Thomasina Miers's sweet potato shepherd's pie. Thomasina Miers has shared this delicious recipe to help disaster. Goes great with cornbread or over corn chips for a chili pie! I like to use spicy pinto beans. The Best Vegetarian Chili in the World Rating: Unrated.