There can be nowhere better to make fish pie than Cornwall with the miles of coast line and fishing industry. Rich with Cornish butter, milk and cream, It is also the perfect comfort food for cosy evenings or, if given an elegant piped potato topping, suitable for a dinner party. With no need for last minute attention, it is also great for larger parties, particularly if popped in ramekin dishes for individual servings. Our Property Manager Amanda Craze is sharing her own recipe of how to make this classic dish.
For the mashed potato.
1.5kg King Edward potatoes cut into small chunks
salt and white pepper
Butter to taste
splash of cream
Fish
750g white fish of your choice
250g smoked haddock
250g salmon
120g raw prawns
Sauce
150ml full fat milk
1 x small carrot, cut in half
1x small onion, cut in half
3 x peppercorns
1 x small bayleaf
75g butter
75g plain flour
A large bunch of fresh parsley, finely chopped
1 table spoon drained,rinsed and chopped capers
150ml double cream
100g grated strong cheddar cheese
Oven temp 180C – preheated serves 6
1. Boil potatoes in a large pan of salted water for 15-20 mins until tender. Drain and mash with butter and cream, add salt and pepper to taste. Place to one side.
2. Skin fish, if required , cut into bite size chunks, place in a wide deep sauté pan. Place the milk, carrot, onion, bay leaf and peppercorns into the pan and slowly bring to a simmering heat for about 4 mins until the fish is tender. Remove the fish and remove any bones, place in a shallow casserole dish along with the raw prawns. Leave the vegetables in the milk liquor for another 15mins to infuse. Remove vegetables, peppercorns and bayleaf after this time.
3. For the sauce, melt the butter in a sauce pan on a low heat, add the flour to make a paste, add the infused milk, a ladleful at a time and keep whisking until smooth. Add the parsley and capers, simmer for about 8-10 mins, do not let boil. Add cream and cheddar cheese, mix until you have a smooth sauce.
4. Pour the sauce over the fish and top with mashed potatoes, either forking over or, for a prettier finish, piping on. For piping the mash needs to be very smooth and add a little more cream if it is looking dry. Leave the potato to cool before piping, using a large disposable piping bag with a large star nozzle. A scattering of parmesan can be added for those who prefer a stronger cheesy flavour.
5. Place in the preheated oven and bake for 25 mins, or until golden brown.
We serve with fresh green vegetables from the garden in summer and in other seasons frozen peas are the perfect accompaniment and very easy if you are catering for a large crowd.
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