Fish Pie Recipe

For this Fish Pie recipe, it is best to use a combination of fish. Try using equal quantities of smoked haddock, fresh salmon and fresh white fish. Failing this, a combination of smoked haddock and any firm white fish will work well. The sauce is kept very simple and the flavor of the fish does the "talking" here.

Ingredients:

You will need a large casserole dish or two smaller ones.

Method:

1. Heat the oven to 350° F / 180° C.
2. Peel the celeriac and the potatoes. Cut into chunks and place in a pot of cold salted water. Bring to the boil and cook until tender.
3. Cut the fish into inch (2½ cm) chunks. Check that there are no bones.
4. Place the milk in a pot. Gently place the fish in the milk. Bring the milk to the simmer, then simmer for 2 minutes. Remove the fish immediately with a slotted spoon and scatter over the base of the casserole dish. The fish will only be partially cooked, but this is fine. Pour the milk into a jug. Rinse out the pot.
5. Melt the butter in the pot. Add the flour and stir until you have a 'roux'. Slowly add the same milk that you used to poach the fish. Stir constantly to avoid lumps forming. You can use a whisk at this stage. Allow the white sauce to simmer and thicken. Add the cheddar cheese and mustard. Season with salt and pepper. Pour over the fish.
6. Drain the potatoes and celeriac well. Mash them together making sure that there are no lumps. If your mixture is very stiff you can add a tablespoon of butter. Season with salt and pepper. Heap this mixture on top of the fish and sauce.
7. Bake for about 30 minutes until the top has browned slightly.
8. Serve this Fish Pie recipe with a green salad.

Meal Planning tip - whilst leftover fish is not normally appetizing, you can use leftovers from the following recipes:

If you like this Fish Pie recipe, you may like to try:

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