Fish Pie

What I love about this fish pie is that it's not stodgy and is rather light, fresh but very flavoursome.


There's nothing worse than eating a meal and then enduring a food coma that lasts over an hour! Plus, I like to have room for dessert as I have such a sweet tooth!


You can use whatever fish you like in this dish and use smoked/unsmoked fish. The world is your oyster to really play around with this pie....the potatoes and béchamel sauce really bring this pie to life and you could omit the cheese on top for breadcrumbs before cooking if you're looking for a healthier alternative.


You can also mix in vegetables such as peas, broccoli, courgettes etc.


Ingredients:

• 750g small potatoes, peeled and cooked
• 200g haddock, skin removed
• 150g cooked king prawns
• Handful of chopped parsley
• 100g grated Comte cheese

For the sauce béchamel:

• 30g butter
• 30g plain flour
• 500ml milk
• 1/4 onion
• 2 cloves
• 2 bay leaves
• Pinch of nutmeg
• Salt & pepper

Once the potatoes are cooked, halve/quarter them depending on size.

Ready to bake!

Flake the haddock into chunks. Not too small or you'll lose the texture!


To make the béchamel sauce, melt the butter in a large pan over a medium heat. Add the flour and mix well until you have a smooth paste. Take off the heat and leave for a minute, then slowly add the milk whilst constantly whisking. Place back on the heat, add the onion, cloves and bay leaves and simmer gently for 10 minutes whilst whisking. Remove the onions, cloves and bay leaves then add the salt, pepper and nutmeg and stir.

Fresh out the oven!

Preheat the oven to 180C fan.


Add the potatoes, fish and parsley and mix well. Pour into an ovenproof dish, sprinkle the grated cheese on top and bake in the oven for 20 minutes, or until golden brown.

Serving dinner....

Add a little chopped parsley on top before serving.


Enjoy!!

Yummy!!!