Fish pie is perfect comfort food all year round and this British favourite cooks beautifully in the AGA.
Serves 2
350g cod, skinned and cut in to 2cm pieces
200g salmon, skinned and cut in to 2cm pieces
200g smoked haddock, skinned and cut in to 2cm pieces
100g prawns
6 scallops
200g frozen peas
Zest and juice of 1 lime
Salt and black pepper
85g butter
60g flour
700ml milk
25g fresh parsley, chopped
750g potatoes, cooked and mashed
3 tbsp double cream
1 pinch fresh nutmeg
Preparation Time: 26 minutes. Cooking Time: 40 minutes.
1. Place the prepared fish in the base of a large shallow pie dish, scatter with the prawns, scallops and frozen peas. Sprinkle over the lime zest and juice. Season well and stir lightly.
2. To make the sauce, melt 60g of the butter on the simmering plate or hotplate on simmering setting, add the flour and cook for one minute.
3. Gradually add the milk, whisking continuously until the sauce has come to the boil and thickened.
4. Stir in the chopped parsley and season to taste. Pour over the fish.
5. Mash the hot potatoes and add the remaining butter and cream mix together until evenly combined.
6. Season with nutmeg, salt and pepper to taste. Spoon the potatoes over the fish and smooth over and roughen the surface with a fork, or if you prefer, pipe the potato over the fish.
7. Place in the oven. CAST OVEN: Cook on the grid shelf on the floor of the roasting oven or oven on R8 setting. FAN OVEN: preheated to R6/180°C/350°F. Cook for 25-30 minutes or until the top is browning and the sauce is bubbling up the sides of the potato.
