Fish Pie is perfect comfort food all year round and this British favourite cooks beautifully in the AGA.
Ingredients
350g white fish
200g salmon
200g smoked haddock
100g prawns
6 scallops
200g frozen peas
Zest and juice of 1 lime
Salt and black pepper
Sauce:
60g butter
60g flour
700ml milk
Salt and black pepper
25g fresh parsley, chopped
Topping:
750g potatoes, cooked and mashed
25g butter
3 tbsp cream
A grinding of fresh nutmeg
Salt, if liked
Serves 4-6
Method
1. Cut the white fish, salmon and smoked haddock into 1cm (½ inch) square pieces and place 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.
2. To make the sauce, melt the butter on the simmering plate or hotplate on simmering setting, add the flour and mix together. Whisk in the milk over a low heat and continue whisking until the sauce has come to the boil and thickened. Season to taste and stir in the chopped parsley. Pour over the fish.
3. Mash the hot potatoes and add the butter and cream mix together. Season with nutmeg and a little salt, if liked. 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.
4. Cook on the grid shelf on the floor of the roasting oven for 25-30 minutes or until the top is beginning to brown and the sauce is bubbling up the sides of the potato.