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Fish pie

From The Peoples Cook Book (book slide)
Allan Galway adds a twist to the classic fish pie, by putting the mash on the bottom and topping with a golden layer of melted cheddar

Fish pie

Method

1. For the mash: boil the potatoes in a large pan of salted water for 15-20 minutes, until tender. Drain well, return to the pan and mash until creamy adding the butter, milk and a little salt. Grease a large, deep oven-proof dish with a little butter. Smooth the mash over the base of the dish.

2. For the filling: put the haddock in a large, shallow pan. Pour over enough milk to cover, add the butter and salt, bring to the boil and simmer gently for 10 minutes until the fish is cooked. Remove the fish from the milk and strain the milk into a jug.

3. Flake the fish with a fork and set aside. Finely chop the tomatoes, eggs and ham and add to the fish. Preheat the oven to 190C/gas 5.

4. Mix the corn flour with a little water to make a smooth paste, slowly add the poaching milk, mixing well as you go. Pour into a pan cook over a medium heat, stirring constantly until the sauce begins to bubble and thicken.

5. Remove from the heat, add the fish, tomatoes, eggs and ham and stir gently. Pour into the dish over the mash and bake in the oven for 30 minutes until the top starts to brown.

6. Remove from oven, sprinkle over the cheddar and place under a hot grill until the cheese melts and turns golden. Serve with peas and buttered crusty bread.

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Serves: 4-6

Prep: 20 min
Cook: 50 min

Ingredients

For the mash

1.25kg floury Potatoes, cut into large chunks
75g unsalted Butter, plus extra for greasing
200ml full-fat Milk

For the filling

900g skinless haddock
200ml - 300ml Milk
15g unsalted Butter
4 Tomatoes
4 large Eggs, hardboiled
2-3 thick slices ham
4 tsp cornflour
75g mild Cheddar cheese, grated