Three Fish Pie - British Main course

Ingredients

  • 1000 g Fresh thyme (peeled and cubed)
  • 1 piece Butter (knob)
    Alternative: Margarine
  • 1 ml Milk (a little)
    Alternative: plant-based milk
  • 1 to_taste Salt
  • 1 to_taste Black pepper
  • 50 g Ready-made sweet shortcrust pastry (grated)
    Alternative: vegan parmesan
  • 75 g Butter
    Alternative: Margarine
  • 75 g Plain flour
  • 568 ml Milk
    Alternative: plant-based milk
  • 250 g Fresh haddock
    Alternative: smoked tofu

Instructions

  1. Preheat the oven to 200°C/180°C Fan/Gas 6. Place the potatoes in a pan of salted water, bring to the boil and cook for 15-20 minutes until tender.

  2. Drain the potatoes well, then mash with the butter, a little milk, and season with salt and pepper. Stir in the grated Gruyère cheese and set aside.

  3. Meanwhile, melt the butter in a large pan, add the leeks and fry gently for 5 minutes until softened but not coloured.

  4. Stir in the flour and cook for 1 minute. Gradually whisk in the white wine and milk until smooth. Bring to the boil, stirring continuously, then reduce the heat and simmer for 2-3 minutes until thickened.

  5. Remove from the heat and stir in the chopped parsley. Season with salt and pepper.

  6. Cut the fish into 2.5cm/1in chunks and stir into the sauce. Transfer the mixture to a large ovenproof dish.

  7. Spoon the mashed potato over the fish mixture and fluff up with a fork. Bake for 30-35 minutes until golden-brown and bubbling.

  8. Serve hot.

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