Bumpkin’s fish pie
- Preparation and cooking time
- Total time
- A little effort
- Serves 4
Skip to ingredients
- 2 shallotssliced
- 1 leeksliced
- 2 cloves garlicsliced
- 300ml white wine
- 200g (optional) peas
- 150ml double cream
- 150g pollack or firm white fishcut into chunks
- 150g smoked haddockcut into chunks
- 150g salmoncut into chunks
- 150g queen scallops or king prawns
- chopped to make 1 tbsp flat-leaf parsley
- 1 tbsp Pernod
- 500g mashed potato
Method
step 1
Heat the oven to 180c/fan 160c/gas 4. Gently sweat the shallots and leek in a little butter until soft, add the garlic and cook for a couple of minutes. Add the wine, and reduce by ⅔. Add the peas (if using) and the cream and bring gently to a simmer. Add the fish, parsley and pernod and season.
step 2
Transfer to a pie dish, top with mashed potato, and make nice fork grooves across the surface. Bake for 20-30 minutes until golden and crisp.
