“Fish pie is one of my great standbys and can be made completely ahead,” Mary Berry said of her delicious recipe that can be made in just 45 minutes.
Mary Berry’s twist on the classic fish pie, loved by millions of people, involves a layer of smoked and fresh haddock blended with a dill sauce.
Not only that, the British cook tops her fabulous fish pie with “heaps of mustard cheesy mash” that adds to the gorgeous flavour of the dish.
Mary Berry beamed: “I can be out all day knowing that I have a delicious supper ready for family or friends.” Serving between six to eight people, the fish pie is the perfect winter warmer that will become a favourite in your household.
Here’s how you can recreate Mary Berry’s wonderful fish pie, which can be made 48 hours ahead of serving, if you so wish.
Ingredients
- 350g un-dyed skinned smoked haddock fillet
- 350g skinned haddock fillet
- Two leeks, sliced
- 50g butter
- 50g flour
- 600ml hot milk
- Salt and pepper
- Juice of half a lemon
- Two tablespoons fresh chopped dill
- Three hard-boiled eggs, roughly chopped
Topping ingredients
- 1kg potatoes, peeled, cut into even-sized pieces
- About 150ml milk
- Two heaped tablespoons of grainy mustard
- 75g mature cheddar cheese, grated
Method
1. Butter a two-litre shallow pie dish, about 6cm deep. Then cut the fish into 1cm pieces, discard any skin and bones.
2. Boil the leeks in salted water for about five minutes and drain well. Next, make the sauce.
Making the sauce
3. Melt the butter in a good-sized pan, add flour and cook for a few moments not allowing it to colour.
4. Whisk in half the hot milk and allow to thicken. Whisk in the remaining hot milk and whisk until smooth.
5. Add the fish and a pinch of salt and pepper. Cook over low heat for two minutes, stirring; then add lemon juice, dill and chopped egg and turn into the buttered dish.
6. Spoon over the leeks and set aside to become completely cold and firm.
7. Meanwhile boil the potatoes in salted water till tender, drain and push the potatoes to one side in the pan.
8. Add the milk and let it become hot, mash the potatoes with the milk using a potato masher then whisk in the mustard – you may need a little more milk. Check seasoning.
9. Spread the mash over the cooled fish, and scatter with cheese. Stand the dish in a large roasting tin (just in case it boils over).
10. Bake in preheated oven 200C/180 Fan/Gas 6 for about 30 minutes until the top is golden and the sauce is bubbling at the edges.
Post source: Express
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