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Posh fish pie

With the cold weather snap here in the UK and the rather gloomy January, comforting food is my remedy at this time of year. And for me there is nothing more comforting and soul feeding than my "Posh fish pie", yes posh, because I decided to add king prawns, a good dollop of creme fraiche and a splash of white wine.

Image of a blue cast iron pan with a pie inside, melted, baked cheese on top, the recipe can be found at Gourmandises Academie, Cambridge

Ingredients:

  • 1 bag of frozen fish pie mix 
  • 1 bag of frozen king prawns
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 2 tablespoons butter
  • 2 tablespoons of flour
  • 2 tablespoons of crême fraîche
  • 1 teaspoon Dijon mustard
  • 1 glass of white wine
  • Grated cheddar (any hard cheese would work here)
  • 4 to six potatoes, cooked and mashed
  • Optional but highly recommended 200 g of cooked broccoli and cauliflower florets
  • Salt and pepper to season

Pre-heat your oven at 180º C

Method:

For this recipe, I tend to use my shallow cast iron pan, as it can go in the oven, so no need to transfer into a separate pie dish. I just love a one pot dish!

  • Start by melting the butter over a medium heat. Add the onion, carrots, and celery and cook until softened, about 5 minutes.
  • Stir in the flour and cook for a minute or so. Gradually whisk in the wine and then add your crême fraîche, the sauce will become nice and thick.
  • Bring to a simmer and add your fish and prawns from frozen, as they defrost, the sauce will become a little bit thinner but that is fine, it will thicken again once in the oven.
  • Add your broccoli and cauliflower at this point, as well as a teaspoon of Dijon mustard, salt, and pepper.
  • Turn the heat off and let everything cool down. It’s easier to add the mashed potatoes to a cool mix.
  • Once cooled, top with your potatoes and sprinkle with cheddar cheese.
  • Bake for 30-35 minutes until golden brown on top.

Bon appétit!

Corinne

Can I use any fish for fish pie?

You can use any type of fish, but cod, haddock, and salmon are best for this dish. You do need to have one of the fish to be smoked as it is a key flavour for fish pie. I added prawns, you could also add lobster or crab meat.

You can find out more about my cookery journey here 

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