Creamy Fish Pie

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Salmon, haddock, or any seafood		1 kg
Onions		2
New potatoes		15
Garlic		2 cloves
Coriander bunch		1
Scotch bonnet chilli peppers		as you like
Milk		300ml
Butter		1 heaped tbsp
Egg		1
Cheese (grated)		1/4 cup
Vegetable oil		as required
Lemon juice, salt & pepper		as required

Method

Prep

20min

Cook

25min

Here are the ingredients. I used salmon, haddock, squid and prawns this time. Remove the skin and bones from the fish and roughly chop. Finely chop the onion, garlic and coriander.

Boil the potatoes and fry the onions in the meantime. Drain the cooked potatoes and mash, adding half the milk, butter and the fried onions.

Rub an oven dish with oil and put in the fish and sprinkle with lemon juice and salt & pepper.

Put the remaining milk, garlic, coriander and finely chopped Scotch bonnet in a bowl and mix. Pour over the fish.

Spread the mashed potato from Step 2 evenly over the fish. Put into a preheated oven 150C for 20 minutes.

When it's done, sprinkle over with the cheese and return to the oven for 2-3 minutes for the cheese to melt.

Transfer to a serving dish and enjoy!

Tips & Note

If the heat is too high or you bake it for too long, the fish will overcook or the top will burn, so make sure it's at 150C for 20 minutes or so. Chef recommended to use Red Leicester cheese on top to give a lovely colour. If you have any leftover fish pie, add some milk and simmer to give a lovely chowder.

Category

Britain Oven Baked Pies & Pastries Cheese Cod Haddock Potato Root Vegetables Salmon Seafood Squid Yogurt / Dairy Autumn Dinner Home Party Winter

Related Red Leicester mash potato milk new potatoes creamy fish pie

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A traditional recipe taught to me by a chef, so it's got to be good!

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