Day 94 – Rick Stein’s fish pie

There’s something about a good hearty meal on a Monday night to kickstart the week.  Unfortunately I’m usually too tired at the start (and often the end) of the week to do elaborate cooking.  So I cheat on Monday’s by preparing something oven easy on a Sunday night that can be popped in the minute I get home.  Last night I prepared our favourite fish pie (courtesy of Rick Stein, a Cornish compatriot), before heading out to our neighbours for a great Pakistani curry.  It’s only my son at home at the moment.  Our daughter is out swim training, with Hubbie in tow.  So the plan is to eat with grumpy son (who doesn’t particularly like fish), and feed the other 2 later.  Then crash in front of the tv, followed by an early night.  It’s mad this week, so I want to make the most of my one quiet night in. (Fingers crossed he’s not too grumpy when he discovers I added prawns – oops!)


Rick Stein’s Fish Pie



1 small onion, thickly sliced

A few cloves

1 bay leaf

600ml milk

300ml double cream

450g white fish fillets

225g prawns

4 eggs

100g butter

45g plain flour

5 tbsp chopped parsley

Freshly grated nutmeg (I also added 2 tsp of curry powder to give it a kick)

1.25kg peeled floury pototoes (Maris Piper or King Edward)

1 egg yolk

Salt and white pepper



Stud the onion slices with a few cloves and put in a large saucepan with 450ml of the milk , the cream, all the fish and the bay leaf. Bring to the boil and simmer for 8 minutes.

Lift the fish out onto a plate using a slotted spoon, and strain the cooking liquor through a sieve into a jug. When the fish is cool enough to handle, break it into bite-size chunks, discarding the skin and any bones you might find. Sprinkle the fish over the bottom of a large oven-proof dish.

Hard-boil the eggs for 8 minutes, then chop into quarters and scatter on top of the fish.

Melt 50g of butter in a pan, add the flour and cook for one minute. Take the pan off the heat and very gradually add the reserved fish liquor, stirring constantly. Return it to the heat and slowly bring it to the boil, still stirring all the time. Let it simmer gently for about 10 minutes to cook out the flour.

Remove from the heat once more. Stir in the parsley, and season with nutmeg, salt and white pepper. Pour the sauce over the fish and leave to cool. Once cool-ish, refrigerate for about an hour.

Boil the potatoes for 15-20 minutes. Drain and mash with the remaining butter and the egg yolk. Season with salt and white pepper. Beat in enough milk to make a soft, spreadable mash (softer than normal mashed potatoes).

Preheat the oven to 200°C. Spoon the potato over the filling and mark the surface with a fork. Bake for 35-45 minutes, until piping hot and golden brown.

rediscovered via Rick Stein’s fish pie « The Wooden Spoon.

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