- matt tebbutt recipes
- Fish pie
less than 30 mins
30 mins to 1 hour
For the mash
- 900g/2lb floury potatoes, peeled and cut into chunks
- 100g/3½oz butter
- 100ml/3½fl oz milk
- salt and freshly ground black pepper
For the filling
- 2 free-range eggs
- 600ml/21fl oz milk
- 1 bay leaf
- 1 leek, finely chopped
- 100g/3½oz smoked haddock fillet, skinned
- 200g/7oz salmon fillet, skinned
- 50g/1¾oz butter
- 50g/1¾oz plain flour
- 2 anchovy fillets
- 1 whole smoked mackerel, flaked
- 300g/10½oz cooked prawns
- 4 scallops, cleaned, roe removed
- 100g/3½oz Edam cheese, grated
Preheat the oven to 200C/180C Fan/Gas 6.
To make the mash, boil the potatoes in a large saucepan of salted water until tender. Drain, return the potatoes to the pan and mash them with the butter and milk. Season.
To make the filling, cook the eggs in boiling water for 10 minutes. Cool under running water, then peel and quarter them.
Warm the milk, bay and leek in a wide sauté pan. Add the haddock and salmon and poach gently for 5 minutes then remove, reserving the infused milk.
Melt the butter in a frying pan and gradually add the flour, stirring, until you have a paste. Pour in the infused milk, whisking constantly, until you have a smooth sauce. Add the anchovy and season.
Flake in the salmon, haddock and mackerel. Add the prawns and scallops and transfer to a pie dish. Dot the egg quarters over the top.
Top with the mashed potato, scatter with the Edam cheese and bake for 20 minutes, or until golden and bubbling.
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