GRAN’S LEGENDARY SMOKED FISH PIE
Serves 4
Ready in 50 minutes
Ingredients
Mash
■ 800g roasting potatoes, peeled and diced
■ cup milk
■ tablespoon butter
Eggs
■ 4 eggs
Sauce & Fish
■ 1 leek, cut in half lengthways & thinly sliced
■ 3 tablespoons butter
■ teaspoon salt
■ 3 tablespoons plain flour
■ 1 cup milk
■ 11⁄ cups chicken stock
■ 400g smoked fish, flaked
■ 90g colby cheese, grated
Greens
■ 250g frozen peas
■ 100g baby spinach
■ 1 teaspoon butter
Method
Preheat oven to high grill. Set aside a large baking dish.
Prep and cook mash: Peel and dice potatoes. Add to a large pot and cover with hot tap water and a pinch of salt. Cook on high heat for 15-20 minutes with the lid on, until very tender. Drain and return to pot with milk and butter. Mash until smooth and season to taste with salt and pepper.
Cook and prep eggs: Place eggs in a medium pot and cover with water. Bring to the boil, reduce to a simmer and cook for 3 minutes. Drain and cool under cold tap. Once cooled, peel eggs and quarter. Fill pot back up with hot water and bring to the boil (for greens).
Prep sauce: Cut leek in half lengthways and slice. Melt butter in a large pot on medium-high heat. Cook leek with salt for about 5 minutes, until softened. Add flour, stir and cook for 30 seconds. Pour in the milk and whisk to combine, until smooth, then add stock. Whisk for 2-3 minutes, until thickened, and season to taste with salt and pepper.
Prep fish: Gently flake smoked fish, discarding any bones, skin or dark flesh (this is quite strong tasting). Grate cheese.
Assemble & cook fish pie: Add fish and eggs to reserved baking dish and pour over sauce. Stir to combine. Top with mash, smooth out and sprinkle over cheese. Grill on upper oven rack for 5-7 minutes, until cheese is golden.
Cook greens: Place peas in pot of boiling water and cook for 3 minutes, until bright green and tender. Add spinach to pot for 30 seconds, until wilted, then drain well. Return to pot with butter and season to taste with salt and pepper.
Serve: Fish pie with greens on the side.