Easy Fish Pie recipe

Instructions

1. Peel and chop the potatoes, then pop them into a large saucepan of salted water. Bring to the boil and cook until tender – usually about 20 minutes.
2. While the potatoes are cooking, place the fillets in a large frying pan and cover with milk. Add a few peppercorns and a bay leaf, if you have one. Turn the heat on and bring to the boil. Simmer, while keeping a close eye on it, to make sure the milk doesn’t boil over. Keep cooking until the fish is opaque.
3. Once opaque, remove the fish from the milk and flake it off the skin using a fork. While you are doing this, give the fillets a good feel with the tips of your fingers to make sure there are no bones.
4. Preheat the oven to 200°C/gas 6.
5. In a frying pan with some vegetable oil, lightly fry the spring onions until they are translucent.
6. Add the prawns/shrimp and cook until pink (or let them heat through if they are already cooked). Then throw in the peas. Pop the fish flakes in and take off the heat.
7. Add the crème fraîche and about three quarters of the grated cheese, all the parsley, black pepper and a little salt. Chop the boiled eggs roughly and add. Then give the whole lot a stir, trying not to let the fish disintegrate too much, but covering everything with the crème fraîche.
8. Place the fish in a 2 litre ovenproof dish or 4 individual ramekins.
9. Take the cooked potatoes off the heat. Mash them until creamy, add milk and butter. Season well with salt and pepper (there’s nothing worse than under-seasoned mashed potato, so taste and check).
10. Place the mashed potato on top of the fish mix and spread over evenly. Using a fork, scrape the potato up and down in lines to make attractive little peaks.
11. Scatter over the remaining cheese and pop in the oven for 30 minutes, until the top is golden brown. Serve with a salad and ketchup.