Something fishy going on

imageThe OH and I have been together for nearly 10 years, we have the odd disagreement but nothing as fierce as the continuing issues we have over fish pie!  I’m not sure we will ever agree – we suggest having a fish pie bake-off but our friends are all too nice and will probably sit on the fence! Anyway tonight we had friends over with their small boy so we had four adults and three small people for supper.  ‘Fish Pie’ suggested the OH – I honestly groaned as our inability to decide what makes a good fish pie has totally put me off the dish!  Anyway as she was working this morning Small Girl and I prepped a fish pie and judging by the empty plates and shouts for more – I recon we have nailed it!  Don’t be afraid to adjust the fish and the vegetables – I think it’s down to the quality of the fish – I can’t praise Tuckers at Swansea Market enough for their supply of fish – awesome.

Fish Pie

serves 6

1kilo of fish (I used I dyed smoked haddock; salmon & cod)

2 sticks of celery

2 carrots;

2 cloves of garlic

3 X leeks

2 tablespoons plain flour

1.5 pints whole milk

splodge of mustard

chopped parsley


olive oil

2 tablespoons capers

5 eggs

pile of mash

2 handfuls of grated cheddar cheese


peel and boil potatoes in plenty of salted water until cooked and soft enough to mash – pop eggs in a few minutes before the end so they hard boil.

Saute leeks; celery; carrots; garlic in a mix of olive oil and butter until they are soft and cooked.  Add flour and whisk in milk, keep whisking until sauce thickens.  Let the flour cook out – add mustard; parsley and capers – check for seasoning.

Skin and slice fish into bite size pieces – removing any bones.

Once sauce is ready – mix in the fish.

Lay the mixture into an oven proof dish – add hard boiled quartered eggs.

Mash the potatoes adding milk; butter and cheese.  Check seasoning.

Add mash to the top of the pie mixture.

Now  you can make ahead or cool for cooking later (which is what I do).  Preheat oven to 180; put in fish pie until bubbling hot – check its hot right through ( 40 mins).

Serve with simply steamed greens.

Oh if you are 3 – you may like tomato ketchup!!!