Fish and Chip Pie with Mashed Peas
This is an old Good Food recipe that is always fun to make as I love the chips on top. I sometimes leave the eggs out and add prawns as well as smoked fish. It’s up to you. Enjoy!
Ingredients
- 3 eggs
- 50 g butter plus extra to serve
- 2 tbsp rapeseed oil plus a drizzle
- 2 onions chopped
- 50 g plain flour
- 600 ml milk
- small bunch flat-leaf parsley
- 6 small cornichons rinsed and finely chopped
- 1 tbsp capers rinsed and finely chopped
- 1 lemon zested and juiced
- 800 g floury potatoes such as Maris Piper
- 600 g skinless and boneless haddock cut into chunks
- you could use a mixture of white and smoked
- 1 tbsp malt vinegar
- 200 g frozen peas
Instructions
- Boil the eggs for 7 mins, then plunge straight into cold water and set aside to cool.
- Melt the butter in a large saucepan and add the oil and onions. Cook for 10 mins or until soft. Stir in the flour for 1 min to make a paste, then add the milk bit by bit, stirring as you go, to make a smooth sauce the consistency of double cream. Add the parsley, cornichons, capers and lemon juice, and season to taste.
- Heat oven to 200C/180C fan/gas 6. Peel the potatoes, cut into chips, put in a pan of water. Bring to a simmer, cook for 2 mins, then drain – the potatoes should still hold their shape. Leave to steam-dry for 5 mins.
- Spread half the sauce over the base of a large shallow casserole dish (approx. 28-30cm). Scatter the fish on top, peel and quarter the eggs, and add these too. Top with the remaining sauce. In a bowl, toss the chips with the vinegar, a drizzle of oil and some seasoning. Scatter over the pie and bake for 40 mins until the potatoes are golden.
- Meanwhile, cook the peas in a pan of boiling water for 2-3 mins, then drain and mash lightly with a knob of butter and the lemon zest. Serve alongside the pie.