Recipe for a pie dish
Who doesn’t love a good pie? Whether it is a rich meat pie bursting with delicious gravy or a tempting fruit pie just asking to be smothered in custard, pies are part of the British way of life. Hearty and filling, they are a little slice of heaven on a plate and it is no wonder we turn to pie recipes when the weather is chilly – they warm us up, cheer us up and fill us up. Pies are not just for winter, however, and there are plenty of lighter pie recipes around if you need to satisfy your pie craving during spring or summer. In today’s post, we feature a simple recipe for a mouthwatering fish pie that is perfect all year round.
Pie dish choices
Before we start, let’s talk about your choice of dish. Both Mason Cash and Falcon have been making classic pie dishes for decades, with little changing in terms of their iconic styles. Whether you choose a classic ceramic dish from Mason Cash or one of Falcon’s instantly-recognisable enamel pie dishes, you are sure to love your dish. Both styles are available in a wide range of shapes and sizes, meaning there is a dish to suit however many people you are cooking for.
Our pie dish recipe:
500g white fish fillets, skinned
500g smoked haddock fillets, skinned
1 onion, chopped
75g plain flour
1kg potatoes, cut into chunks
75g grated cheese
2 bay leaves
¼ tsp grated nutmeg
3 sprigs parsley, chopped
salt and pepper
Place the fish in a shallow pan with 600ml of the milk, the onion, cloves and bay leaves. Bring the milk almost to the boil, then reduce the heat and simmer for 10 minutes. Remove from the heat, lift out the fish, and flake into the pie dish. Let the milk cool in a jug.
Hard boil the eggs, then peel and chop into quarters before placing on top of the fish. Scatter the parsley over the top.
Melt most of the butter in a pan and stir in the flour. Gradually stir in the cooled milk. Return to the heat and stir until it forms a smooth sauce. Add the nutmeg, salt and pepper, and pour over the fish.
Heat the oven to 200°C/gas mark 6. Boil the potatoes for about 20 minutes, then mash with the milk and butter that was left over. Cover the pie with the potato mash, then top with the grated cheese. Bake for 30 minutes until the top is golden.