Fish Pie

Method

• How to Make Fish Pie
• Peel and cut potatoes into even chunks
• Boil potatoes in salted water until tender, then drain
• Mash potatoes with half the butter and a splash of milk until smooth, season to taste
• Finely dice onion, celery, and carrots
• Sweat onion, celery, and carrots in remaining butter over medium-low heat until softened
• Add flour to the soft vegetables, stir to coat and cook out for 2 minutes
• Gradually whisk in milk and white wine, stirring constantly to make a smooth sauce
• Add bay leaves and simmer for a few minutes to infuse flavour, then remove bay leaves
• Grate cheese and finely chop parsley
• Add cheese and half the parsley to the sauce, stir to melt
• Season the sauce with salt, pepper, and a little lemon juice to taste
• Cut fish fillets into bite-sized pieces and check for any bones
• Gently fold fish into the warm sauce, allow to begin cooking off the heat
• Hard-boil eggs, cool, peel, and slice
• Preheat oven to 200°C (180°C fan) or 400°F
• Pour fish and sauce mixture into a baking dish
• Scatter sliced eggs over the filling
• Spoon and spread mashed potato evenly over filling, fluff surface with a fork for crispness
• Bake until top is golden and filling is bubbling, about 25–30 minutes
• Rest pie a few minutes, then garnish with remaining chopped parsley
• For plating: Cut generous squares, ensuring each serving includes fish, egg, and plenty of mash
• Serve with lemon wedges and a crisp green salad for balance