Fish Pie

This fish pie is a tradition in our household on Good Friday and I double, treble and quadruple the ingredients to feed a crowd. I think individual bowls lovely for a special occasion and if you are feeling particularly ambitious pipe the mashed potato before sprinkling over either fried breadcrumbs or a grating of parmesan cheese.  The quantities will make three to four individual pies or one family pie.


Start by placing the fish and prawns in a roomy mixing bowl. In a small saucepan melt the butter then add the finely chopped onion and fry until softened but not browned.  Add the flour and stir until you have a very thick paste then gradually add the milk, a little at a time, stirring and in that way you will avoid lumps.  Add then the fish stock then place over a medium heat, stirring all the time until you have a thick sauce.  The sauce should be the consistency of thick whipped cream.  Set aside to cool a little. Transfer the sauce to the bowl of fish then add the capers, herbs, nutmeg, salt and pepper and lemon zest and juice.  Stir well then transfer to the dishes.

Boil the potatoes then mash until very smooth with the milk, butter, egg yolk and seasoning. Pipe or spread over.  Top with either fried breadcrumbs or a grating of cheese and bake in the oven set at 180 degrees (fan)  for 30-40 minutes until browned on top and bubbling.  Leave to stand for 5 minutes before serving.

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