Quick Fish Pie With Peas

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11 Ingredients

Number of servings

900grams floury potatoes, peeled and quartered
1tablespoons Dijon mustard
175grams frozen peas
4 eggs, hard-boiled ,peeled and chopped
675grams white fish, such as haddock, hake, cod, or even salmon, cut into chunky pieces
1 pinch salt
1 pinch freshly ground black pepper
2/3 cup milk
40grams butter (save 10g to mix with potatoes)
30grams plain flour
1 1/4 cup milk

Method

Step 1 of 4

Preheat the oven to 200°C, or the grill to high. Boil the potatoes in a pan of salted water for about 15 minutes until soft. Drain well, and mash. Add the butter, and mash again. Set aside.

Step 2 of 4

Put the fish in a shallow frying pan. Season well with salt and black pepper. Pour over just enough of the milk to cover, and poach over a medium heat for 3-4 minutes. Remove the fish with a slotted spoon, and transfer to an ovenproof dish.

Step 3 of 4

To make the sauce, melt the butter in a pan over a low heat. Remove from the heat, and stir in the flour with a wooden spoon until smooth. Return the pan to the heat, and add the milk little by little, stirring constantly. Keep cooking and stirring for 5-10 minutes until the sauce has thickened. Add more milk if needed. Stir through the mustard, and season with salt and black pepper. Add the peas and eggs (if using), and stir gently.

Step 4 of 4

Spoon the sauce on top of the fish, and stir gently. Top with the reserved mashed potato, and fork the top so that the potato forms peaks. Dot with a little extra butter if you wish, then cook in the oven or under a hot grill for about 10 minutes until the top is crisp and golden.