Traditional Fish Pie

I made this dish a couple of times because the first time the mashed potatoes didn’t brown on the top, and since you should never over cook fish I was afraid to leave it in the oven any longer. So the second time I made it I just put it under the broiler and it came out perfect. This recipe was adapted from The Newlywed’s Cookbook.

 

Traditional Fish Pie

  • Servings: 4
  • Time: 20 minutes
  • Difficulty: moderate
  • Print

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Ingredients

  • 1/4 cup of flour
  • 2 cups of milk
  • 1 1/2 pounds of fresh haddock, skin removed
  • 2 3/4 sticks of unsalted butter
  • 1 tablespoon of dry mustard powder
  • 2 hard-boiled eggs, peeled and sliced or quartered
  • 2 pounds of baking potatoes, peeled and cut into even sized pieces
  • sea salt and freshly ground pepper

 

Directions

  1. Put the milk in a wide saucepan, heat to just to boiling point, add fish. Turn off the heat and poach until opaque carefully not overcooking.
  2. Meanwhile, melt 1 1/4 sticks of butter in another saucepan, stir in the mustard powder and flour. Remove from heat. Place the fish in a baking dish and place the eggs on top. Strain the poaching liquid from the fish into the saucepan with the butter.
  3. Return the pan to the heat whisking vigorously  to smooth any lumps and bring to a boil. Pour the thickened mixture over the fish and the eggs.
  4. Meanwhile cook th potatoes in salted water till tender, drain and place back into pan. Melt the rest of the butter. Reserve about 1/4  of cup and pour the butter in the potatoes and mash them up. Season with salt and pepper. Spoon the potatoes carefully over the fish. Dot with the remaining butter.  Transfer the pie into a 400F degree oven and cook for 20 minutes or till nicely browned. 

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