As it is National Pie week, we’re bringing you seven pie recipes – one for every day of the week. We all know the fish and seafood in Dorset is some of the best, so while it doesn’t involve pastry, we still need to include a fish pie recipe. This one has a little kick to it too, which makes it even more special!
Ingredients:
For the mash:
800g floury potatoes
200ml whole milk
60g butter
2 tbsp wholegrain mustard
For the pie:
600g fresh fish (any kind you like)
25g butter
1 onion
½ chopped garlic
100ml white wine
250ml fish stock
200ml double cream
100ml whole milk
Make sure to get your fish from one of the region’s fishmongers here. You can find your butter, milk and cream from a local dairy here. Get your wine from here.
Method:
Start by making the pie topping.
Peel and chop the potatoes and then place in a saucepan of cold water. Bring to the boil and then reduce to a simmer for 20 minutes.
While the potatoes are boiling, you can make the sauce. Start by frying the onion and garlic in butter until soft. Add the wine and increase the heat until you create a syrup.
Add the stock, milk and cream and bring to the boil. Simmer for 20 minutes and then remove from the heat and leave to cool.
Drain the potatoes, add the milk, some butter and mustard and mash until smooth.
Heat the oven to 200 degrees or gas mark 6.
Strain the sauce into a pan and whisk in a tablespoon of the mash to thicken. Add the fish to the saucepan and stir to evenly coat in the sauce. Bring to a simmer, then transfer the mixture to an ovenproof dish.
Top with the mustard mash and bake in the oven for 20 minutes.
