Fish & chip pie
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
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Showing items 1 to 3 of 6
- 3 eggs(at room temperature)
- 50g butterplus extra to serve
- 2 tbsp rapeseed oilplus a drizzle
- 2 onionschopped
- 50g plain flour
- 600ml milk
- small bunch flat-leaf parsley
- 6 small cornichons(about 2 tbsp), rinsed and finely chopped
- 1 tbsp capersrinsed and finely chopped
- 1 lemonzested and juiced
- 800g floury potatoessuch as Maris Piper
- 600g skinless and boneless haddockcut into chunks
- 1 tbsp malt vinegar
- 200g frozen peas
Nutrition: per serving
- kcal446low
- fat17g
- saturates7g
- carbs40g
- sugars10g
- fibre6g
- protein30g
- salt0.6g
Method
step 1
Boil the eggs for 7 mins, then plunge straight into cold water and set aside to cool.
step 2
Melt the butter in a large saucepan and add the oil and onions. Cook for 5 mins or until soft. Stir in the flour for 1 min to make a paste, then add the milk bit by bit, stirring as you go, to make a smooth sauce the consistency of double cream. Add the parsley, cornichons, capers and lemon juice, and season to taste.
step 3
Heat oven to 200C/180C fan/gas 6. Peel the potatoes, cut into chips, put in a pan of water. Bring to a simmer, cook for 2 mins, then drain – the potatoes should still hold their shape. Leave to steam-dry for 5 mins.
step 4
Spread half the sauce over the base of a large shallow casserole dish (ours was 30cm). Scatter the fish on top, peel and quarter the eggs, and add these too. Top with the remaining sauce. In a bowl, toss the chips with the vinegar, a drizzle of oil and some seasoning. Scatter over the pie and bake for 40 mins until the potatoes are golden.
step 5
Meanwhile, cook the peas in a pan of boiling water for 2-3 mins, then drain and mash lightly with a knob of butter and the lemon zest. Serve alongside the pie.
