Hello everybody, it’s Brad, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, fish pie. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Fish Pie is one of the most well liked of current trending meals in the world. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. Fish Pie is something that I have loved my entire life. They’re fine and they look wonderful.

To begin with this recipe, we have to first prepare a few components. You can cook fish pie using 9 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Fish Pie:

1. Get 600-700 g mixed fish. I usually use 200g salmon fillet, 200g smoked haddock and 300g cod loin. (Give or take!) Alternatively, just buy a couple of packets of mixed fish at the supermarket
2. Make ready 150 g king prawns
3. Prepare 1 carton cheese sauce (ideally c.350g but carton volumes vary)
4. Make ready 2 eggs
5. Get 650 g potatoes. More potatoes can be used if the casserole is big enough and if a deeper topping is wanted
6. Take Butter and milk (for mashing)
7. Make ready A few capers (optional)
8. Take Sea salt and pepper
9. Make ready 2-4 cherry or similar tomatoes (optional garnish), sliced

Instructions to make Fish Pie:

1. Hard-boil the eggs, cool and peel. Cut each egg in half, lengthways.
2. Simultaneously poach the fish in a large, shallow pan. I usually just bring to the boil and after 1 minute turn off the heat and leave on our electric hob to cool for 5 minutes. A gas hob might require a bit longer simmering.
3. Drain the fish and lay into a casserole dish, removing any skins and bones as you do so. Try to mix the varieties up a bit so that each portion will have some of everything.
4. Wipe the prawns on some kitchen paper and add to the casserole, plus the optional capers if desired.
5. Add the cheese sauce and gently but thoroughly mix.
6. Gently push the halved, hard-boiled eggs yolk-down into the mixture, spaced so that each portion contains a half-egg.
7. Boil the potatoes and mash them with a generous amount of butter and a little milk. The mash needs to be firmish, definitely not sloppy, but capable of spreading.
8. Using a dessert spoon or similar, gently top the casserole mixture with the mashed potato and spread the mash out with the back of the spoon to ensure a thorough and even coverage.
9. Draw the tines of a dinner fork “backwards” to create a light ridging effect. This step will help to get some crispy highlights in the end-product but can be omitted.
10. Add the garnish of sliced tomatoes if wished. Indeed, add any garnish that you’d like!
11. Place the casserole on the middle shelf of the oven and cook for 30-40 minutes at Gas Mark 5 or the equivalent on an electric oven - my Neff Circotherm setting is 160C.
12. Serve piping hot with vegetables of your choice. Frozen peas are a quick and easy choice. I like broccoli and carrots with this dish.

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