Suffolk Fish Pie Recipes

Steps:

• Set oven to 375°F.
• Cook the fish in the milk m a saucepan, seasoning to taste.
• Reserve the milk and flake the fish.
• Butter a deep 2 to 2 1/2 pint pie dish and put the fish into it.
• Place a single layer of tomato slices on top of fish.
• Slice the hard-boiled eggs and lay on top of the tomatoes. Melt the butter and stir in the flour then add the reserved milk and cook, stirring, until thickened.
• Stir in the parsley and capers and season to taste.
• Pour this sauce over the fish, tomatoes and eggs.
• Cover with mashed potato, roughing It up lightly with a fork and topping with a little butter.
• Bake for 30 minutes or until the potato is lightly browned.

Steps:

• Heat the oven to 200C/fan 180C/gas mark 6.
• Put 1kg potatoes, peeled and halved, in a saucepan and pour over enough water to cover them. Bring to the boil and then simmer until tender.
• When cooked, drain thoroughly and mash with a splash of milk and a knob of butter. Season with ground black pepper.
• Put 25g butter, 25g plain flour and 4 finely sliced spring onions in another pan and heat gently until the butter has melted, stirring regularly. Cook for 1-2 mins.
• Gradually whisk in 400ml milk using a balloon whisk if you have one. Bring to the boil, stirring to avoid any lumps and sticking at the bottom of the pan. Cook for 3-4 mins until thickened.
• Take off the heat and stir in 320g-400g mixed fish, 1 tsp Dijon or English mustard, a small bunch of finely snipped chives, handful of sweetcorn and handful of petits pois. Spoon into an ovenproof dish or 6-8 ramekins.
• Spoon the potato on top and sprinkle with a handful of grated cheddar cheese.
• Pop in the oven for 20-25 mins or until golden and bubbling at the edges. Alternatively, cover and freeze the pie or mini pies for another time.