Fish pie (and chowder)

CHOWDER: increase the quantity of milk and/or stock slightly, fry some bacon along with the onions, and add potato chunks instead of topping with mashed potatoes - you’ll have a seafood chowder that goes great with crusty bread!

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Preheat the oven to 200C. Grease a shallow pie dish.

Step 2

Cook the potatoes in salted boiling water until tender. Drain well and mash. Add the butter, hot milk, and egg yolks. Mix well and set aside.

Step 3

Sauté the onions in oil and butter with thyme leaves for about 5 mins until softened. Add the Noilly Prat and cook for 5 mins until reduced right down.

Step 4

Stir in the flour and cook for a minute or so. Gradually stir in the hot stock until smooth, and boil for about 5 mins until reduced by a third.

Step 5

Mix in the milk, lower the heat, and simmer for a few mins.

Step 6

Season with salt and pepper, then add cream and parsley.

Step 7

Chop the fish into chunks and scatter in the bottom of the pie dish. Squeeze over lemon juice and seasoning.

Step 8

Pour in the sauce and mix everything well. Spread the mashed potato on top and fluff it up with a fork. Scatter with grated cheese.

Step 9

Bake for 10mins, then turn heat down to 180C for another 20mins. Stand for 10mins before serving.