Forking Fish Pie!

I made this dish last week and have just remembered that I hadn't put it up as Le Cornu requested!

I know it's a bit odd but when I'm hungover as well as always craving something containing minced meat, I also really crave a good mash potato topped fish pie! This recipes a classic and a goodun and inspired by the lovely Steph Tiller!

Top tip essential: Steph's top tip -  Make the sauce thicker than you think it should be

Crucials:
One lemon
Fish Pie mix (haddock, salmon and cod)
Eight king prawns (I use raw)
Three eggs
Coriander (although Parsley would be better)
Salt & pepper
Potatoes
Peas
Milk
Butter
Plain flour
Two spoonfulls of creme fraiche or double cream (o)


Fish filling

• Add the fish (excluding the prawns) into an oven proof dish and cover with milk, season with salt and pepper and sprinkle in some fresh coriander. 
• Cover with a lid and put into the oven for approx 15mins on 200degrees
• At the same time peel and boil the potatoes
• And hard boil the eggs (approx 8 minutes boiling)
• Gently fry the onions and squeeze half a lemon in so they are soft
• When the fish is done, drain the milk and keep to one side in a measuring jug
• Break the fish up a little and add it to a deep pyrex dish

• Cover the fish with the fried onions and add in the raw prawns in between the mix
• The potatoes should be ready now so mash them up with some butter and a spoonfull of cream
• Now make a roux by adding a knob of butter to a small saucepan, once the butter has melted add some plain flour slowly and mix it quickly to make a paste then little by little add the fish milk stock and keep stirring so it gets thicker, repeat this until you've made a white sauce for the fish. 
• Once the white sauce looks ready with no lumps add a spoonfull of creme fraiche or double cream and stir - make sure the sauce is thicker than normal
• Finish it off by squeezing the rest of the lemon in and season with salt and pepper
• Pour the sauce over the fish and give it a gentle stir
• Cover the fish pie with the mashed potato and bake in the oven until the top is all golden and crispy - approx 35mins

Serve with mange tout and fresh peas. YUM! x