This simple pie sees a much deep seeded history as in earlier times, fish was eaten to honour the Roman goddess Venus. But when Romans were invaded British’s it was them who bought this Fisherman’s Pie recipe to the Romans. 

This traditional dish, the Fish Pie as commonly known or the Fisherman’s Pie ( because the topping is similar to that of shepherd’s pie, in that it uses mashed potatoes.), is said to have been originated in Scotland.

It’s also said that during the Lent fasting all meat except fish was prohibited and hence this new recipe found it’s way as traditionally pies were known to be made with combination of spices, wine, sugar and rosewater. Today’s fish pie is usually made with cod, basa or Salmon in a white sauce or cheddar cheese sauce that’s made using the milk. Prawns and hard boiled eggs are also added as common toppings and baked in a deep dish. 

This simple dish sees only the use of white fish, butter, flour, eggs and milk while parsley, lemon, salt and pepper enhance the flavour of the dish.

Ingredients- 

For the mashed potatoes

•    ½ kg potatoes, cut into 5cm/2in chunks

•    50g butter

•    100g crème fraîche

•    3 tbsp warm milk

•    pinch salt and white pepper

For the filling

•    250ml milk

•    250gms of cod, salmon, smoked haddock etc,

•    1 onion

•    1 bay leaf

•    3 cloves (optional)

•    2 leeks, washed and chopped

•    ½ a 25g pack or a small bunch chives, finely snipped

•    Handful grated cheddar

•    1 tbsp olive oil

•    4 hard boiled eggs

•    3 tbsp plain flour

•    50 gms peas

•    ¼ cup grated parmesan cheese (optional)

•    Half spoon finely grated lemon zest 

Method

•    Pre heat the oven to 200C/fan 180C/gas mark 6.

•    Put the potatoes in a pan, add water and sprinkle some salt and boil it, it it becomes tender. 

•    Once the potatoes are cooked drain thoroughly and mash them with little milk and add the butter. For seasoning use some grounded black pepper.

•    Put the rest of butter in pan add the plain flour and the finely sliced spring onions and heat gently until the butter has melted, stirring regularly. Cook for 1-2 mins.

•    Slowly whisk in milk using a whisk. Bring to the boil, stirring to avoid any lumps. Cook for almost 3-4 mins until thickened.

•    Take off the heat and mix the fish, a small bunch of finely snipped chives, and chopped eggs. Spoon into an ovenproof dish 

•    Spoon the potato on top and sprinkle with a handful of grated cheddar and parmesean.

•    Pop in the oven for 20-25 mins or until golden and bubbling at the edges. And there it’s ready to be eaten with some fresh baked breads.