Name: Fish & chip pie
Prep time: 45 min
Cook time: 1 h 5 min
Total time: 1 h 50 min
Yield: 6
Ingredients: 3 eggs (at room temperature); 50g butter plus extra to serve; 2 tbsp rapeseed oil plus a drizzle; 2 onions chopped; 50g plain flour; 600ml milk; small bunch flat-leaf parsley; 6 small cornichons (about 2 tbsp), rinsed and finely chopped; 1 tbsp capers rinsed and finely chopped; 1 lemon zested and juiced; 800g floury potatoes such as Maris Piper; 600g skinless and boneless haddock cut into chunks; 1 tbsp malt vinegar; 200g frozen peas

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Fish & chip pie

Fish & chip pie

Cassie Best

Published: January 19, 2017 at 9:36 AM

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Serves 6

Easy

Prep: 45 mins

Cook: 1 hr and 5 mins

A star rating of 4.2 out of 5.10 ratingsRate

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Hearty homemade pie meets a traditional British takeaway for a doubly satisfying family supper for those evenings when only comfort food will do

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Ingredients

Nutrition

Units:

MetricUS

3 eggs

(at room temperature)
50g butter

plus extra to serve
2 tbsp rapeseed oil

plus a drizzle
2 onions

chopped
50g plain flour
600ml milk
small bunch flat-leaf parsley
6 small cornichons

(about 2 tbsp), rinsed and finely chopped
1 tbsp capers

rinsed and finely chopped
1 lemon

zested and juiced
800g floury potatoes

such as Maris Piper
600g skinless and boneless haddock

cut into chunks
1 tbsp malt vinegar
200g frozen peas

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Nutrition: per serving

kcal446

low
fat17g
saturates7g
carbs40g
sugars10g
fibre6g
protein30g
salt0.6g

Method

step 1

Boil the eggs for 7 mins, then plunge straight into cold water and set aside to cool.
step 2

Melt the butter in a large saucepan and add the oil and onions. Cook for 5 mins or until soft. Stir in the flour for 1 min to make a paste, then add the milk bit by bit, stirring as you go, to make a smooth sauce the consistency of double cream. Add the parsley, cornichons, capers and lemon juice, and season to taste.
step 3

Heat oven to 200C/180C fan/gas 6. Peel the potatoes, cut into chips, put in a pan of water. Bring to a simmer, cook for 2 mins, then drain – the potatoes should still hold their shape. Leave to steam-dry for 5 mins.
step 4

Spread half the sauce over the base of a large shallow casserole dish (ours was 30cm). Scatter the fish on top, peel and quarter the eggs, and add these too. Top with the remaining sauce. In a bowl, toss the chips with the vinegar, a drizzle of oil and some seasoning. Scatter over the pie and bake for 40 mins until the potatoes are golden.
step 5

Meanwhile, cook the peas in a pan of boiling water for 2-3 mins, then drain and mash lightly with a knob of butter and the lemon zest. Serve alongside the pie.

Recipe from Good Food magazine, February 2017

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A star rating of 4.2 out of 5.10 ratings

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