British Fish Pie

Print Save British Fish Pie Recipe Embed Ingredients 3 pounds Russet Potato, peeled and cut into large chunks 2 1/2 ounces Unsalted Butter, plus 3 1/2 ounces 1/2 cup Whole Milk, plus 2 1/4 cups 1/4 teaspoon Salt pinch of Ground Black Pepper, small For the Fish Pie: 6 ounces Onion, chopped 3 tablespoons All-Purpose Flour, heaping Parsley Flakes 1 pound Firm Whitefish 1/2 pound Salmon 1/2 pound Shrimp 1/2 pound Smoked Fish 1/2 teaspoon Salt, or to taste 1/4 teaspoon Ground Black Pepper Ground Nutmeg, to taste, optional 6 ounces Fresh Peas, or frozen peas, 1 1/2 cups 3/4 cup Bread Crumbs 1/2 cup Grated Parmesan Cheese Directions Add the potatoes to a large pan and cover with water. Bring to a boil and simmer for 20 minutes until cooked. Drain and mash with 3 ounces butter and 1/2 milk, 1/4 teaspoon salt & small pinch of black pepper. Set aside. Preheat oven to 375°F. To a high-sided sauté pan add the 4 ounces of the butter to the pan over medium heat. Add the onion and cook until it softens, about 8 minutes. Don't let the butter brown. Whisk in the flour and cook for 1 minute. Slowly add a little milk, whisking until thickens then keep adding in small batches while whisking into the flour. Whisk until it thickens. Stir in the parsley, salt, pepper, nutmeg if using and carefully add the fish and shrimp. Add the peas and pour the fish and sauce into a 3-quart casserole dish. Top with the mashed potatoes and bake for 20 minutes. Remove from the oven, sprinkle the top with the breadcrumbs and Parmesan and bake for 10 more minutes. Recommended Le Creuset Heritage 4 Quart Covered Casserole Le Creuset 7-quart Stainless Steel Stockpot All Clad Stainless Saute Pan Misen Chef's Knife via Food Fanatic http://ift.tt/2i2L6MD Food Fanatic