Fish & chip pie
- Preparation and cooking time
- Serves 6
- 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
- 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.