Kedgeree fish pie

Kedgeree fish pie

  • Rating: 4 out of 5.4 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus chilling
  • More effort
  • Serves 6

If you like the subtle spicing and smokiness of the traditional brunch dish, you'll love the flavours of this mash-topped pie

Nutrition: per serving
NutrientUnit
kcal626
fat27g
saturates16g
carbs62g
sugars11g
fibre8g
protein37g
salt1.7g
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Ingredients

For the mash topping

  • 1.4kg bag floury potato (we used King Edward), cut into large chunks
  • 2 tsp turmeric
  • 25g butter
  • 2 tbsp mild curry powder
  • 300ml milk

Method

  • STEP 1

    For the mash topping, bring a large pan of water to the boil. Add the potatoes and turmeric, and simmer until the potatoes are completely tender. Drain well and tip back into the pan to steam-dry over a low heat. Meanwhile, melt the butter in a small pan and add the curry powder to cook for a couple of mins. Stir in the milk and warm through. Mash the potatoes until really smooth (use a potato ricer if you have one), then stir in the buttery, curried milk. Season well and set aside while you make the filling.

  • STEP 2

    Bring a medium pan of water to the boil. Add the quail’s eggs and boil for 3 mins. Plunge into a bowl of cold water to cool quickly, and peel.

  • STEP 3

    Mix the coconut milk and whole milk in a frying pan with the coriander and parsley stalks, and heat until just a couple of bubbles appear. Add all the fish, cover and cook for 5-8 mins until just cooked. Lift the fish onto a plate and strain the milk into a jug.

  • STEP 4

    Melt the butter in a large frying pan, add the onion and fry gently until soft. Stir in the flour for 2 mins, then stir in the milk mixture, a little at a time, until you have a smooth sauce. Bring to the boil and simmer for 5 mins, stirring continuously until thickened. Turn off the heat and stir in the lemon zest and juice, peas and chopped herbs with some seasoning to taste.

  • STEP 5

    Put the fish and quail’s eggs back in the pan, then tip into an ovenproof dish. Pipe or spoon the mash on top. Can be made 1 day ahead, covered with cling film and chilled. Or freeze for up to 3 months – defrost thoroughly in the fridge before cooking.

  • STEP 6

    Heat oven to 200C/180C fan/gas 6 and bake for 30-35 mins until golden on top and bubbling underneath.

Goes well with

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    Overall rating

    Rating: 4 out of 5.4 ratings
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