This really easy fish pie recipe is fabulous with the addition of mussels!
- To make the filling, pour the milk into a large pan and add the sliced onions and the bay leaves, season with salt and pepper, and gently heat
- In a separate pan heat and add a splash of white wine and the mussels in their shells, place a lid on the pan and cook for 3-4 minutes. Shake the pan gently and when all the mussels have opened sieve the juices in to the milk pan and put the mussels to one side to cool.
- Once the mussels have cooled remove the meat from the shells. Any shells that have not opened discard.
- Place the fish into the pan and very gently simmer, remove from the heat and allow to gently infuse for 20 minutes, drain the fish through a colander into a bowl, then pour the milk into jug.
- Meanwhile make the mash, half fill a large saucepan with cold water, add the potatoes and bring to the boil, then reduce the heat and simmer for 15 minutes or until the potatoes are soft.
- Drain the potatoes and return them to the pan then mash with butter and milk season to taste, heat your oven to 190-200c
- Now finish making the fish pie filling. Melt your butter in a medium sauce pan and stir in the flour, cook for a few seconds then gradually add the infused milk, stirring over a medium heat for 3-4 minutes until the sauce is smooth and thick.
- Stir in the peas, Season with black pepper.
- Spread about a third of the sauce into the base of an ovenproof dish and scatter the fish fillets over the sauce. Try breaking them up a bit so every portion gets a bit of all the different fish. Try picking out the bay leaves and any of the onions as you go. Once you have a layer of sauce and fish sprinkle over some of the prawns and the mussel meat, layer again with the sauce and repeat with the fish until all the sauce and fish has been used.
- Spoon over the mash and try to ruffle up the surface a bit this will give you some lovely crispy baked potatoes bits, for an extra touch sprinkle grated cheese over the top if using.
- Place the baking dish in the oven and bake for about 25-30 minutes until the top is golden brown and the filling is bubbling.
A little tip is to place a baking tray on the shelf below the pie so if the pie bubbles too much it wont spill all over the inside of your oven.
Recipe kindly provided by Morrisons.