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Fish Pie

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ethandron | 09:48 Fri 06th Apr 2018 | Food & Drink
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Am making this today, a giant one, and have never made it before.
I've bought ready made cheese sauce which I'll be adding some mustard to, and am putting frozen mash on the top with some grated cheese sprinkled over.
The fish..cod, smoked haddock, salmon, tiger prawns and scallops..has been chopped into chunks and is currently defrosting in the baking dish with a bit of lemon juice squirted over it.
Does anyone who makes fish pie regularly have any suggestions for any additions or ingredients they always add which they feel makes it really tasty and would never leave out? Thanks.

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The mash comes is sort of rods, so I cobbled the top with them then put it in the oven for 15 minutes. Took it out and fluffed it up, and put it back in for another 30. It looks and tastes just like homemade. I'd definitely use it again, so easy.
I always put peas in it and sliced boiled eggs spread over the top of the fish before the mash.

I often use a parsley sauce as cheese sauce can sometimes be too cheesy if you know what I mean.
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Cassa, I know exactly what you mean, I find tomato sauces with pasta too tomatoey.
I have to say it went down a treat, we both thoroughly enjoyed it. The sauce did overwhelm the fish a bit but it really didn't matter, himself was particularly keen on it and says he wouldn't change anything.
I tend to make a white sauce from a roux and add 1 tbsp vermouth, some fish stock and fresh dill and bay.

The topping is 2 parts potato, 1 part sweet potato, to which I add butter, plenty of seasoning, extra thick double cream, 2 eggs yolks and copious amounts of cheese.

It's a favourite in my family.

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