Never heard of this dish until I moved to the UK, but apparently it’s been around for donkey’s years. And, since it involves a Bechemal sauce I figured I would give it a try, as my kid will eat ANYTHING if it involves a white sauce.
While, I am always one for a substitute or two if you have it on hand, you really must use butter as the sauce base. Margarine and oil just won’t thicken the sauce the way that you need it to. (Believe me)
It’s kinda an in depth recipe, as it takes a good hour + to make, but it is well worth it!
6 medium potatoes, peeled and chopped
1 pint of milk
4 filets of fish (I used cod and salmon)
1 bay leaf
a pinch of ground cloves
salt and pepper to taste
a pinch of nutmeg
1 Tbsp butter
1/4 cup flour
1/2 cup each carrots, onions, peas, corn
1/2 cup cheddar cheese
1. Boil potatoes in water for 10-12 minutes. Drain water and mash with a bit of milk, salt and pepper. Set aside.
2. Meanwhile, heat 1 pint of milk over medium heat in a large saucepan. Add bay leaf, cloves and fish.
3. Once fish is cooked, remove to a cutting board and flake. Strain milk into a bowl and reserve.
4. Melt butter in a large saucepan. Whisk in flour until mixed.
5. Add milk and whisk continuously until thickened. Add nutmeg and salt and pepper to taste.
6. Meanwhile, cook vegetables in a small pot of boiling water until carrots are soft. Drain.
7. Assemble pie by mixing together fish and veg in a casserole dish. Pour sauce over top until just covered. Seal top with mashed potatoes; flaking the top with a fork to create a rough edge. Sprinkle with cheddar cheese.
8. Place pie under a broiler (grill) until the cheese is melted and browned.