Mama’s take on Creamy Fish Pie

I don’t know what it is about me, but I can never just follow a recipe exactly as it is given. Even before I’ve tried out the basic recipe, I always have to tweak it a little. I think I consider recipes and recipe books to be sources of inspiration rather than instruction.

So when I read the recipe for Creamy Fish Pie with breadcrumb topping in The Photo Cookbook app, I was inspired to make fish pie with potato mash topping. I kept most of the same ingredients, just substituting a few things I didn’t have for things I did have, and adding some extra veg.

Ingredients
Topping:
3-4 large potatoes, mashed
Butter for mashing
(the original recipe called for breadcrumb topping instead)

Filling:
1 onion, finely chopped
(original recipe: finely chopped shallots)
150 ml Fish stock
(original recipe: White Wine or Fish stock)
150g mushrooms
150g sour cream
(original recipe: creme fraiche)
200g fish pieces (I used plaice)
175g cooked prawns
Cup of frozen peas (I also added chopped carrots and broccoli)

Peel and steam the potatoes. Mash them with the butter once they're done. Feel free to add salt and pepper to taste. Now your topping is all ready.

Sauté the onion, add the mushroom and fish stock, and simmer for five minutes.

Add the fish pieces and the sour cream, and simmer until the fish is cooked through.

Once the fish is cooked, add the cooked prawns and veg. Bring the whole lot back to the boil and then transfer it to a casserole dish.

Top with mashed potato, and then brown the potato topping under the grill.

Find a willing taster to test it out!