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.
3-4 large potatoes, mashed
Butter for mashing
(the original recipe called for breadcrumb topping instead)
1 onion, finely chopped
(original recipe: finely chopped shallots)
150 ml Fish stock
(original recipe: White Wine or Fish stock)
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)