This Morning's Fish Pie

Published Monday, 10 March 2014
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After This Morning's Hub presenter Stephen Mulhern revealed that he has never tasted the delights of a fish pie, Phil Vickery has come to the rescue and is rustling up a recipe just for him.

This Morning's Fish Pie
The fish pie is a big hit with Stephen Mulhern. (© ITV)
FACTBOX: FISH PIE
Serves
4-6 people
Preparation time
30 minutes
Cooking time
30 minutes

Ingredients:

  • 250g haddock fillet
  • 200g salmon fillet
  • 1 pint milk, 4% fat
  • 1 x 10g fish stock cube
  • 5 tbsp olive oil
  • 1 medium onion chopped finely
  • 1 tsp ground cumin
  • 4 - 5 tbsp plain flour
  • 100g sweetcorn, well drained
  • 100g cooked peas
  • 2 medium hard boiled eggs, chopped
  • 4 tbsp roughly chopped parsley


For the topping:

  • 600g cooked and warm mashed potatoes (made from1kg raw potato)
  • 200mls milk, roughly
  • 2 tbsp olive oil
  • 100g packet dried breadcrumbs (natural)
  • 1 medium cauliflower, cut into small florets and lightly roasted

Method:

  1. Place the haddock and salmon together into a saucepan, add the milk and crumbled stock cube and bring to the boil.
  2. Remove and leave for 5 minutes, do not overcook.
  3. Once cooked, drain well in a colander and keep the milk.
  4. Meanwhile, heat the 5 tbsp olive oil and cook the onions and cumin for a couple of minutes to soften.
  5. Once softened add the flour and mix well.
  6. Add all the milk to the saucepan and stir over a low heat until the mixture thickens and boils.
  7. Then remove from the heat and add the flaked cooked haddock, salmon, sweetcorn, peas, chopped boiled eggs and parsley.
  8. Season really well and carefully bring together, trying not to break up the fish.
  9. Spoon into a 25x 15 x 4cm deep baking dish.
  10. Make up the mashed potatoes adding the olive oil, then spoon over the cooked fish mixture (its best to let the fish cool slightly then the potato will spoon over perfectly)
  11. Finally top with the breadcrumbs and bake in a moderate oven for 30 minutes to brown well.
  12. Serve with roasted cauliflower florets.
© UTV News
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