Prep 15 mins
Cook 45 mins
The Women's Institute does more than produce nudie calendars! This is my favourite fish pie, from The Women's Institutes' book of 650 favourite recipes. I added my own touches, making up the amount of fish with a mixture of salmon (which I leave quite chunky), prawns and whatever else I have. This simple but classy dish is the ultimate in old fashioned English cooking, otherwise known as comfort food.
- 450 g white fish fillets, cooked,skinned and cut into small pieces
- 750 g potatoes, peeled,cooked and mashed
- 65 g butter
- 300 ml hot milk
- 1 tablespoon chopped parsley
- 1 tablespoon chopped fresh fennel leaves
- 50 g shelled shrimp
- 3 hard-boiled eggs, sliced
- 1 pinch of grated nutmeg
- 4 tablespoons browned breadcrumbs (I use the commercial stuff)
- 2 tomatoes, skinned and sliced
- Mix together the potatoes, butter, milk and herbs, beating well to combine.
- Fold in the fish, shrimps, eggs, salt,pepper and nutmeg.
- Turn into a buttered baking dish and smooth the top.
- Sprinkle with the breadcrumbs and make a diagonal line on top with the tomato slices.
- Bake into a preheated moderate oven 160C/325FGasMark3 for 45 minutes.