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Cheese and Fish Pie
Cheese and Fish Pie is a modern English recipe (originating in Cornwall) for a classic fish (cod) pie containing cheese and onion with a mashed potato topping. The full recipe is presented here and I hope you enjoy this classic English version of: Cheese and Fish Pie.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
6
Rating: 
Tags : Cheese RecipesBaking RecipesBritish Recipes
This is a very tasty variant on the traditional fish pie, where the sauce is flavoured with cheese and mustard powder and the whole is topped with creamy mashed potatoes.
Ingredients:
500g cod
300ml fish stock
30g butter
30g onion, finely chopped
30g plain flour
1 tsp mustard powder
1/2 tsp cayenne pepper
30g parsley, chopped
60g grated cheese
a few drops of Worcestershire sauce
a few drops of vinegar
1kg potatoes, boiled until tender and creamed with milk and butter
salt and freshly-ground white pepper
Method:
Place the cod in a pan, just cover with water then bring to a simmer and cook for about 20 minutes, or until the fish is tender and flakes easily with a fork.
Drain the fish and reserve 300ml (1 1/4 cups) of the stock. Allow the fish to cool until just warm remove the skin and all the bones, flaking the flesh.
Heat the butter in a pan and use to fry the onion for about 4 minutes, or until soft and translucent. Scatter over the flour, stirring to form a roux then beat in the reserved fish stock, stirring the mixture until smooth (if desired you can make the mixture richer by adding 100ml [2/5 cup] milk and 200ml [4/5 cup] fish stock).
Bring the mixture to a boil, reduce to a simmer and cook until the mixture thickens, stirring constantly. Season with the mustard powder, salt and freshly-ground black pepper and the cayenne pepper then stir in the parsley and cheese. Add a few drops of Worcestershire sauce and vinegar then fold in the flaked fish.
Turn the fish mixture into a greased oven-proof dish and topped with the creamed potatoes. Transfer to an oven-pre-heated to 170ºC (340ºF) and bake for about 15 minutes, or until piping hot all the way through and nicely browned on top.
