CIDER-SPIKED FISH PIE

Cider-Spiked Fish Pie image

This recipe for a smoky fish pie comes from the British food writer Ruby Tandoh. The filling is a simple mix of peas, cod and smoked haddock, gently poached in milk, thickened with roux and spiked with dry cider. Don't worry if the fish isn't completely cooked when you're putting together the pie; it will finish up in the oven, where it bubbles under a thick layer of mashed potato and grated cheese. The result is tender and luxuriously creamy comfort food.

Provided by Tejal Rao

Categories dinner, lunch, pies and tarts, main course

Time 1h

Yield 4 servings

Number Of Ingredients 12

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Ingredients

1 2/3 pounds/750 grams russet potatoes, peeled and quartered
3 1/2 tablespoons/50 grams salted butter
1/4 cup/50 milliliters whole milk
Salt and pepper, to taste
1 1/2 cups/350 milliliters whole milk
9 ounces/250 grams cod fillet, cut into 2- to 3-inch pieces
9 ounces/250 grams smoked haddock, cut into 2- to 3-inch pieces
2 tablespoons/28 grams salted butter
2 tablespoons flour
2/3 cup/150 milliliters dry cider
4 1/2 ounces/125 grams mild Cheddar, grated
1 1/3 cups/150 grams frozen peas

Steps:

Prepare the topping: Place potatoes in a pot of water and boil until tender, about 20 minutes. Drain, then mash or push through a ricer. Mix in butter and milk, and season generously with salt and pepper. Set aside.
Make the filling: Heat milk until it's steaming, then add fish and poach on low heat for 3 to 4 minutes. Strain the parcooked fish, saving the milk, and set aside.
Melt butter over low heat, then add flour and whisk until smooth. Sizzle for a couple of minutes, until golden brown, then slowly whisk in the cider until it's a smooth paste. Allow to bubble for a minute, then gradually whisk in the fish-poaching milk. Turn off heat and gently add fish, half the Cheddar and the peas.
Heat oven to 400 degrees. Pour the filling into an ovenproof dish set on a foil-lined baking sheet (it may bubble over the edges a bit in the oven). Top evenly with mashed potato, spreading it out to the edges of the dish, and sprinkle over remaining cheese. Bake for 25 to 30 minutes, or until the top is golden. Allow to cool just slightly before serving.

Nutrition Facts : @context http, Calories 673, UnsaturatedFat 10 grams, Carbohydrate 53 grams, Fat 31 grams, Fiber 5 grams, Protein 45 grams, SaturatedFat 18 grams, Sodium 1287 milligrams, Sugar 12 grams, TransFat 1 gram