Fish Pie with Mashed Potatoes and Vegetables (New England)

Classic New England Fish Pie Recipe starts with flaky white fish, leeks, parsnips and peas in a creamy white sauce, topped with a cheddar horseradish and buttermilk mash. It's hands down the most comforting meal I've had all year. If you haven't had a classic potato topped New England fish pie you've really been missing out. We first fell in love with them when we lived in London decades ago, they were on the menus of all the cozy pubs, and we'd buy frozen pies at our local market to make back at home in our little flat. We kept on loving them after we moved to coastal Maine and then New Hampshire where every mom and pop fish market had their own special recipe. Some were elegant with salmon and shrimp in a rich creamy white sauce, others were humble fishmongers' trimmings from the day's catch, made with mayonnaise and Ritz cracker crumbs.

1 lb fresh cod fillet,or other fish like halibut or salmon, skinless
2¼ cups whole milk
1 bay leaf
sea salt
black pepper, freshly ground
6 Tbsp. butter, divided
2 parsnips, peeled and chopped
2 leeks, peeled, washed, and sliced
3 Tbsp. all-purpose flour, unbleached
⅔ cup frozen peas (don't defrost)
3-4 russet potatoes, peeled and cut into large chunks
1 cup sharp cheddar cheese, freshly shredded
½ cup buttermilk
2 tsp. prepared horseradish, or horseradish cream

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4).

Put the milk and bayleaf in a saucepan over medium heat. Cut the fish into 4 or 5 pieces and add to the milk along with ½ tsp. salt. Bring to a gentle boil, then turn down the heat and simmer for a few minutes. Remove from the heat, cover, and set aside.

In a large pot melt 2 Tbsp. of the butter and saute the parsnips and leeks for about 10 minutes over medium heat until softened. Stir often and don't allow them to burn.

Strain the fish and reserve the milk. Set both aside.

Add the flour to the parsnips and leeks and cook, stirring, for a few minutes, and again, don't let it brown. Slowly pour in the strained milk, stirring constantly, until smooth. Continue heating until the mixture thickens and almost comes to a simmer.

Add the fish to the pot, breaking it into large chunks as you add it. Season with salt and plenty of fresh cracked black pepper to taste. Stir in the frozen peas. Cover and set aside on the stove top to keep warm.

Meanwhile cook the potatoes in plenty of salted water until completely soft. Drain them and whip with 2 Tbsp. of the butter, the cheese, the butttermilk, and the horseradish. Season to taste with salt and pepper. Be sure to get out all lumps.

Turn the fish mixture into your baking dish. Top with the mashed potatoes. You can pipe them on or just spoon them on. Melt the remaining 2 Tbsp. of butter and gently dab over the mashed potatoes with a silicone brush. If you like you can brush again during cooking.

Bake for 30-40 minutes until golden browned and bubbling.

Makes 8 servings.

Cook's Notes: Fish pie can absolutely be a meal in itself, but if you want to add something to it, here are a few suggestions: steamed Brussels sprouts, green beans, asparagus, broccoli or a crisp salad.