Fish Pie with Mashed Potatoes and Vegetables (English)

Fish pie with mashed potato topping, an all-time favourite classic British recipe that brings all the family together around the table. A creamy, salmon and veggies filling topped with cheesy mashed potatoes and baked until golden, this is what comfort food looks like. The creamy mashed potatoes works so beautifully with the fish and veggie filling. You can make this fish pie with puff pasty or shortcrust pastry too, but I find the mash a better choice. I used a combination of fish that I had sitting in the freezer (salmon, tuna and scallops). Just make sure you thaw them overnight before using and pat them dry so that you don't end up with a watery pie.

Fish Filling:
2 salmon fillets
1 spring onion, chopped
1 cup frozen mixed vegetables
2 Tbsp. butter (29 g)
1 Tbsp. all-purpose flour, unbleached
1 cup milk
pinch black pepper, freshly ground
2 Tbsp. Parmesan cheese, freshly grated
½ tsp. Dijon mustard

Mashed Potato Topping:
2.2 lbs baby potatoes (1 kg)
¼ cup milk
2-3 Tbsp. butter
¼ tsp. sea salt
½ cup cheddar cheese, freshly grated

Herbs:
1 Tbsp, fresh dill and parsely, chopped

Preheat the oven to 400°F (200°C/180°C fan, Gas Mark 6).

Cook the Salmon:
Place the salmon fillets on a baking tray lined with non-stick parchment paper and bake for 15 minutes until thoroughly cooked. Remove from the oven and allow it to cool.

Reduce oven temperature to 350°F (180°C/160°C fan, Gas Mark 4). Grease 2 small or one large oven-proof dishes.

For the Mashed Potatoes:
Place the baby potatoes in a large pan and cover with plenty of water. Add a pinch of salt and boil until tender. Drain the water and allow them to cool.

Peel and mash the potatoes, then add milk and butter. Mix well until combined and the mash is light and creamy. Set aside.

For the Fish Filling:
In a saucepan, melt the butter and add the flour, whisking well. Add the milk and continue to whisk until the sauce thickens.

Next, season with salt and ground black pepper, add the Parmesan cheese, Dijon mustard, chopped spring onion and stir.

Assembly:
Add the salmon to the fish filling. Salmon filets can be cut into chunks, if desired. The mixed veggies can go in as well. Give the mixture a good stir and spoon it onto 2 smaller oven-proof dishes or one larger one.

Top it with the mashed potatoes and sprinkle over the cheddar cheese.

Bake for 20-25 minutes until golden and bubbly.

Makes 4 servings.