For fish pie purists, this recipe will seem sacrilegious but it is one I make a lot and it always turns out perfectly!
Rather than mess about poaching fish, draining and saving the poaching liquid etc this pie uses crème fraiche for the sauce which gives it an edge yet retains that lovely comforting creaminess.
This amount should make enough for 4-6 servings.
2 trays of fish pie mix (available in most supermarkets now – if you can’t find this then I would recommend a piece of salmon, a piece of smoked fish and a piece of white fish)
A small tray of king prawns
3 boiled eggs, sliced or roughly chopped
A good glug of olive oil
1 onion, chopped
A large tub of crème fraiche
Salt and pepper
A sprinkling of dried mixed herbs
3-4 potatoes, peeled, boiled and mashed with some butter and seasoning
A handful of grated cheese for topping
How to make it
- Begin by combining all the fish and the boiled eggs in an ovenproof dish and put to one side
- Heat the olive oil in a large frying pan and add the onions. Cook on a medium heat for 3-5 minutes until the onions have softened but have not browned
- Pour in the tub of crème fraiche, then season and add the parsley and mixed herbs to taste, stirring constantly
- Pour this creamy sauce over the fish and mix well
- Top with mashed potato then sprinkle over the cheese
- Cook in an oven at about 180°C for 30-40 minutes until the cheese has browned and the fish is cooked
- Serve immediately…I have mine with cold baked beans!