Mini Fish Pies


Mini Fish Pies
Mini Fish Pies
700g fish, e.g. haddock, hake,
monkfish, trout, skinned and
625ml milk
½ onion
1 bay leaf
6 pepper corns
100g butter
50g plain flour
25g frozen sweetcorn
25g frozen peas
Salt and freshly-ground black
900g potatoes
25g cheddar cheese, grated
1. Preheat your oven to , 200°C/ (400°F)/Gas 6 and bring a large
pan of salted water to the boil. Put the potatoes into the saucepan
making sure there is enough water to cover them. Bring to the
boil and then simmer until tender.
2. Place the milk, onion, bay leaf, and peppercorns in a large
saucepan and bring to a boil.
3. Reduce to a simmer, add the fish, and cook gently for 4-5 minutes. Remove the fish from the pan, allow to cool a little, then
flake into bite-sized pieces into a bowl.
4. Melt the butter in a saucepan, then stir in the flour. Cook for
2-3 minutes, stirring constantly until golden brown.
5. Gradually stir in the fish-cooking liquid until the mixture boils,
and season with salt and pepper. Reduce the heat and allow to
simmer for 3-4 minutes until thickened.
6. Next, add the sauce to the fish and season. Add in the sweet
corn and peas then spoon the fish mixture into mini ramekin
dishes.Spread the mash on top, then sprinkle cheese. Bake in the
oven for 15-20 minutes.