Old-fashioned fish pie

This deliciously hearty dish has been a family classic for decades and that’s not about to change anytime soon. There are plenty of variations to the recipe out there, but this one has a deliciously creamy fish filling that’s topped with layers of crunchy pastry and is a surefire winner every time. Don’t be surprised if everyone who tries it asks you for the recipe! You can whip up this dish for the whole family and serve it with a side of creamy mashed potato and some steamed veggies. Enjoy!

Ingredients

• 4 cloves
• 1 onion, halved
• 3 cups (750ml) milk
• 1 bay leaf
• 450g blue-eye cod, skinned, pin-boned
• 450g smoked haddock or cod
• 3 hard-boiled eggs, roughly chopped
• 350g small cooked prawns, peeled, tails removed, vein removed
• 75g butter
• 1/2 cup (75g) plain flour
• 200ml thick cream
• Pinch of grated nutmeg
• 2 tablespoons chopped dill
• 2 tablespoons chopped flat-leaf parsley
• 4 sheets puff pastry sheets
• 1 egg, beaten

Method

1. Stick cloves into onion halves and place in saucepan with milk, bay leaf and fish over high heat. Bring to the boil. Reduce heat to low and leave to simmer for around 8 minutes. Remove fish with fish slice and cool slightly. Strain cooking liquor into a jug and discard solids. Flake fish into large chunks, discarding any bones. Place into a bowl with eggs and prawns. Season well.
2. Melt butter in a saucepan over low heat. Add flour. Cook and stir for 1-2 minutes. Add reserved liquor and cook, stirring, until mixture begins to thicken. Add cream and let simmer for 5 minutes. Add nutmeg and herbs. Season well. Pour over fish and leave to cool.
3. Preheat oven to 180C. Pour mixture in four 500ml pie dishes. Cut 1cm-wide strips from the edge of pastry sheets. Press around rims of dishes and brush with a small amount of water. Sit sheets on top. Press lightly to seal edges. Remove any excess pastry. Cut 2 small slashes in tops for steam.
4. Brush pastry with egg and bake for 25 minutes or until pastry is risen and golden.