Classic Fish Pie

Classic Fish Pie
Print Recipe
Time for another go-to freezer favourite - a classic fish pie. We are fortunate to have HS Murray in Inverkeithing delivering and I make sure it’s worth his while with a decent sized order as fish freezes so beautifully. We have bundles labelled smoked haddock, hot smoked mackerel, fish pie mix and other delicacies all ready to pull out when peckish. A wee bit forward thinking is gold dust in menu planning.
Classic Fish Pie
Print Recipe
Time for another go-to freezer favourite - a classic fish pie. We are fortunate to have HS Murray in Inverkeithing delivering and I make sure it’s worth his while with a decent sized order as fish freezes so beautifully. We have bundles labelled smoked haddock, hot smoked mackerel, fish pie mix and other delicacies all ready to pull out when peckish. A wee bit forward thinking is gold dust in menu planning.
Instructions
  1. Poach your smoked haddock in milk – I also add a knob of our chive butter. With smoked fish, skip adding any extra salt but add a generous grind of pepper.
  2. Use the cooking liquid to make an over-thick white sauce, then add a cup of frozen peas (no need to defrost) and two roughly chopped hard-boiled eggs.
  3. When folded together gently, set aside to cool whilst rolling out a packet of puff pastry – another freezer stand-by - and spoon on filling. Create whatever shape you fancy, sealing edges and glazing with beaten egg. No need for rice, it is sufficiently filling and full of goodness.
  4. Bake in a hot oven until well-risen and golden…approx. 20mins. It is juicy, balanced and delicious.
Recipe Notes

HS Murray fishmongers

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