Fish and Chip Pie
Ingredients
For the Pie:
- 400g skinless and boneless cod or another white fish
- 400g peas
- 2 large potatoes
- 80g butter
- 40g flour
- 400ml milk
- 30g fresh parsley, finely chopped
- Salt & pepper to taste
- Oil to brush the chips
For the Curry Sauce:
- 30g butter
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 piece of ginger, around 1cm, finely chopped
- 2 tsp turmeric
- 2tbsp medium curry powder
- 2tbsp vinegar
- 300ml chicken stock
- 3tsp cornflour
- Lemon juice to taste
Method
First off, make the curry sauce. Melt the butter over a medium heat in a saucepan then add the onion, garlic and ginger and gently fry until soft and translucent (around 10 minutes). Now add the curry powder, turmeric and vinegar and stir until all combined. Slowly pour in the chicken stock whilst stirring and then leave to simmer on a low heat for 30 minutes. Mix the cornflour with 3 teaspoons of water and pour into the curry sauce whilst stirring. Stir the sauce until it’s thickened then put aside ready to be reheated for serving.
For the pie, start off by peeling the potatoes and cutting them into chunky chips. Boil the potatoes for 3 minutes, then drain and put aside. Bring the peas to a boil and cook for 5 minutes. Drain the peas, add 20g of the butter, mash them until fairly smooth. Spread the mashed peas into the bottom of your pie dish. Now cut the fish into chunks.
In a pan, melt 60g of the butter, then stir in the flour to make a past. Slowly add the milk to make a smooth roux.
Preheat your oven to 180C. Now add the fish chunks and chopped parsley to the sauce, season & stir. Put the fish with the sauce on top of the peas and place the cooked chips on top and brush with some oil. Bake the pie for around 35-45 minutes until the chips are golden. Serve with the curry sauce – delicious!
