“Great recipe. Tried it for the first time last night and it worked out wonderfully. Couple of comments 1. It's a great way to use up fish that's been sitting in the freezer for ages or older veg. 2. Use a handmixer/blender on the spuds for marvelous, velouté-like mash. 3. There is no such thing as too much cheese. 4. I cooked the onion and other veg to the point where they were lightly browned, before adding the cream.
Next time I make it I think I'll add a little white wine to the veg at the end. I've seen other recipes, including Mary Berry's which call for smoked haddock. That's a little more difficult to find on this side of the pond, so I might substitute with some kipper.”
“I dont add cream. I sprinkle plain flour over the carrot and onion and add milk to maje a white sauce. Then I continue. I serve woth roasted carrots and parsnips, roasted in sir frier. I usually cut small potatoes into slices then, once boiled, throw then onto the sauce and fish. It's my favourite fish pie and fairly quick to make.”
“Very quick compared to most fish pie recipes due to not requiring a béchamel sauce. I used a mixture of fish including smoked haddock but missed out the egg. Absolutely delicious.”
