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Fish and Chip Pie

Deborah
With a lovely creamy tartare flavoured sauce, chunks of flaky haddock and topped with golden chips...delicious!
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Main
Cuisine British
Servings 4 to 6 people

Ingredients
  

  • 3 eggs at room temperature
  • 50g butter plus an extra knob for the peas
  • 2 rapeseed oil plus a drizzle for the chips
  • 2 onions chopped
  • 50g plain flour
  • 600ml milk
  • a small bunch of flat leaf parsley chopped
  • 6 small cornichons about 2 tbsp, rinsed and finely chopped
  • 1 tbsp capers rinsed and finely chopped
  • 1 lemon zested and juiced
  • salt and freshly ground black pepper
  • 600g skinless boneless haddock cut into chunks
  • 200g frozen peas or petit pois

For the chips:

  • 800g floury potatoes such as Maris Piper, peeled and cut into chips
  • salt and freshly ground black pepper
  • 1 tbsp malt vinegar

Instructions
 

  • Heat the oven to 200C/180C fan/gas 6.  Boil the eggs for 7 minutes, then plunge straight into cold water and set aside to cool.
  • Meanwhile, melt the butter over a medium heat in a large saucepan and add the oil and onions. Cook for 5 minutes or until soft. Add the flour and stir for 1 minute to make a paste, then add the milk bit by bit, stirring as you go, to make a smooth sauce the consistency of double cream. Add the parsley, cornichons, capers and lemon juice, and season to taste.
  • Put the chips in a pan of cold water. Bring to a simmer, cook for 2 minutes, then drain – the potatoes should still hold their shape. Leave to steam dry for 5 minutes.
  • Spread half the sauce over the base of a large shallow casserole dish. Scatter the fish on top, peel and quarter the eggs, and add these too. Top with the remaining sauce. In a bowl, toss the chips with the vinegar, a drizzle of oil and some seasoning. Scatter the chips onto a baking tray or into a roasting tin and spread out evenly.   Bake the pie and the chips (turning them 2or 3 times) in the oven – the pie may need to be covered with tin foil if it starts getting brown after halfway through cooking.   Remove the pie after 40 minutes.   The chips may need another 5 minutes until golden.   Top the pie with the chips.
  • When the pie and chips are almost finished cooking, cook the peas in a pan of boiling water for 2 to 3 minutes, then drain and mash lightly with a knob of butter and the lemon zest. Serve alongside the pie.

Notes

  • This fish and chip pie recipe is easily adapted if you’re cooking for less or more people - the photos are half the recipe for the 2 of us, in an 18cm round dish.

 

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Keyword comfort food, fish and chips, pie, tartare sauce