Cider-Spiked Fish Pie

Cider-Spiked Fish Pie

Time 1 hour Yield 4 servings

Ingredients

For the potato topping:

• 1 ⅔ pounds/750 grams russet potatoes, peeled and quartered
• 3 ½ tablespoons/50 grams salted butter
• ¼ cup/50 milliliters whole milk
• Salt and pepper, to taste

For the fish filling:

• 1 ½ cups/350 milliliters whole milk
• 9 ounces/250 grams cod fillet, cut into 2- to 3-inch pieces
• 9 ounces/250 grams smoked haddock, cut into 2- to 3-inch pieces
• 2 tablespoons/28 grams salted butter
• 2 tablespoons flour
• ⅔ cup/150 milliliters dry cider
• 4 ½ ounces/125 grams mild Cheddar, grated
• 1 ⅓ cups/150 grams frozen peas

Preparation

• Step 1

  Prepare the topping: Place potatoes in a pot of water and boil until tender, about 20 minutes. Drain, then mash or push through a ricer. Mix in butter and milk, and season generously with salt and pepper. Set aside.
• Step 2

  Make the filling: Heat milk until it's steaming, then add fish and poach on low heat for 3 to 4 minutes. Strain the parcooked fish, saving the milk, and set aside.
• Step 3

  Melt butter over low heat, then add flour and whisk until smooth. Sizzle for a couple of minutes, until golden brown, then slowly whisk in the cider until it's a smooth paste. Allow to bubble for a minute, then gradually whisk in the fish-poaching milk. Turn off heat and gently add fish, half the Cheddar and the peas.
• Step 4

  Heat oven to 400 degrees. Pour the filling into an ovenproof dish set on a foil-lined baking sheet (it may bubble over the edges a bit in the oven). Top evenly with mashed potato, spreading it out to the edges of the dish, and sprinkle over remaining cheese. Bake for 25 to 30 minutes, or until the top is golden. Allow to cool just slightly before serving.