Smoky fish pie with smoked mackerel and scallops
Nothing compares to the comfort of a homemade fish pie. Here it’s taken up a notch with scallops and smoked mackerel.
For the mash
For the filling
Preheat the oven to 200C/180C Fan/Gas 6.
To make the mash, boil the potatoes in a large saucepan of salted water until tender. Drain, return the potatoes to the pan and mash them with the butter and milk. Season.
To make the filling, cook the eggs in boiling water for 10 minutes. Cool under running water, then peel and quarter them.
Warm the milk, bay and leek in a wide sauté pan. Add the haddock and salmon and poach gently for 5 minutes then remove, reserving the infused milk.
Melt the butter in a frying pan and gradually add the flour, stirring, until you have a paste. Pour in the infused milk, whisking constantly, until you have a smooth sauce. Add the anchovy and season.
Flake in the salmon, haddock and mackerel. Add the prawns and scallops and transfer to a pie dish. Dot the egg quarters over the top.
Top with the mashed potato, scatter with the Edam cheese and bake for 20 minutes, or until golden and bubbling.