Creamy British Fish Pie with Peas

Method

1. 1

   Prep the fish

   On a cutting board, cut the cod fillet and salmon fillet into 3 cm pieces, peel and chunk the potato, thinly slice the leek, and chop the parsley.
2. 2

   Cook the potatoes

   Boil the potato in a large pot of water over high heat until tender, then drain well and mash until smooth.

   25 min
3. 3

   Build the sauce

   Soften the leek in butter in a medium saucepan over medium-low heat; stir in flour, then gradually whisk in whole milk until smooth and thickened.

   12 min

   Tip: Add the milk in a steady stream while whisking to keep the sauce smooth.

4. 4

   Assemble the pie

   Stir the cod fillet, salmon fillet, green pea, parsley, 1 tsp salt, and 1/2 tsp black pepper into the sauce in the baking dish; cover evenly with mashed potato.

   5 min
5. 5

   Bake until bubbling

   Bake the baking dish at 200°C for 25–30 minutes.

   30 min

   Tip: If the potato is already browning, loosely cover the dish for the remaining bake.

6. 6

   Taste and serve

   Taste the sauce at the edge, adjust with salt and black pepper if needed, then spoon the pie onto plates.