Fish Pie with Parsnip-Potato Mash and Eggs
Lalkila Kitchen · Lalkila · Fish · Seafood · Eggs · Main dishes · Western influenced
A fish-and-vegetable filling sits beneath mash and a browned cheese top.
Ingredients
- 400ml milk, plus extra if needed
- 1 bay leaf
- 1 garlic clove, chopped
- 1 onion, sliced
- 300g skinless boneless mixed fish
- 5 medium potatoes, peeled
- 3 parsnips, peeled
- 2 eggs
- 125g drained canned sweetcorn
- 125g frozen peas
- 2 tablespoons chopped mixed herbs
- ½ lemon, zest only
- 4 teaspoons crème fraîche
- 1 pinch each nutmeg and white pepper
- 1 teaspoon wholegrain mustard
- 25g butter
- 50g grated cheese
Method
- Heat oven to 190°C/170°C fan. Gently poach fish, onion, garlic and bay in milk until fish reaches 63°C/145°F. Remove fish and onion; discard bay and retain milk.
- Boil cut potatoes and parsnips until tender; drain. Hard-boil eggs until firm; peel and chop.
- Flake fish, checking bones. Combine with onion, eggs, corn, peas, herbs, zest and crème fraîche in a casserole.
- Mash roots with butter, mustard, spices and enough reserved milk to soften. Spread over filling; add cheese.
- Bake until golden and centre reaches 74°C/165°F.
Cooking notes
Use a dish deep enough to hold the filling below its rim.
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Source and adaptation
Adapted from the Good Food team. Original recipe.
Optional prawns omitted; reserved poaching milk loosens the mash.
This is an editorial adaptation, not kitchen-tested by Lalkila. FoodSafety.gov cooking temperatures and safe food handling provide the safety references. FDA egg safety. The featured image is a generated illustration of this recipe.