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Individual fish pies
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1kg essential Waitrose potatoes, peeled and cut into 2.5cm pieces
268ml (1 pint) essential Waitrose semi-skimmed milk
4 tbsp essential Waitrose unsalted butter
50g essential Waitrose mature cheddar cheese
1 essential Waitrose onion, cut into 8 wedges
4 thyme sprigs
400g firm white fish fillets (such as cod), cut into 4cm pieces
2 tbsp essential Waitrose plain flour
handful flat parsley, chopped
50g essential Waitrose spinach
1. Preheat the oven to 180°C, gas mark 4. Bring the potatoes to the boil in a large saucepan; simmer for around 15 minutes until tender, adding the eggs for the last 6 minutes. Carefully remove the eggs and run under cold water to cool; set aside. Drain the potatoes, return to the pan and mash with 3 tbsp milk, 2 tbsp butter and the cheese. Season and keep warm.
2. Meanwhile, poach the fish; put the onion and thyme in a large saucepan, add the fish and cover with the remaining milk. Poach over a low heat for about 6-8 minutes until the fish is just cooked. Transfer the fish and onion onto a plate and strain the poaching liquid into a large measuring jug.
3. Melt the remaining 2 tbsp butter in a saucepan over a medium heat, add the flour and stir to a thick paste. Remove from the heat and very gradually add the poaching milk. Return to a low heat and stir continually for 5-10 minutes until you have a thick sauce.
4. Peel the eggs, crush with a fork and flake the fish, discarding any skin and bones. Fold both through the white sauce, along with the onions and spinach, mixing well. Spoon into individual 250ml dishes (about 15cm x 10cm), then top with the mash, starting from the outside of the dish, working inwards. Fluff the tops with a fork and bake for 25-30 minutes until the top is golden and crispy.
Typical values per serving:
This recipe was first published in February 2016.