Fisherman’s Pie

There’s nothing more comforting than a plate full of warm fish pie on a lazy weekend or at the end of a busy day. Topped with mashed potato like its meaty counterpart the ‘shepherd’s pie’, the creamy, hearty Fisherman’s Pie is a dish that hails from Britain but is enjoyed throughout the world.

Serves 6+

Fisherman’s Pie

Serves 6+

There's nothing more comforting than a plate full of warm fish pie on a lazy weekend or at the end of a busy day. Topped with mashed potato like its meaty counterpart the 'shepherd's pie', the creamy, hearty Fisherman’s Pie is a dish that hails from Britain but is enjoyed throughout the world.

Ingredients

1 kg Sea Harvest Hake steaks
1 tbsp (15 ml) olive oil
2 onions, finely chopped
1 clove garlic, minced
1 green bell pepper, finely chopped
125 g mushrooms, sliced
6 potatoes, peeled and boiled
4 tbsp (60 ml) butter
Pinch nutmeg and fine white pepper
¼ – ½ cup (62.5 ml – 125 ml) hot milk
3 – 4 cups (750 ml – 1 L) ready-made cheese sauce
1 tbsp (15 ml) freshly chopped chives

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Method

Preheat oven to 220°C.
Steam or poach the steak until the fish is white in colour, then drain and break into chunks.
Heat oil in a sauce pan, and then add the onions and sauté until the onions are translucent. Add the garlic and chopped green bell pepper and sauté a further 5 to 10 minutes.
Add in the mushrooms and fish and stir through slowly to not break the fish chunks.
Mash the boiled potatoes with the butter, milk and seasoning.
Place the fish mixture into an oven-proof dish, 200mm x 300mm. Pour over the white sauce and then sprinkle over the chives.
Spoon the mash potato over onto the fish and sauce. Bake in the preheated oven for 20 to 25 minutes or until the tips of the mash potato are starting to brown.

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How do I POACH fish?

Pour some water (milk or fish stock can also be used) into a saucepan and bring to the boil. Reduce heat to simmer. Place the fish skin-side down into liquid and simmer very gently to avoid breaking up the flesh, until the fish turns opaque and flakes easily. Other ways to flavour the poaching liquid are to make a court bouillon (or use a prepared court bouillon cube) or add two tablespoons vinegar, a few peppercorns and some bay leaves to the basic cooking liquid.