Learn how to make this gorgeous smoked fish pie, using our gorgeous Extra Virgin Avocado Oil. Read more here:
600g / 1.3lb freshly smoked fish (or 2 x cans of smoked fish)
1 dozen prawns, heads and tails removed
4 eggs, boiled and shelled
500ml / 1pt blue top milk
1 small onion, roughly chopped
Small bunch parsley, leaves only, chopped
100g / 3.5oz butter
50g / 1.7oz plain flour
Pinch freshly grated nutmeg
1kg / 2.2lb floury potatoes, peeled and cut into even-sized chunks
50g / 1.7oz grated tasty cheddar cheese
Optional (to serve):
Green Beans, steamed
Olivado Organic Extra Virgin Olive Oil
1/2 cup slivered almonds
1. Heat oven to 200°C / 390°F (fanbake 180°C / 355°F). Flake your smoked fish into a large, ovenproof, rectangle baking dish, checking for bones as you go. Scatter the prawns over the top.
2. Peel the boiled eggs, slice into quarters and arrange on top of the fish, then scatter over the chopped onion and chopped fresh parsley.
3. The bechamel sauce: melt half the butter in a pan, stir in the flour and cook for 1 minute over moderate heat. Take off the heat, pour in a little of the milk, then stir until blended. Continue to add the milk gradually, mixing well until you have a smooth sauce. Return to the heat, bring to the boil and cook for 5 minutes, stirring continually, until it coats the back of a spoon. Remove from the heat, season with salt, pepper and nutmeg, then pour over the fish and prawns.
4. The mash top: boil the potatoes for 20 minutes. Drain, season and mash with the remaining butter and milk. Use to top the pie, starting at the edge of the dish and working your way in – push the mash right to the edges to seal. Fluff the top with a fork, sprinkle with cheese, then bake for 30 minutes.
Serve with steamed green beans with a drizzle of Organic Extra Virgin Olive Oil and slivered almonds and crumbled feta.