English Fish Pie with Parsley sauce

English fish Pie with Parsley Sauce


INGREDIENTS:

PIE:
1Pound Frozen cod (thawed)
15 oz frozen peas and carrots
1 onion
3 1/2 pounds potatoes
1/3 stick garlic/herb butter
3 cloves garlic
3 cloves shallots
1/2 cup white wine (any variety)
1/4 cup milk

PARSLEY SAUCE:

2 tbsp flour
2tbsp garlic/herb butter
pinch minced shallots/garlic
1/2 cup wine
reserved fish/onions cooking juice
1 bunch parsley, minced
3/4 cup milk

First, make mashed potatoes:  peel, dice and boil 2/3 of a 5 pound bag of your favorite kind of potatoes. When cooked, drain and mash with the butter and milk (use more if necessary). Cover pot and put aside.  Preheat oven to 350 degrees.

 

Mince shallots, garlic, and dice onions.

Heat Olive oil on medium heat in saute pan, add shallots, garlic & onions, cook for 2 minutes, stir occasionally.  Add cod fillets, cook for 2 minutes, turn to other side and cook for 2 minutes more.

  Break fillets into large pieces.

Add some wine and 1tbsp garlic/herb butter, continue to cook for 2 minutes.  Add frozen peas & carrots, stir, cook for 3 further minutes:

Drain most of cooking liquid (but not all), and reserve in a bowl.  Put fish and vegetables into large (9 1/2 inch deep dish) pie pan.  Start adding mashed potatoes to top of pie:

Add rest of mashed potatoes, make sure there are vent holes in pie.  Place cookie sheet on oven rack below pie to catch drips,  pie in oven to bake for 40 minutes at 350:

While pie is baking, start parsley sauce.

Dice 1 bunch of parsley. 

Put 2 tbsp garlic/herb butter into pan on medium heat, add 2 tbsp flour, 1 tsp Colman's mustard, add reserved pinch bowl of shallots and garlic:

Whisk on medium heat for 2 to 3 minutes, until you have a smooth roux:

Cook for a further minute, add the reserved cooking liquid, whisking as you add:

Then add the rest of the milk:

Now add the parsley, a little wine, and continue to whisk.  

When smooth, cover and take off heat while pie continues to cook. When pie only has a few minutes cooking time, turn heat on parsley sauce on medium-low. If sauce too thick, add a little wine or water. 

Serve finished pie

with plenty of parsley sauce:

4-6 servings