If the side of mushy peas with your fish and chips is something you can't get enough of, then you'll love our fish and mushy pea pie.
It's genius really, we've got all the delicious flavours of fish & chips (tartare sauce included), and then mixed it all through a creamy fish filling, following by a delightfully sweet and fresh mushy pea topping.
To defrost peas quickly, pour a kettle full of boiling water over the frozen peas in a heatproof bowl and set aside for 3 minutes before draining.
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Yields:
4 serving(s)
Prep Time:
20 mins
Cook Time:
40 mins
Total Time:
1 hr
Cal/Serv:
550
Ingredients
275g
each skinless, boneless cod, smoked haddock and salmon fillets, cut into 5cm pieces.
350ml
semi-skimmed milk
1
small onion, quartered
40g
unsalted butter, softened
15g
plain flour
75ml
white wine
1Tbsp.
capers, chopped
1Tbsp.
gherkins, chopped
2
x 300 g tins marrowfat peas, drained
250g
frozen peas, defrosted
3
mint sprigs, leaves picked and chopped, plus extra to garnish
2Tbsp.
malt vinegar, plus extra to serve
Directions
Step 1
In a large pan gently heat the fish, 300ml of the milk and onion until steam rises from the surface. Maintain temperature and poach for 5min until fish is cooked. Carefully strain the milk into a large jug. Discard the onion. With a slotted spoon scoop fish into a 1 litre baking dish and set aside.
Step 2
Heat oven to 180°C (160°C) mark 4. In the clean pan over a medium heat, melt 15g of the butter and stir in flour. Cook for 1min, stirring. Gradually whisk in white wine followed by poaching milk until smooth. Simmer for 4min, stirring, until thickened. Remove from heat and gently fold in the capers, gherkins and cooked fish. Spoon fish mixture back into baking dish.
Step 3
Pulse peas with the mint, vinegar, pinch of salt and remaining butter and milk to a coarse mash. Spoon over the fish and cook in oven for 20min until bubbling. Serve with extra malt vinegar and mint leaves sprinkled over.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
