I don’t make fish pie very often because when I do it tends to be very extravagant.
A family tradition has evolved of having fish pie on Christmas Eve which makes the extravagance of the recipe seem, somehow, justified – king prawns, fresh haddock, fresh salmon, cream in the mash, a good full-fat hard French cheese on the top.
I decided that as fish pie is so lovely, I needed to do a cheaper, every-day kind of version. I don’t know why I haven’t done this before but…
Tonight’s fish pie:
Frozen white fish (basa fillets)
Tin of pink salmon
Buttery mash with some grated cheddar on the top.
Despite the ordinariness of the ingredients this was a great everyday fish pie.
We had this with steamed broccoli, cauliflower and carrots.
Lovely sunshine today – hope you all had a good day.