Country-house fish pie

Name: Country-house fish pie
Yield: To serve four-six
Cuisine: United Kingdom
Ingredients: squeeze of lemon juice; 3 tablespoons double cream; 450 g (1 lb) potatoes peeled, boiled and mashed with milk and butter; 450 g (1 lb) potatoes peeled, boiled and mashed with milk and butter; 450 g (1 lb) potatoes peeled, boiled and mashed with milk and butter; 425 ml (½ pint) milk; salt and pepper; salt and pepper; 65 g (2½ oz) butter; 25 g (1 oz) flour; 100 g (4 oz) white button mushrooms; 225 g (½ lb) peeled shrimps or prawns; 225 g (½ lb) peeled shrimps or prawns; 450 g (1 lb) white fish; halibut, haddock or whiting fillets; 450 g (1 lb) white fish; halibut, haddock or whiting fillets; 450 g (1 lb) white fish; halibut, haddock or whiting fillets; 450 g (1 lb) white fish; halibut, haddock or whiting fillets

Preparation info

To serve
four-six

Difficulty
Easy

Appears in

British Cooking

By Caroline Conran

Published 1978

About

Ingredients

450 g (1 lb) white fish; halibut, haddock or whiting fillets
425

Europe
United Kingdom
Fish course
Pescatarian
Pie

Method

Put the fish in a baking tin with the milk, "season with salt and pepper and bake at 180°C, 350°F, Gas Mark 4 for 15-20 minutes, until it is just cooked through -the time will vary a little according to the thickness of the pieces of fi