Fish Pie With Parsnip Colcannon Recipe By Cherie Denham

We are delighted that Cherie has shared her Fish Pie recipe with Divertimenti's Cookery School. It's a hearty dish to share with all the family that she showcased at one of our recent demo events. Cherie's recipe was inspired by a trip to the Irish west coast, her pie features a golden and creamy parsnip colcannon lid. 

Ingredients:

Serves 8

• 300 g (101/2 oz) undyed smoked haddock fillet
• 300 g (101/2 oz) haddock fillet
• 300 g (101/2 oz) trout fillet
• 700 ml (24 fl oz/scant 3 cups) whole milk
• 1 onion, sliced
• 5 black peppercorns
• 2 bay leaves
• A few sprigs of parsley, plus 3 tablespoons finely chopped parsley
• 55 g (2 oz) unsalted butter
• 55 g (2 oz/scant 1/2 cup) plain (all-purpose) flour
• Sea salt and freshly ground black pepper

For the colcannon topping

• 1 kg (2 lb 4 oz) floury potatoes (I use Maris Piper), peeled and chopped into 3 cm (11/4 inch) pieces
• 2 parsnips, peeled and chopped into 3 cm (11/4 inch) pieces
• 1 Savoy cabbage, greenest leaves picked and thinly sliced
• 2 spring onions (scallions), sliced
• 110 g (4 oz) unsalted butter
• 55 ml (2 fl oz/scant 1/4 cup) double (heavy) cream

Method:

Place all the fish in a large saucepan skin side up and pour over the milk. Add the onion, peppercorns, bay leaves and parsley sprigs. Bring to a gentle simmer over a low heat and cook for 10 minutes, then cover and remove from the heat. Leave to stand for 10 minutes, or until the fish is just cooked. Once the fish is cooked, strain the milk and discard the onion, peppercorns, bay leaf, parsley sprigs, fish skin and any bones.

Clean out the saucepan and melt the butter over a medium heat. Add the flour and stir until you have a smooth paste. Gradually add the reserved warm milk, stirring constantly for 2 minutes until the sauce is smooth and thickened. Remove from the heat, add the chopped parsley and season with salt and pepper. Stir to combine, then set aside.

For the colcannon topping, put the potatoes and parsnips into a saucepan and cover with cold water. Season with salt. Bring to a simmer over a medium heat and cook for 15–20 minutes until soft, then drain and leave to steam-dry for about 5 minutes.

Preheat the oven 180°C fan (400°F/Gas 6).

Fill another saucepan with water and bring to the boil. Drop in the cabbage and simmer for 3–4 minutes, then drain and set aside.

Place the potatoes and parsnips back into their pan, season well and mash until smooth. Place the pan back over the heat and push the potatoes over to one side, then add the spring onions, three quarters of the butter and the cream. When simmering, add the cabbage and mix to combine. Check and adjust the seasoning as needed.

To assemble the pie, gently break up the fish fillets, keeping the pieces chunky, and place in the bottom of a baking dish. Pour over the sauce and then top with the colcannon, starting at the edges and moving into the middle. Dot the remaining butter over the top.

Place the pie onto a baking sheet and cook on the middle shelf of the oven for 30–35 minutes until the topping is kissed golden brown and the filling is bubbling.