English Fish Pie

Ingredients

• 500 g starchy potatoes
• Salt
• 500 g pre‑cooked fish fillet (e.g., salmon)
• 250 g pre‑cooked shrimp
• 1 stalk leek
• 2 carrots
• 4 tbsp butter
• 2 tbsp flour
• 400 ml milk
• 100 g crème fraîche
• pepper (ground)
• soft butter (for the pan)
• 2 tbsp fresh chopped dill
• 2 tbsp lemon juice
• 50 g grated cheese (e.g., cheddar)
• 100 ml milk
• nutmeg
• 2 tbsp fresh chopped dill (or parsley as substitute)

Instructions

1. 1.

   Wash, peel and boil the potatoes in salted water for about 30 minutes.

2. 2.

   Preheat oven to 200°C (400°F) with fan or conventional heat.

3. 3.

   Rinse the salmon, pat dry and cut into bite‑sized pieces. Rinse the shrimp and pat dry. Clean the leek and slice into rings. Peel the carrots and dice them small.

4. 4.

   Melt 2 tbsp butter in a pot, sauté the leek and carrot for 2–3 minutes until translucent, add flour briefly, stir in milk, season with salt and pepper, then fold in crème fraîche. Remove from heat and taste‑adjust with more salt and pepper.

5. 5.

   Place fish, shrimp and dill into a greased baking or pie tin. Drizzle with lemon juice and pour the sauce over it.

6. 6.

   Drain the potatoes, let them steam dry slightly and mash. Stir in remaining butter, cheese and hot milk. Season with salt and nutmeg, spread over the fish mixture. Bake the English fish pie for about 35 minutes until golden brown.