Cornish Fish Pie

There appear to be many variations of Cornish Fish Pie. This version contains boiled egg which makes for a visually attractive as well as lovely tasting experience. The goats’ milk, butter and cheese just seem to go so well with the fishy theme, this is a recipe that is a joy to make as well as eat.

600g Maris Piper potatoes, peeled and cubed

100g goats’ butter 500ml goats’ milk

2 bay leaves

5 peppercorns

500g white fish, Cod / Haddock / Whiting

200g baby prawns, peeled

4 hard boiled eggs, chopped

50g plain flour

1 tablespoon parsley, chopped

100g goat’s cheese, coarsely grated

Pre-heat the oven to 200°C /Gas 6.

Boil the potatoes until soft, drain and mash with half the butter and a little of the St Helen’s Farm goats’ milk, season. In a saucepan bring the rest of the milk to a simmer, add the bay leaves, peppercorns and white fish, cook for five minutes then strain through a sieve, keeping the poaching milk.

Flake the fish into an ovenproof dish approx 25cm x 20cm, sprinkle over the prawns and chopped hard-boiled eggs and leave to one side.

To make the sauce, melt the remaining butter in a saucepan then stir in the flour until a smooth paste has formed. Gradually add approx 300ml of the poaching milk, a little at a time, making sure to keep stirring, add more milk if the sauce becomes too thick, until you have a smooth sauce, season with salt and milled pepper. Add the parsley and pour over the fish.

Finally, top with mashed potato and sprinkle with the cheese, cook for 20 minutes until bubbly and golden, serve.

Cooking time: 30 mins