Easy-peasy Fish Pie with Bacon

As a child, I looked forward to my mum’s potato casserole. Beautifully golden potatoes with a creamy filling. It was lush. I thought I would have a go at recreating that but as a pie. I like fish but I love bacon more, so to tone down the fishy notes I opted for a bacony flavour. And yes it turned out really good, but we all know mum’s version is always best.

Easy-peasy fish pie with bacon

Ingredients

  • 25g butter
  • 6 rashers streaky bacon, chopped
  • A handful of peas (put more or less if you prefer)
  • 1 birds eye chilli (optional)
  • 2tbsp plain flour
  • 1 chicken stock cube
  • 75ml double cream
  • 400g salmon
  • small bunch parsley, finely chopped
  • 200g ready-made shortcrust pastry
  • 3tbsp parmesan, grated
  • 1 organic, free-range egg, beaten
  • 2 tsp milk
  • Freshly ground black pepper

Instructions

  1. Preheat oven to 200 degrees.
  2. In a large saucepan, melt butter; cook bacon till golden brown, add the peas and birds eye chillies. Stir and then add the flour; cook, stirring, until mixture bubbles and thickens. Gradually stir in stock and cream. Stir over heat until mixture boils and thickens. Add fish; stir until heated through.
  3. Spoon mixture into dish. Top with ready-made shortcrust pastry, whisk the egg and milk, brush the pastry with this mixture. Sprinkle with cheese and freshly ground black pepper.
  4. Bake uncovered, about 25 minutes or until browned lightly.

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