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.
- 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
- Preheat oven to 200 degrees.
- 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.
- 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.
- Bake uncovered, about 25 minutes or until browned lightly.