2 pounds potatoes, peeled and chopped into 1" pieces
4 tablespoons butter, divided
2 tablespoons flour
4 scallions, finely sliced
2 cups milk (including a ¼ cup for the mashed potatoes)
1 salmon filet
1 cod filet
1 haddock filet (if not available, use a second cod filet)
1 tsp Dijon mustard
a small bunch of chives, snipped
½ cup frozen corn
½ cup frozen peas
½ cup grated cheddar cheese
paprika, for garnish
Preheat the oven to 400 degrees and butter an ovenproof baking dish (use a casserole dish; a 9x13 might be too big).
Rinse the fish under cold running water and pat dry with paper towels. Cut the fish into 1-inch chunks and set aside.
Put the potatoes in a large pot and cover with enough water so that the water level is at least an inch above the potatoes. Bring to a boil over high heat, then lower the heat and simmer until tender (the potatoes should give easily when speared with a fork).
Drain the potatoes in a colander set over a big bowl. Return the hot pot to the stove and heat ¼ cup of the milk and butter over low heat until steaming but not boiling. Return the potatoes to the pan and gradually mash the potatoes in the pot, folding in the milk and butter as you go. Season the potatoes with salt and pepper (go easy on the salt, because you'll have cheese in the fish pie which will make the dish saltier). Set aside.
Melt the butter, flour and spring onions in another pan and heat over medium-low heat until the butter has melted, stirring regularly. Cook for 1 -2 mins. Gradually whisk in the milk using a balloon whisk if you have one. Bring to a boil, stirring/whisking vigorously to avoid any lumps and sticking at the bottom of the pan. Cook for 3 – 4 minutes until thickened.
Remove the pan from heat and stir in half the cheese (if using), fish, mustard, chives, corn and peas. Spoon into an ovenproof dish.
Spread the mashed potato on top and sprinkle with the remaining cheddar cheese. Sprinkle paprika on top. (Note: at this point you can cover and refrigerate until you're ready to bake).
Bake in the oven for 20 - 25 mins or until golden and bubbling at the edges.
Recipe by Grits and Chopsticks at https://www.gritsandchopsticks.com/the-gravy-train/2017/02/english-fish-pie.html