Smoked fish pie with cheesy pastry topping
Place the raw fish in a wide pan, add the quartered onion and bay leaf and pour over the milk. Bring to the boil, reduce the heat and simmer for about 5 minutes, or until the fish is just cooked.
Remove the fish using a fish slice and place in an oven proof dish about 22cm in diameter. Discard the onion and bay leaf from the dish and put into a compost bin or stock. Put the milk to one side for use later.
Bring a small pan of water to the boil and hard boil the eggs; carefully lower the eggs into the water and boil for 8 minutes. Drain and run under cold water; peel the eggs, cut into chunks and place on top of the fish.
Flake the smoked mackerel and distribute over the eggs and cooked fish.
To make the sauce; melt the butter in a pan, stir in the flour and cook for one minute over a moderate heat. Gradually add the milk used to poach the fish, whisking all the time, and simmer for 1-2 minutes until you have a smooth, slightly thick sauce.
Remove the sauce from the heat, add the crème fraiche, season with salt, ground black pepper and nutmeg. Pour the sauce over the fish and the eggs.
Preheat the oven to 200°C (400°F) mark 6. Thickly grate the frozen pastry straight over the top of the fish pie, sprinkle with cheese and cook for about 25-30 minutes or piping hot and the topping is crisp and golden.
To freeze: Complete up to step 3. Cover, label and freeze for up to 3 months.
To use: Defrost overnight in the fridge and complete the recipe from step 4.
Make the most of your leftovers
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Keep your fridge at 5°C or below
Did you know that adjusting the temperature of your fridge could help to preserve your food for three days longer than usual? A big win to help keep your food fresher for longer. Our fridge temperature tool can help you learn how to change the temperature on your specific fridge brand.