WARNING: MAY CAUSE DROWSINESS
And you should absolutely take that warning seriously because the biggest mistake I made with this pie was to make it on a Wednesday morning just in time for lunch. After our first wet dog walk of Autumn, followed by a very gloomy morning catching up with chores and work, it seemed a pretty good idea to polish that all off with a piping hot fish pie. Oh and it was. It was warm, it was creamy, it was buttery… but it was so comforting that I could have very happily curled up on the sofa under a blanket and slept for the rest of the day after shoving in that final mouthful. It’s not that it was really that filling, it was just an incredibly cosy pie – something that would be absolutely perfect on a gloomy, snoozy Saturday or Sunday afternoon, not on a Wednesday afternoon when you’ve got back to back Zoom calls for the rest of the day.
Packed with everything you’d expect in a traditional fish pie (except the mash topping), this one gets a subtle glow up with the addition of a little fish sauce and lager, giving it a richer and slightly saltier flavour (but strangely, without making it taste too fishy). The sliced leeks and shallots balance by bringing a little sweetness to the creamy sauce, while the golden puff pastry lid adds the flaky, crunchy texture you’ll miss with the traditional mash topping. Do yourself a favour and serve it up with some tender stem broccoli – you’re not going to want to miss out on dunking them into the sauce!
Cosy Fish and Lager Pie
- 1 tbsp olive oil
- 1 banana shallot, sliced
- handful of spinach leaves, sliced and stalked
- half a leek, sliced
- handful of parsley, sliced and stalked
- 1 tbsp fish sauce
- 100ml cold water
- 150ml pale lager
- 25g butter
- 25g plain flour
- 150ml double cream
- 250g fish pie mix (pick one with plenty of smoked haddock)
- enough puff pastry to cover your chosen pie dish(es)
- splash of milk
- Set your oven to 180°C (fan)
- Add your oil and chopped shallot to a deep frying pan and fry on a medium heat until translucent. Add the chopped leek and spinach and fry together for about 5 minutes.
- Next, pour in a tablespoon of good quality fish sauce, 100ml of cold water and 150ml of pale lager. Bring to the boil, then turn the heat down to low and pop on the lid – leaving it to simmer while you make the roux.
- To make the roux, melt the butter in a saucepan on a medium heat then whisk in the flour until combined. Add the cream, stirring until any lumps are gone. Pour the sauce base into the frying pan and then stir to combine with the other ingredients. Pour in the parsley and fish, then leave to bubble without the lid for about seven minutes while you get on with preparing the puff pastry lid.
- Pour the fish pie mix into your chosen pie dish (I used two large ramekins), then seal with your puff pastry lid. Brush with a little milk, then cook in the oven for 25 minutes.
- Serve hot with with tender stem broccoli (great for dunking!) or peas. (…Then prepare to fall asleep on the sofa for the rest of the day because – fair warning – this is the cosiest of all the cosy pies!)
Have a lovely week guys!