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!
I really struggle to eat fruit when the weather’s cold and miserable. When stomping through the door after getting drenched by the rain or frozen in the snow, I don’t think anybody was ever heard to groan and desperately utter the words, “God, I’m gasping for an orange.” This time of year (…pfft, who am […]