Nothing beats a Cornish Fish Pie, packed full of delicious sustainably sourced, local fish and St Ewe free-range eggs! Chef Guy Owen's recipe is a proper job!
- In a pan place the fish, onion, bay leaves and enough milk to cover the fish. Bring to the boil, take off the heat and allow to poach for 2 mins until the fish is just cooked.
- Strain over a bowl, reserving the milk and flake the fish into 3-4cm pieces and place in your pie dish.
- Take 25g of butter and melt in a pan over a medium heat. Add the flour, cook out slowly stirring all the while and gradually add the reserved poaching milk to make a béchamel. Whisk quickly as you add the milk to avoid any lumps.
- Once at a lovely smooth consistency, add Worcestershire sauce, both mustards and chopped parsley.
- Build the pie by adding your quartered eggs to the fish in your pie dish, cover with plenty of sauce and allow to cool whilst getting on with your mash.
- Take the milk, cream, thyme and garlic and warm in a saucepan. Bring to just before simmering point, take off the heat and allow to infuse for around 20-30 minutes.
- Peel and halve your potatoes, bring to the boil in a saucepan and simmer until tender. Once cooked, drain thoroughly and mash, gradually adding the warm milk and butter a little at a time, until you have a smooth consistency. Season with ground black pepper and salt to taste.
- Either pipe or fork on the mash to the top of your fish pie mixture. Finish with your grated cheese and bake for a further 20-25mins, until piping hot throughout and golden brown. Delicious with peas!