...in a little dishy, when the boat comes in.
Now in the pie world, or to put it more accurately, the 'enclosed food kingdom', with pie being a species (pasties, calzones etc are other species) then 'potato topped' pies are either a subspecies or genus. Just like the inimitable shephard's (though cottage is just a cow sheep's clothing), the fish pie doesn't fit for some people into the pie species at all. altogether lighter, less carby and less lardy, non-pastry pies are more like serving suggestions for filling than a dish in itself, however... I love a good fish pie.
I once went out with a food snob and being one myself (barring a late night crisp sandwich or occasional McDonalds cheeseburger at 2am) we bantered our way into a competitive corner of mid-week fine dining (at home of course) and cooking clubs. His one guilty pleasure however, was a frozen Mariner's pie. 45 minutes in the oven and contained in the worryingly melted plastic container was his salty sloppy idea of indulgence.
Myself, I prefer to knock a real one up, and no-two have ever been the same.
Yesterday's delish dish was chunks of haddock and prawns (I couldn't be bothered to go to a better/bigger supermaket to find anything more interesting than that), in a cream-cheesey bay leaf sauce with peas and buttery mash. Served with some reduced green beans and english mustard for the boy (put on everything... except cake).
It was nice, but not great. I forgot the capers, still haven't got round to buying a black peppermill so had no pepper, but the creamy sauce (roux, then milk then bay then onion salt then bit of philly) was smashing and with a grated cheese top it was the perfect end to a freezing day.
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