Davidstow Fish Pie
A classic fish pie is a treat for the whole family and our new recipe has a few hidden tricks up its sleeve. Firstly the mashed potato is enriched with a generous grating of Davidstow Crackler. We also use a vermouth instead of white wine for the white sauce to add extra botanicals that complement our cheddar and the herbs in the pie.
Prep time: 30 minutes
Cooking time: 40 minutes
Skill level: Medium
• 500ml Milk
• 500g Potatoes, peeled and boiled
• 150g Davidstow Cheddar 18 month Crackler, grated
• 500g Mixed fish: haddock, salmon, prawns, cod
• 1 onion, finely sliced
• 1 tbsp capers
• 3 hard boiled eggs
• 100g peas
• 100g sweetcorn
• 100ml vermouth
• 100g butter
• 50g flour
• 1 tbsp chopped dill or parsley
1. Start by making your white sauce in a saucepan. We combine the melted butter with onion for the pie mix at this early stage.
2. Soften the onion in half your butter. Then add in the plain flour and stir the mixture into a roux paste.
3. Next add in the vermouth and milk. Allow the white sauce to thicken and stir continuously to remove any lumps. Once it is a smooth velvety sauce set to one side to cool.
4. Then preheat your oven to 180˚C. Add your peas, sweetcorn, capers and herbs to the cooling white sauce and finally your chopped fish.
5. Meanwhile mash your potatoes and add in the remaining butter and 100g of your cheese for a rich and glossy mash. Once it is smooth enough, transfer to a piping bag if you feel like making your fish pie extra special alternatively you can top your pie with a more rustic mashed potato layer.
6. Fill an oven proof dish with your fish pie mix and boiled eggs. Top with cheesy mash and sprinkle with the remaining Davidstow Cheddar. Bake for 35-40 minutes until the pie is golden and bubbling. Serve with wilted greens.
Buy your cheese online
This recipe uses Davidstow Crackler cheese. You can now buy our cheeses online. Click below to shop now.
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