Usk Farmers Market Cheesy Fish pie ( a la Mary Berry)

This is what you need from Usk Farmers' Market

  • 4 large Onllwyn eggs
  • 1 onion peeled and chopped *
  • 1 tbsp chopped dill*
  • 350g smoked haddock fillet, skinned and sliced into chunks – Try Usk Vale Foods or Black Mountain Smokery,
  • 350g fresh haddock fillet skinned and cut not chunks – Usk Vale Foods
  • 1kg floury potatoes *
  • Fresh ground pepper – Usk Fair Trade
  • 100g Smarts Traditional Double Gloucester cheese grated
  • 50g Smarts Traditional Gloucester Cheese Harefield cheese, grated

*Try Pauls Organic Veg or Whitebrook Organic Growers

 

 

This is what you need from your store cupbaord

  • 50g plain flour
  • Juice of half a lemon
  • 600 ml hot milk
  • 3oz Butter

This is what you do

  1. Preheat the oven to 200c/gas mark 6. Grease a 1.7 – 2 litre baking dish.
  2. Make the topping. Place the potatoes in a pan of cold salted water. Bring to the boil and simmer for 15-20 minutes until tender. Drain and mash with about half of the butter and milk. Season with pepper then stir in the Harefield cheese and set aside.
  3. Hard boil the eggs for 10 minutes, drain and peel. Cut each egg into quarters.
  4. Make the filling. Melt the butter in a large pan, add the onion and fry gently to soften for a few minutes. Cover. Lower the hetr and simmer for about 10 minutes. Remove the lid, add the flour. Stir until combined, then gradually add the milk, continuing to stir over a medium heat until smooth and thickened.
  5. Add the dill, lemon juice and haddock. Season and stir, taking care not to break up the fish chunks. Remove the pan from the heat, add the Double Gloucester cheese,

then tip into the baking dish.

  1. Arrange the hardboiled egg quarters over the filling.
  2. Spread the cheesy mash over the top, taking care not to move the hardboiled eggs if possible.
  3. Bake in the oven for 30 -40 minutes or until the pie is bubbling around the edges and piping hot in the centre.

     

Beechtree Bees 2017

  1. Preheat the oven to 200c/gas mark 6. Grease a 1.7 – 2 litre baking dish.
  2. Make the topping. Place the potatoes in a pan of cold salted water. Bring to the boil and simmer for 15-20 minutes until tender. Drain and mash with about half of the butter and milk. Season with pepper then stir in the Harefield cheese and set aside.
  3. Hard boil the eggs for 10 minutes, drain and peel. Cut each egg into quarters.
  4. Make the filling. Melt the butter in a large pan, add the onion and fry gently to soften for a few minutes. Cover. Lower the hetr and simmer for about 10 minutes. Remove the lid, add the flour. Stir until combined, then gradually add the milk, continuing to stir over a medium heat until smooth and thickened.
  5. Add the dill, lemon juice and haddock. Season and stir, taking care not to break up the fish chunks. Remove the pan from the heat, add the Double Gloucester cheese,

then tip into the baking dish.

  1. Arrange the hardboiled egg quarters over the filling.
  2. Spread the cheesy mash over the top, taking care not to move the hardboiled eggs if possible.
  3. Bake in the oven for 30 -40 minutes or until the pie is bubbling around the edges and piping hot in the centre.

     

Beechtree Bees 2017