750g floury potatoes, peeled and cut into large chunks
pinch of salt
2 egg yolks
1 tbsp plain flour
175ml fish stock
200ml creme fraiche
1 tbsp chopped fresh tarragon
zest of 1/2 a lemon
750g fish pie mix (we used a mix of prawns, haddock and smoked cod)
- Place the potatoes in a saucepan and cover with water. Add a large pinch of salt and bring to the boil. Gently simmer, partially covered with a lid, for about 20 minutes, or until the potatoes are completely tender. Drain thoroughly and return the potatoes to the pan over a low heat for a couple of minutes to steam off any remaining water. Use a potato ricer or masher to mash the potatoes.
- Beat in the egg yolks, 25g of the butter and 50ml of the milk and season to taste with freshly fround black pepper and salt.
- Preheat the oven to Gas 4/180C. Place the remaining butter in a small saucepan with the remaining milk, the flour and the fish stock and gently bring to the boil, whisking constantly. Keep whisking as the mixture boils and thickens to form a smooth sauce. Simmer for 3 minutes. Remove from the heat and stir in the creme fraiche, tarragon and lemon zest and season with plenty of pepper and just a little salt.
- Distribute the fish mix over the base of a medium, ovenproof dish. Pour the sauce evenly over the fish and spread the mash over the top, working from the outside in. Use a fork to rake over the top, creating a rough surface. Bake for 30-35 mins until golden on top and bubbling beneath.
Source: Tesco instore recipe card