Kedgeree fish pie
By Sarah Cook
If you like the subtle spicing and smokiness of the traditional brunch dish, you’ll love the flavours of this mash-topped pie
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Prep:30 mins
Cook:1 hrs 15 mins
plus chilling - Serves 6
- More effort
Nutrition per serving
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kcal 626
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fat 27g
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saturates 16g
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carbs 62g
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sugars 11g
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fibre 8g
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protein 37g
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salt 1.7g
Ingredients
- 12 quail eggs
- 400g can light coconut milk
- 400ml whole milk
- ½ small pack coriander, leaves chopped, stalks left whole
- ½ small pack parsley, leaves chopped, stalks left whole
- 350g skinless smoked haddock fillet, cut into 2-3cm cubes
- 350g skinless sustainable white fish (cod, unsmoked haddock or pollack work well), cut into 2-3cm cubes
- 85g butter
- 1 large onion, finely chopped
- 85g plain flour
- zest and juice 1 lemon
- 200g fresh or frozen peas
- 1.4kg bag floury potatoes (we used King Edward), cut into large chunks
- 2 tsp turmeric
- 25g butter
- 2 tbsp mild curry powder
- 300ml milk
Method
For the mash topping, bring a large pan of water to the boil. Add the potatoes and turmeric, and simmer until the potatoes are completely tender. Drain well and tip back into the pan to steam-dry over a low heat. Meanwhile, melt the butter in a small pan and add the curry powder to cook for a couple of mins. Stir in the milk and warm through. Mash the potatoes until really smooth (use a potato ricer if you have one), then stir in the buttery, curried milk. Season well and set aside while you make the filling.
Bring a medium pan of water to the boil. Add the quail’s eggs and boil for 3 mins. Plunge into a bowl of cold water to cool quickly, and peel.
Mix the coconut milk and whole milk in a frying pan with the coriander and parsley stalks, and heat until just a couple of bubbles appear. Add all the fish, cover and cook for 5-8 mins until just cooked. Lift the fish onto a plate and strain the milk into a jug.
Melt the butter in a large frying pan, add the onion and fry gently until soft. Stir in the flour for 2 mins, then stir in the milk mixture, a little at a time, until you have a smooth sauce. Bring to the boil and simmer for 5 mins, stirring continuously until thickened. Turn off the heat and stir in the lemon zest and juice, peas and chopped herbs with some seasoning to taste.
Put the fish and quail’s eggs back in the pan, then tip into an ovenproof dish. Pipe or spoon the mash on top. Can be made 1 day ahead, covered with cling film and chilled. Or freeze for up to 3 months – defrost thoroughly in the fridge before cooking.
Heat oven to 200C/180C fan/gas 6 and bake for 30-35 mins until golden on top and bubbling underneath.
