Kedgeree Fisherman's Pie with Winter Vegetable Topping

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Kedgeree Fisherman's Pie with Winter Vegetable Topping

Kedgeree Fisherman's Pie with Winter Vegetable Topping is a modern British recipe for a classic rich, baked fish pie of a mixed fish base in a cheesy white sauce base flavoured with curry powder and coconut that's topped with a potato, parsnip, swede and potato mash before being finished in the oven. The full recipe is presented here and I hope you enjoy this classic British version of: Kedgeree Fisherman's Pie with Winter Vegetable Topping.

prep time

20 minutes

cook time

70 minutes

Total Time:

90 minutes

Serves:

4–6

Rating:

Tags : Spice Recipes Vegetable Recipes Milk Recipes Baking Recipes British Recipes

This recipe came about because I had smoked mackerel in the refrigerator that had to be used up and I had a box of mixed root vegetables for stew. I wanted to do something different with them, so this recipe was born.

Ingredients:

For the Winter Mash Topping:
2 carrots, peeled and sliced
2 parsnips, peeled and sliced
1/2 swede (yellow turnip), peeled and sliced
6 medium floury potatoes, peeled and sliced
50g butter
70ml whole milk
1/2 bunch chives, finely chopped
salt and freshly-ground black pepper, to taste
1 onion, thinly sliced
8 button mushrooms, sliced

For the Fish:
4 fillets of white fish
2 tuna steaks
2 smoked mackerel fillets, skinned and flakes
60g butter
2 tbsp plain flour
300ml milk
60ml single cream
1 tbsp curry powder
50g flaked coconut
freshly-ground black pepper, to taste
sea salt, to taste
1 celery stick, chopped
100g cheese, grated
60g cooked rice

Method:

Bring a pan of salted water to a boil, add all the vegetables and simmer for about 20 minutes or until tender. Drain the vegetables, return to the saucepan then mash roughly. Add the butter, milk, and chives then mash until smooth before seasoning with salt and black pepper. Set aside until needed.

Roughly cut the raw fish into cubes. Add to a pan with the milk and bring to a simmer. Cook for 5 minutes then take off the heat and strain (reserve the milk). Arrange the onions and button mushroom in the base of a baking dish. Scatter over the fish pieces and the flaked smoked mackerel then set aside.

Melt the butter for the sauce in a saucepan, scatter over the flour to form a smooth roux then work in the milk and cream until smooth. Bring to a simmer then whisk in the curry powder and flaked coconut. along with the celery stick. Bring to a simmer then add the cheese. Heat until the cheese has melted then bring to a simmer and stir in the rice. Continue cooking until thickened then stir in the chives.

Pour the sauce over the fish then top with the winter mash mixture. Transfer to an oven pre-heated to 200°C and bake for about 40 minutes, or until piping hot and golden brown on top.