The Best Fish Pie in the World

The World's finest Fish Pie

The World’s Finest and Best Fish Pie

To those in the know this fish pie is the one and only ‘Bumborough Pie’. 

Ingredients:

Filleted chunks of:

• ·         Cod 
• ·         Smoked Haddock
• ·         Salmon

A handful of shelled large prawns

A handful of shelled mussels

Stiff mashed potato allowed to go cold but not to dry out  – not pushed through a ricer or over creamed –  and enough to cover your pie with a layer 2 inches (50mm.) thick.

A small carton (250 mls) of double cream

150 grams of cheddar cheese (red gives best colour)

A handful of thawed frozen peas

A handful of cheese for the topping.
A teaspoon of English Mustard powder

Method:

·         Place the raw fish, thawed peas and cooked shellfish in a shallow ovenware dish and season with a little salt and white pepper.

·         Pour the cream into a small saucepan, add the mustard powder and stir in the 150 grams of cheddar.

·         Keep stirring the cream over a low heat and until all the cheese melts into the cream.

·         Pour the  hot cheesy cream over the raw fish mixture

·         Pile the mash on top of the fishy creamy cheesy mixture and flatten to the edges of the dish with a fork

·         Sprinkle the remainder of the cheese on top of the mash

·         Place the pie in a fan oven at 170C fan and cook for 40 minutes

·         Remove from oven, serve immediately and eat with carrots and green beans or a green salad.

·         A Sauvignon Blanc or Draught Guinness goes very well with this dish.

Enjoy this fish pie, it is as good as fish pie gets!

Credit: This recipe was created by Essex master chef - William 'Bimbar' Roberts