Hi there subscribers!
We have reached the time of year where my recipe development is very much guided by what I fancy eating on any given day. You will all know by now that I truly believe good food to be uncomplicated food, and I especially love the nostalgic foods that take me back to being around the table with my family growing up.
This week’s newsletter comes at you from a drizzly week, where a hearty dose of comfort was required, so you are getting my classic fish pie recipe. My mum made it often when I was growing up, and I always adored it. I know there are a few “if-it-has-a-mash-top-it-isn’t-a-pie” people out there, but I am not one of them.
In today’s edition, you’ll get the lowdown on how to make a fish pie actually nice - the perfect mash consistency; fish ratios; to egg or not to egg? I cover it all.
This edition of the newsletter is for paid subscribers only, so if you’d like to get the recipe and support my work, I’d recommend upgrading your subscription to paid. It only costs £3.99 a month (or £40 for the year), and gets you tonnes of recipes, recommendations and fun competitions.
I’m so grateful to you all for subscribing to Feeder - thank you!
Sophie x
The Recipes
A Classic Fish Pie
A fish pie is a British classic that has a few haters, but done well, it is truly one of the most comforting dishes.
So, what do I mean by done well?
The sauce needs to be wet enough to provide you with a gravy (no other sauces should be needed with this meal, though if you like it with ketchup, that is your perogative), and your mash needs to be firm enough to act as a crisp topping, but not too heavy that it sinks into the sauce.
There is a formula to building a fish pie filling that is balanced and not overwhelming meaty/claggy. A good fish pie in my mind contains: