Miguel Barclay’s fisherman’s pie
- 1 potato, peeled and roughly cubed
- Handful frozen peas
- ½ onion, chopped
- 200ml milk
- 1 frozen white fish fillet
- 1 clove garlic, crushed
- 1tsp olive oil
- 1tsp plain flour
- 25g breadcrumbs (3-day-old bread, blitzed or grated)
Preheat your oven to 190C/170C Fan/Gas 5.
Put the potato in a pan, cover with water, bring to the boil then simmer until tender. Add the peas and bring back to the boil. Drain, then return to the pan. Mash the potato and peas with a drizzle of the olive oil and season with black pepper.
Meanwhile, pan-fry the onion in a little of the olive oil over a medium heat - cook for 2-3 mins until soft but not browned. Season well with black pepper and add the flour. Stir for 1min then slowly add the milk, stirring continuously, to create a sauce.
Cut the frozen fish fillet into bite-sized chunks using a serrated knife and add them to the sauce. Simmer for 5 mins to thaw the fish, then transfer the mixture to a small ovenproof dish. Spoon the mash over the fish filling.
In a small bowl, combine the breadcrumbs with the remaining olive oil, a good grind of black pepper and the crushed garlic clove. Scatter them over the mash to create the crunchy topping.
Cook the pie in the oven for about 20 mins, until the crumb topping turns golden brown and the filling is piping hot.