Fishy Potato Pie

Thermomix recipe: Fishy Potato Pie. Ready in 75 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 250 g plain flour, plus extra for dusting
• 125 g cold unsalted butter, cut into cubes
• 50 g ice-cold water
• 1/2 tsp salt
• 700 g potatoes, peeled and cut into 3 cm pieces
• 50 g milk, for mash
• 20 g butter, for mash
• Salt and freshly ground black pepper, to taste
• 1 onion, quartered
• 1 celery stalk, cut into 3 cm pieces
• 20 g olive oil
• 30 g plain flour
• 400 g milk, for sauce
• 100 g fish stock
• 200 g smoked cod fillet, skinned and flaked
• 100 g kipper fillets, skinned and flaked
• 50 g canned sardines in oil, drained and flaked
• 50 g canned mackerel in oil, drained and flaked
• 100 g scallops, fresh or frozen (thawed)
• 200 g baked beans (half a standard can)
• 1/2 tsp dried dill or parsley
• 1/4 tsp white pepper

Instructions

1. To make the pastry: Place flour, cold butter, and 1/2 tsp salt into the mixing bowl. Mix 10 sec / Speed 5.
2. Add ice-cold water. Knead 30 sec / Dough mode. Remove dough, flatten slightly, wrap in cling film, and refrigerate for 30 minutes.
3. To prepare potatoes: Place 700 g peeled and chopped potatoes into the simmering basket. Add 500 g water to the mixing bowl. Insert simmering basket.
4. Cook 20-25 min / Varoma / Speed 2, or until potatoes are tender. Carefully remove simmering basket and discard water from the bowl.
5. To make mash: Add cooked potatoes, 50 g milk, 20 g butter, salt, and pepper to the mixing bowl. Insert butterfly whisk.
6. Mash 30 sec / Speed 3. Remove butterfly whisk and set mash aside in a bowl. Clean and dry the mixing bowl.
7. Preheat oven to 180°C (350°F). Lightly grease a 20 cm pie dish. On a lightly floured surface, roll out the chilled pastry and line the pie dish. Trim edges and prick the base with a fork.
8. Blind bake the pastry shell for 10-12 minutes, or until lightly golden. Remove from oven and set aside.
9. To make the fish filling: Place onion and celery into the clean mixing bowl. Chop 3 sec / Speed 5. Scrape down sides of the bowl.
10. Add 20 g olive oil. Sauté 5 min / 120°C / Speed 1.
11. Add 30 g plain flour to the bowl. Cook 2 min / 100°C / Speed 1.
12. Add 400 g milk and 100 g fish stock. Cook 8 min / 90°C / Speed 2 (Reverse), placing the simmering basket on the lid instead of the measuring cup to allow steam to escape.
13. While the sauce cooks, prepare the fish: Flake the smoked cod and kipper. Drain and flake the canned sardines and mackerel. If using fresh scallops, pat them dry.
14. Pause the machine and scrape down the sides and bottom of the bowl. Check the consistency of the sauce; it should be thickening. If too thick, add a splash more milk or stock.
15. Add flaked smoked cod, kipper, sardines, mackerel, scallops, baked beans, dried dill/parsley, and white pepper to the bowl. Cook 2 min / 90°C / Speed 1 (Reverse).
16. Pour the fish filling into the blind-baked pastry shell. Carefully spoon the mashed potato over the fish filling, spreading it evenly to cover. You can create decorative patterns with a fork.
17. Bake in the preheated oven for 20-25 minutes, or until the potato topping is golden brown and the filling is bubbling.
18. Let the pie rest for 5 minutes before serving. Serve hot.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.