Gorgeous fish pie with salmon, parsley sauce and a cheesy mashed potato topping. I could eat this every day.
I love fish pie. And I’m not sure what else I can tell you about that. I just wrote the Greek post for this recipe, in which there were several things I could elaborate on. Greeks aren’t that familiar with this dish (unless they’ve lived in the UK) and it probably seems very odd to a lot of them. I mean fish with a white béchamel-y sauce? And cheese? All together? It goes against so many instincts. But boy does it create something wonderful. The word “pie” also needs an explanation for Greek readers, as “pie” in Greece equals pastry. Whether fyllo, or puff, or a type of shortcrust, when you say pie, you mean a filling wrapped in pastry. There are a few exceptions, with “pies” made with flour, but these are usually a “lazy” alternative to the real thing (which is pastry).
You guys on the other hand, I’m sure are familiar with this yummy creation. You probably also know how lovely parsley sauce is. When I was little we often had fish for dinner, with boiled potatoes and veg, usually carrots and peas. On my plate, everything was always heavily smothered in parsley sauce. If I could have got away with it, I would have chosen parsley sauce soup with maybe two pieces of potato and three peas in it. But in my mum’s book that didn’t constitute a healthy meal. Hm, I think I know what I’m making for dinner tonight.
So, I won’t go on and on. Here is my version of fish pie. It’s not that different to hundreds of other versions. But it’s gorgeous. And you can play around with it and add other types of fish, or even shrimp, according to the preferences of your own tastebuds. Enjoy.