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Fish pie from Crumb: The Baking Book by Ruby Tandoh

  • tarragon
  • plain flour
  • milk
  • butter
  • prawns
  • smoked fish
  • white fish of your choice

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Notes about this recipe

  • Eat Your Books

    See recipe for traditional variation.

  • anya_sf on February 26, 2019

    I made the mashed potato version and did grate some cheese over the top. I only used about half the smoked fish (which was boneless), but it seemed like enough relative to the fish (I used cod) and prawns. I added some peas to the filling. I should have made the potatoes drier, as they melded with the creamy filling and did not remain distinct (which wouldn't happen with the pastry-topped version). Still, the pie was quite good and satisfying on a cold night.

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