Fish Pie and Mushy Peas and Carrots

This is a traditional British dish using white fish and white or béchamel sauce. Usually halibut, haddock or cod is used, but I often make this using tilapia. Fish is mixed with the white sauce and then topped with mashed potatoes instead of puff pastry which is often the case with savory pies and then baked. Sometimes shrimp or hard boiled eggs can be added along with the fish. This dish can be served with a salad but in our house we usually serve it along with mushy peas and carrots. This reminds my husband of his childhood days in London.
I have come across many other versions of fish pie and they all look scrumptious. It all depends on what you are in a mood for. You can add spinach or grated carrots and cheese all in the dish to get more out of the pie. Mustard and nutmeg both give that hmmm feel.

Fish Pie
Ingredients: (serves 4)
1/2 lb haddock, halibut or cod (I am using cod)
2 hard boiled eggs
Mashed Potatoes- for recipe go here.
Béchamel sauce - see recipe below.

1. Preheat oven to 425F 
2. Cut fish into bite-sized pieces, season with salt and pepper and put them in a greased dish. 
3. Pour bechamel sauce over the fish evenly coating all the pieces. The moisture in the sauce will cook the fish. 
4. Slice boiled eggs and arrange in a layer over the fish and sauce. 
5. On the top arrange the mashed potatoes. Brush the top with some egg wash. 
6. Bake in the middle rack for 30-35 minutes till the fish cooks through and the potatoes brown. 
7. Serve hot with steamed peas and carrots.

For Béchamel sauce
1 tbsp all purpose flour
1 tbsp butter
2/3 cup whole milk
Fresh parsley
salt and black pepper to taste

1. 1/4 tsp each dry mustard powder and nutmeg
2. Melt butter in a pan on medium heat and add flour. 
3. Stir constantly on gentle heat to cook the flour without browning about 1-2 min. 
4. Add warm milk slowly and cook until smooth and slightly thickened, stirring constantly. 
5. Remove from heat and stir in rest of the ingredients.