Stargazy-Style Cornish Fish Pie
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Ingredients
- 400 g sardine fillets
- 4 smoked streaky bacon rashers
- 3 eggs
- 100 ml dry cider
- 1 tsp english mustard
- 600 g potatoes
- 30 g butter
- 50 ml whole milk
Nutrition (per serving)
- Calories
- 507 kcal
- Protein
- 32.8 g
- Carbohydrate
- 25 g
- of which sugars
- 2.8 g
- Fat
- 28.7 g
- of which saturates
- 10.4 g
- Fibre
- 3.3 g
- Salt
- 1.41 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Peel and boil the potatoes for 15-18 minutes until tender, then drain and mash with the butter and whole milk.
- 2
Meanwhile, hard-boil the eggs for 8 minutes, then cool under cold water, peel and quarter.
- 3
Fry the smoked streaky bacon rashers for 5-6 minutes until starting to crisp, then chop roughly.
- 4
Lay the sardine fillets in a baking dish, tuck the bacon and quartered eggs among them, and mix the english mustard into the dry cider before pouring it over.
- 5
Spoon the mashed potato over the top, spreading to the edges and roughing up the surface with a fork.
- 6
Bake at 190C (170C fan, gas 5) for 25 minutes until the fish is cooked through and the potato topping is golden.
- 7
Rest for 5 minutes before serving.
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