Fish & Chip Pie

 I discovered a recipe by Claire Thomson in the Telegraph on a cold winter day with a new delivery from Sitka Salmon Shares in my freezer.  I just had to try it.  I'm so glad I did; it is creamy, comforting, and delicious. 

I like to have some vegetable with meals and felt this recipe would be improved with the addition of texture and flavor.  I added some smoked mushrooms that I had in the frig.  I think the addition of peas would be very nice for texture and color if you don't happen to have smoked mushrooms in your refrigerator (that will be another blog post soon!)

The crispy potato topping is genius! A riff on fish and chips and on a pot pie.  I love the crunch.  I sliced russet potatoes into discs; but next time I will cut them into 2" chunks or fat sticks and scatter over the top.  It will be easier to eat. 

The recipe can easily be made dairy free by using oat milk and plant butter or ghee.  The fish could be replaced with tofu.  If you try the tofu option, be sure to warm up your milk as in the recipe below and season it well.  

Claire suggested serving this will mashed peas.  I think that would be a delicious addition!

There are a lot of steps in the recipe.  You can overlap some of them or just do them one at a time.  In the end, everything will be combined in one dish and baked, so you don't have to worry about anything getting cold.