Ingredients with Measurements:
- 1 lb. shortcrust pastry
- 1 lb. potatoes, peeled and diced
- 1 lb. mixed fish (haddock, cod, salmon, etc.), cleaned and cut into chunks
- 1 onion, chopped
- 2 hard-boiled eggs, chopped
- 1/2 cup milk
- 1/2 cup heavy cream
- 2 tbsp. butter
- Salt and pepper to taste
- 6-8 small whole herrings, cleaned and heads removed
- 1 lemon, sliced
Special Equipment Needed:
- 9-inch pie dish
- Pastry brush
- Rolling pin
- Baking sheet
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. Roll out the shortcrust pastry on a floured surface and line the pie dish with it. Trim the edges and prick the bottom with a fork. Brush the edges with milk.
3. In a large saucepan, boil the potatoes until tender. Drain and mash them with the milk and cream. Season with salt and pepper.
4. In a frying pan, melt the butter and sauté the onion until soft. Add the fish and cook for a few minutes until it starts to flake. Add the chopped eggs and season with salt and pepper.
5. Spoon the fish mixture into the pie dish and spread it evenly. Pour the mashed potatoes on top and smooth it out.
6. Arrange the herrings on top of the mashed potatoes, with their tails poking out of the pie. Brush them with milk.
7. Bake the pie on a baking sheet for 45-50 minutes, or until the pastry is golden brown and the herrings are cooked through.
8. Serve hot, garnished with lemon slices.
Time:
Preparation time: 30 minutes
Cooking time: 50 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 450
Fat: 25g
Carbohydrates: 35g
Protein: 20g
Sodium: 450mg
Substitutions for ingredients:
- Use puff pastry instead of shortcrust pastry.
- Use sweet potatoes instead of regular potatoes.
- Use any firm white fish instead of mixed fish.
- Use shallots instead of onions.
- Use canned sardines instead of herrings.
Variations:
- Add some chopped bacon to the fish mixture.
- Add some grated cheese to the mashed potatoes.
- Use smoked fish instead of fresh fish.
- Add some chopped herbs (parsley, dill, chives) to the mashed potatoes.
- Use a mixture of seafood (shrimp, scallops, mussels) instead of fish.
Tips and Tricks:
- Make sure the herrings are fresh and cleaned properly.
- Boil the potatoes until they are very soft, so they mash easily.
- Brush the edges of the pastry with milk to make them golden brown.
- Serve the pie with a side of green salad or steamed vegetables.
Storage Instructions:
Store any leftover pie in an airtight container in the fridge for up to 3 days.
Reheating Instructions:
Reheat the pie in the oven at 350°F for 15-20 minutes, or until heated through.
Presentation Ideas:
Serve the pie on a large platter with lemon slices and a sprig of parsley.
Garnishes:
Lemon slices, parsley, chopped chives.
Pairings:
Green salad, steamed vegetables, white wine.
Suggested Side Dishes:
Green salad, steamed vegetables, mashed sweet potatoes.
Troubleshooting Advice:
- If the pastry is too dry, add a little water to it.
- If the mashed potatoes are too runny, add a little flour to them.
- If the herrings are not cooked through, bake the pie for a few more minutes.
Food Safety Advice:
- Make sure the fish is fresh and cooked properly.
- Wash your hands and utensils thoroughly before and after handling raw fish.
- Store the pie in the fridge and reheat it properly before eating.
Food History:
Cornish Stargazy Pie is a traditional dish from Cornwall, England. It is said to have originated in the village of Mousehole, where it was traditionally eaten on Tom Bawcock's Eve (December 23rd) to celebrate the fishermen's successful catch.
Flavor Profiles:
Savory, fishy, creamy, buttery.
Serving Suggestions:
Serve the pie as a main course for lunch or dinner.
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Region: British