Ingredients with Measurements:
- 1 lb. shortcrust pastry
- 1 lb. potatoes, peeled and cubed
- 1 lb. haddock fillets, skinned and boned
- 1/2 lb. smoked bacon, diced
- 1 onion, chopped
- 2 tbsp. butter
- 1/2 cup milk
- 1/2 cup heavy cream
- 2 tbsp. all-purpose flour
- 2 tbsp. chopped fresh parsley
- Salt and pepper to taste
- 6 hard-boiled eggs
- 6 small whole herrings, cleaned and heads left on
- 1 lemon, sliced
Special equipment needed:
- 9-inch pie dish
- Rolling pin
- Pastry brush
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
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. Chill in the refrigerator for 30 minutes.
3. Boil the potatoes in salted water until tender. Drain and mash with the butter, milk, and cream. Season with salt and pepper to taste.
4. In a pan, fry the bacon until crisp. Add the onion and cook until softened. Stir in the flour and cook for 1 minute. Gradually add the milk, stirring constantly, until the sauce thickens. Add the parsley and season with salt and pepper to taste.
5. Cut the haddock fillets into bite-sized pieces and add them to the sauce. Cook for 5 minutes until the fish is cooked through.
6. Arrange the hard-boiled eggs in the pie dish and pour the fish mixture over them.
7. Cut a slit down the back of each herring and remove the guts. Rinse the fish and pat dry. Arrange the herrings on top of the fish mixture, with their heads poking out of the pastry.
8. Cover the pie with the mashed potatoes, making sure to seal the edges.
9. Bake the pie on a baking sheet lined with parchment paper for 45-50 minutes until the pastry is golden brown.
10. Serve hot, garnished with lemon slices.
Time:
Preparation time: 30 minutes
Cooking time: 50 minutes
Temperature:
375°F (190°C)
Serving size:
6 servings
Nutritional information:
Calories: 590
Fat: 32g
Carbohydrates: 48g
Protein: 26g
Substitutions for ingredients:
- Instead of haddock, you can use other white fish such as cod or pollock.
- Instead of smoked bacon, you can use pancetta or ham.
- Instead of parsley, you can use other herbs such as thyme or chives.
Variations:
- You can add other seafood such as shrimp or scallops to the pie.
- You can use a different type of pastry such as puff pastry or filo pastry.
- You can make mini pies instead of one large pie.
Tips and tricks:
- Make sure to seal the edges of the mashed potatoes to prevent the filling from leaking out.
- You can make the pie ahead of time and reheat it in the oven before serving.
- Serve the pie with a side salad or steamed vegetables.
Storage instructions:
Store the leftover pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pie in the oven at 350°F (180°C) for 15-20 minutes until heated through.
Presentation ideas:
Serve the pie on a large platter and garnish with lemon slices and fresh herbs.
Garnishes:
Lemon slices and fresh herbs such as parsley or thyme.
Pairings:
Serve the pie with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
A side salad or steamed vegetables such as broccoli or green beans.
Troubleshooting advice:
- If the pastry is soggy, try baking it for a few more minutes to crisp it up.
- If the filling is too runny, add more flour to thicken the sauce.
Food safety advice:
Make sure to clean the herrings thoroughly before using them in the pie.
Food history:
Stargazy pie is a traditional Cornish dish that originated in the fishing village of Mousehole. The pie is named after the stargazy fish, which is a type of small herring that is caught off the coast of Cornwall.
Flavor profiles:
The pie has a rich and savory flavor, with the smoky bacon and creamy mashed potatoes complementing the tender fish and hard-boiled eggs.
Serving suggestions:
Serve the pie as a main course for a hearty and satisfying meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: British