A Creamy, Beany Fish Pie Gratin
If someone made me this on Mother's Day I'd kiss their face...
Hello folks. I’m dropping in quickly to say ‘hi!’ - and a Happy International Women’s Day for tomorrow - women, I salute us! - and to share this rather special recipe for a beany, creamy fish pie gratin I developed for the brilliant Bold Beans Cookbook by Amelia Christie Miller - a book I’ve recommended here before which I know some of you already love. And lots of you already know how much I rave about their beans, which have taken the UK by storm over the past couple of years. I thought it might be a good one for you all to have ahead of the weekend, in case you’re planning something for Sunday - which is Mother’s Day in the UK - or just if you’re on the hunt for a delicious pescatarian weekend recipe to make for yourself, your family or your friends, irrespective of that.
You can watch a little reel of me talking about it here on Instagram, but what I love about this recipe is that it includes all my favourite elements from a traditional fish pie: smoked fish and juicy prawns! creamy, leeky, lemony sauce! capers and soft herbs! a crunchy, cheesy Comte topping! But, by using creamy, delicious butter beans rather than potatoes for bulk, it speeds the whole thing up, meaning you don’t need to muck around making mash (and boy am I thankful for all the shortcuts atm). Plus it’s packed with beany goodness and still has that satisfying crispy-on-top texture. It’s a real winner and I’ve been meaning to share it with you for a while, so I thought I’d better get on with it! I hope you love this recipe below, as always, please do let me know how you get on.
And now a little update from me.