Fish Pie

For me, a fish pie has to include a combination of smoked fish and un-smoked fish, a handful of prawns, a rich sauce, a mashed potato border, and a cheesy top. None of this parsley sauce nonsense or pastry tops!



350ml  Full-cream milk

1          Bay leaf

300g    Undyed smoked haddock

300g    Cod, skinned

200g    Large, raw, fresh peeled prawns (or 300g frozen and thawed)

40g      Butter

30g      Plain flour

10g      Pack fresh dill, fronds picked and chopped

2 tbs     Dijon mustard

Finely grated zest of 2 small lemons

Handful of grated cheddar cheese


For the mash

700g    Potatoes, such as Maris Piper, cut into even chunks

35g      Butter

50ml    Full-cream milk


Preparation and cooking

Make the mash. Cook the potatoes in a saucepan of lightly salted boiling water for 15-20 minutes, until tender. Drain well, return to the pan and mash with the butter and milk until smooth, but dry in consistency. Season well and then transfer to a wide ovenproof dish. The mash should be arranged around the edge of the dish to make a wall for the fish and sauce.

Meanwhile, make the filling. Put the milk and bay leaf in a wide, deep frying pan over a medium heat. Bring just to simmering point, then add the haddock and cod (halve to fit in the pan, if necessary). Poach for 5 minutes, then transfer to a plate using a slotted spoon. When cool enough to handle, flake the haddock into chunks, discarding the skin and any bones. Cut the cod into bite-size pieces and arrange in the ovenproof dish with the flaked haddock and prawns.

Preheat the oven to 200°C. Melt the butter in a large saucepan over a medium heat. Stir in the flour and cook for 1 minute. Gradually stir in the infused milk and bring just to the boil, stirring constantly. Simmer for a few minutes until thickened. The sauce should not be too wet, otherwise it will soak into the mash potato wall. Remove from the heat and stir in the dill (optional), mustard and lemon zest. Season well, and pour over the fish. Sprinkle the top with the cheddar cheese.


Place the pie on a baking sheet and cook in the oven for about 35 minutes or until turning golden and bubbling hot throughout.


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