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Fish pie recipe

Fish pie

A great British classic

Preparation30 Mins
Cooking Time30 Mins

The fish pie is a British classic, but I cannot help adding a little improvement from a Frenchman! Often, the fish ends up completely overcooked, lacking its identity, texture and flavour, so in this recipe, I cool the sauce and then add the fish to the cold sauce before baking in a hot oven. This ensures that the fish is not over-cooked. This versatile recipe can be made with whatever fish you prefer. You can be creative with flavouring it and adding your favourite herbs. You can make and chill the sauce ahead of time or assemble the pie, minus the topping, and freeze.

Ingredients Required

For the sauce:

Butter, unsalted
Shallots, small peeled and sliced
Fennel, 1cm dice
Leeks, cut in half lengthways, washed and cut into 1cm slices
Mushrooms button, washed and sliced
Flour, plain
Milk, whole, organic
Cream, whipping
1 handful
Parsley, roughly chopped
Lemon, juiced
Sea salt and freshly ground black pepper

For the fish:

Pollock, 2cm dice (Or any mixture of fish you like)

For the topping

Potatoes, Desirée, peeled, cut 5cm, steamed until soft for 25-30minutes
Milk, whole, organic, warmed
Butter, unsalted, melted
4 pinches
4 turns
Pepper, white, freshly ground

Cooking Method

Chef tips

"Be careful to wash the leeks sufficiently so as to remove any grit that they may hold."

"Do not boil the potatoes rapidly, or they will disintegrate and absorb water."

"You can either reserve the fish pie in the fridge where it will keep until the next day for you to bake or cling film well and place into the freezer until required."

"Use whatever fish you prefer, such as salmon or prawns, or use your choice of herbs to finish the sauce."

Replace the vegetables in the pie with any seasonal vegetables you prefer, such as peas, courgettes, carrots, celery etc.…

For an alternative topping, you could add horseradish to the mashed potatoes or replace the potato topping with puff pastry cut into lids. If using puff pastry, brush the lid with egg yolk, and bake at 190ºC for 25 minutes, and allow to rest for 5 minutes before serving.


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