Winter warming fish pie

Looking for the perfect recipe this Bonfire Night? This is a delicious recipe for a winter warming Fish Pie – a hearty combo of sustainable fish and creamy mash that’s guaranteed to bring a bit of sparkle to Fireworks Night. It’s simple to make, easily scaled up if you’re feeding a crowd, and finished with an egg on top that elevates it from humble fish pie to centrepiece dish in a flash.

1 large onion, peeled and finely diced
butter 100g
plain flour 2 tbsp
milk 250ml
double cream 150ml
parsley ½ small bunch, chopped
skinless white fish fillet, cod or coley are ideal 300g
skinless smoked haddock 300g
raw peeled prawns 200g
Maris Piper potatoes 750g, peeled and diced
Cheddar cheese 100g, grated
milk for the mash
1 large egg
Salt & Pepper to taste

In a large shallow pan pour in the milk and 250ml of cold water. Bring to a simmer and add the fish fillets and prawns. Poach for a few minutes until just cooked and then take the fish/prawns out of the liquid and flake into a large ovenproof dish, being careful to remove any bones. Reserve the poaching liquid for step 2.

Heat the oven to 180C/fan 160C/gas 4. In a small pan gently cook the onion in half the butter until soft and translucent. Stir in the flour and cook for a couple of minutes. Gradually stir in the reserved poaching liquid until it thickens, and simmer for 2-3 minutes. Stir in the cream and parsley then take off the heat. Pour over the fish in the ovenproof dish.

To make the mash, boil the potatoes until tender. Drain, then return to the pan. Add the rest of the butter, a splash of milk and a good grind of salt and pepper to taste. Mash until smooth. Spoon over the fish and sauce, then spread out using a fork so you end up with a rough surface. Sprinkle the grated cheese evenly across, and then make a shallow well in the centre of the mash, this will be for your egg.

Bake the pie in the oven for 15-20 minutes, then remove and carefully crack the egg into the shallow well on the mash. Return to the oven for a further 10 minutes until the top is crisp and golden, and the filling is bubbling and piping hot.

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