Warm your cockles with a hearty, homemade fish pie!


  • 250 g white fish (haddock, hake, cod skinned and boned)
  • 100 g pale smoked haddock (skinned and boned)
  • 350 g salmon (skinned and boned)
  • 50 g prawns shelled
  • 50 g cooked mussels (optional)
  • 4 hard-boiled eggs (shelled and quartered)
  • lemon juice
  • for the mash:
  • 900 g potatoes (peeled and cut into chunks)
  • 70 g butter
  • 50 ml cream
  • salt and white pepper
  • for the parsley sauce:
  • 50 g butter
  • 50 g flour
  • 1 l milk
  • large bunch of flat leaf parsley (coarsely chopped)


  • Cook the potatoes in boiling salted water until soft.
  • Drain well and mash. Add the butter and seasoning Mix really well until smooth. Taste, adjust seasoning and set to one side.
  • Prepare the sauce by heating the butter over a low heat, Add the flour and cook this mixture, without browning, for about 3 minutes, stirring a few times.
  • In another pan, bring the milk to the boil. Pour this into the “roux” (the butter and flour mixture) a little at a time, beating after each addition. Bring the sauce to the boil and then cook over a low heat for 5-6 minutes.
  • While the sauce is cooking, pre-heat the oven to 200°C (400°F/Gas 6) and generously butter a deep ovenproof dish.
  • Cut the raw fish into pieces and lay in the dish, season lightly.
  • Add a drop of lemon juice and parsley to sauce taste and pour over the top; Place the boiled eggs evenly over the sauce and spoon over the potatoes.
  • Bake for 35-40 minutes by which time the top should be crisp and brown and the fish perfectly cooked in its sauce.
  • Serve at once.

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