Classic Fish Pie
Prep time: 
Cook time: 
Total time: 
Serves: Serves 6
  • 1kg potatoes (peeled and halved)
  • 2 handfuls of frozen peas (defrosted)
  • 300g cod (or any other plain white fish)
  • 300g salmon
  • Handful of king prawns (if frozen then make sure are defrosted)
  • 2 leeks (finely chopped)
  • 25g butter
  • 1 small pot double cream
  • 100ml white wine
  • 1 tbspn plain white flour
  • 1 tspn dijon mustard
  • Small bunch fresh parsley (finely chopped)
  • Splash of milk
  • Salt/ pepper
  • 6 eggs
  • Half a lemon
  1. Preheat the oven to 200C/ 180 fan/ gas mark 6. Put the potatoes into a large pan and add enough hot water to cover them. Bring to a boil and then simmer until tender. Hardboil 6 eggs in another pan. Once the potatoes are done, drain and tip back into the saucepan. Add a bit of butter a splash of milk and mash until smooth. Add half of the parsley and season with salt n pepper and then give one last mix/ mash. One the eggs are hard boiled just peel and slice.
  2. In the meantime add the rest of the butter and leeks into another pan and cook on a gentle heat for around 2-3 minutes. Then add the cream, white wine and the flour and whisk gently. Cook for around 3-4 minutes until the sauce has thickened slightly.
  3. Add the cod and salmon to the sauce. Poach the fish for around 2-3 minutes until the fish just starts to flake (the fish will continue to cook in the oven).
  4. Add the prawns, peas and parsley with a squeeze of lemon to the pan. Take the pan off the heat and mix well. Season with salt n pepper.
  5. Pour the fish mixture into a large oven dish. Top with the eggs and then spoon the mashed potato on top.
  6. Place in the oven for 25-30 minutes golden and the mixture is bubbling at the edges.
Recipe by A Modern Rose at