Luxury Fish Pie

Luxury Fish Pie
  • 4 servings
  • 1 hr and 5 mins to prepare
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  • For the mash
  • 1kg Maris Piper potatoes, peeled and quartered
  • 25g butter
  • 50ml milk
  • 10g flat leaf parsley, chopped
  • For the filling
  • A drizzle of olive oil
  • 1 onion, diced
  • 1 leek, sliced
  • 50ml white wine (optional)
  • 400ml fish stock
  • 2x250g Ramus fish mix
  • 200g raw king prawns
  • For the sauce
  • 50g butter
  • 50g plain flour
  • 200ml whipping cream
  • 1 tbsp Dijon mustard
  • 5g flat leaf parsley, chopped
  • Salt and pepper



1 Place the potatoes into a pan of salted cold water. Bring to the boil and cook for 15 minutes. Drain, set to one side.

2 To make the filling, heat a drizzle of olive oil in a saucepan, add the onion and leeks and sauté for 5 minutes. Add the white wine and cook for 1 minute.

3 Add the fish stock, bring to a simmer and add the fish mix and prawns. Simmer for 3 minutes.

4 Remove the fish and prawns from the poaching stock. Reserve the stock to make the sauce and set the fish and prawns to one side.

5 For the sauce, melt the butter over a low heat add the flour, stir to combine. Cook until it starts to bubble.

6 Slowly add the reserved poaching stock to the pan a little at a time allowing the stock to warm in the pan before whisking into the mix, this will help prevent lumps. Add the cream and bring the sauce to the boil.

7 Remove from the heat, add the mustard and parsley. Season to taste. Add the reserved fish to the sauce and spoon into an oven proof dish.

8 Pre-heat the oven to 180°C (fan) / 200°C / 400°F / gas mark 6. For the topping, mash the cooked potatoes, add the butter, milk and parsley and mix well. Season to taste then spoon over the prepared filling.

9 Cook for 30 minutes or until the top is golden brown.