Recipe - Fish Pie

We love fish pie!  There's something about these mashed potato topped dishes that is so comforting, hearty and full of flavour.

I have several different versions I use but this one is far and above the family favourite.


Preheat oven to 220C. Take a bunch of parsley and, making sure they are tied together, cut off the stalks to make a stalk bundle. Keep the leaves as you'll need them later. Put the stalk bundle in a large wide pan with 1.2 litres of whole milk, 1/4 peeled onion, 1 bay leaf, a few peppercorns and 300g each of frozen white fish fillets and frozen salmon fillets. Simmer for about 15 minutes then remove the fish with a slotted spoon and let cool. Strain the milk mixture using a sieve into a large jug.

Melt 80g butter in a saucepan over medium heat then whisk in 80g plain flour until you get a lump of smooth dough (the roux). Gradually add the warm milk a little at a time, whisking constantly, until the sauce is smooth (you might not need all the milk).stir in the zest and juice of 1 lemon and the chopped leaves from the bunch of parsley. Stir in 300g each of frozen cooked prawns and frozen peas and season well with salt and pepper.

Flake the fish into a casserole and spoon over the sauce. Top with mashed potato and bake for 20-25 minutes.

Enjoy!