Fish Pie

When we first had the idea of starting up a food business we thought that we should have some hero dishes – well this is one of them. It stays on the menu all year round and has become a firm favorite with customers young and old. Its a simple dish some may think, but to make a fish pie well there are some rules – they must be followed.

Buy the best Potatoes for mashing depending on the time of the year. Some Potatoes can become starchy when stored resulting in a heavy mash. Light and fluffy is what we want King Edwards or Red Desiree will do the trick.

Don’t skimp on the Smoked Haddock – buy the best quality you can find at your local fishmongers – try to avoid the dyed Haddock that is often bright yellow it has little flavor or quality so no point including it. Also ask your fishmonger to supply you with sustainable Salmon and white Fish – its good to be responsible when shopping for Fish. Also try to avoid Fish that has been intensively farmed – it will lack quality.


Scale all ingredients.

Set the oven to 180ºC.

Layout the fillets of Fish on a board and run your fingers over the fillets with your finger to check for stray bones – if found remove with tweezers.

Peel and cut Potatoes place in a pan with cold water and 1tsp of Salt.

Slice your Leeks finely into half rings – wash thoroughly – making sure they are rid of grit.

Pick and chop all the Herbs as finely as you can.

Juice the Lemon.


Place the Salmon, Smoked Haddock and white Fish in a large pan and cover with the milk and add the bay leaf. Place on the hob and poach gently for about 10 minutes only until the Fish is translucent. Remove the Fish with a slotted spoon and allow to cool and strain the milk discarding the Bay leaf. Reserve the milk.

Once the Fish has cooled remove skin and flake.

Place your Potatoes on the stove and bring to the boil and cook till tender (20 mins). Test with rounded knife. Don’t over cook as this will result of soggy mash.

Cook off the Leeks in 1 table spoon of light Olive Oil and 1/4 tsp of Salt until softened and starting to release their natural Sugar. Cool and set aside.

Bring a pot of water to the boil and add your Eggs gently with slotted spoon – bring to the back to the boil – cook for 4 mins. Remove from heat and plunge into cold water. Peel when cooled. Set aside.

Now make the sauce. Bring the reserved milk up to the boil. Melt half the Butter (60g) in a saucepan add the Flour and cook for a few minutes until it starts to brown very slightly and has a biscuit smell. Using a firm whisk slowly add the warmed reserved Milk in small doses whilst on a low heat. Once all the Milk is incorporated cook gently for about 10 minutes stirring continuously to prevent sticking. Once pleasantly thickened add Lemon juice, cream and chopped herbs. Gently fold in cooked leeks. Check seasoning and set aside.

Turn you attention to your boiled Potatoes. Once cooked drain. Mash with a hand mashers or even better pass through a potato ricer for best results. Add the other half of the Butter (60g) and beat in a pinch of Salt and Pepper with a wooden spoon until smooth and fluffy. Add a splash of Milk if you feel the mash needs to be smoother. Set side.


Place your flaked Salmon, Haddock and white Fish into a clean pie dish.

Chop the boiled Egg and into quarters and place in top of the flaked Fish.

Pour over the hot Leek and herb sauce covering all the Fish and Eggs.

Place the mashed Potato into the piping bag whilst still warm and pipe onto the top of the pie in neat waves from left to right.

Serve or preserve

Place in the oven and cook for 35 minutes or until golden brown on top and piping hot. Serve with steamed seasonal Greens and a big wedge of Lemon.

You can chill this pie down in the fridge and serve in the following day or once cooled properly you can pop it in the freezer for another day when you’re feeling lazy.


200g Salmon
200g Smoked Haddock
200g White fish
750g White Potatoes
450ml Milk
2 Fresh Bay leaf
120g Butter
30g Flour
75ml Double Cream
1 Lemon
2 Free range Eggs
1 Leek
1 tbsp Light Olive Oil
1/2 bunch Chives
1/2 bunch Parsley
1/2 bunch Dill
Fine Sea Salt
Ground Pepper


Oven proof pie dish
Roasting tray
Boiling pot
Potato masher or ricer
2 small saucepans
Piping bag and nozzle