Sophie's ClassicFish Pie.
Watch the full recipe video
For the filling
- Cod: 500g (18oz) fillet, skinless and boneless.
- Smoked haddock: 500g (18oz) fillet, skinless and boneless.
- Prawns: 500g (18oz), large.
- Butter: 3 tbsp.
- Flour: 2 heaped tbsp plain.
- Milk: 600ml (20fl oz).
- Double cream: 300ml (10fl oz).
- Eggs: 8.
- Bay leaves: 2.
- Parsley: 2 handfuls of flat leaf leaves, chopped.
- Seasoning: salt and freshly ground black pepper.
For the mash
- Potatoes: 8 largish Desirée, peeled and cubed.
- Milk: 2 small wine glasses, about 300ml (10fl oz).
- Butter: 200g (7oz).
Instructions:
1. Prepare the Fish
Preheat the oven to 220°C (425°F/Gas 7). Place each fish fillet on a large, separate piece of foil. Season with salt and pepper and top with a little butter. Fold the foil into neat parcels and bake for 10 minutes. Don’t worry if the fish isn’t completely cooked through, it will continue cooking in the pie.
2. Make the Sauce
Melt the remaining 2 tablespoons of butter in a large pan over a low heat. Stir in the flour and allow it to bubble for a couple of minutes. Gradually whisk in the milk until the flour has dissolved.
Add the bay leaves and simmer for 10 minutes, whisking occasionally, until you have a smooth, fairly thick sauce.
3. Prepare the Eggs
Meanwhile, place the eggs in a pan of cold water and bring to a rolling boil. Cook for 6 minutes.
Remove from the heat and run the eggs under cold water. Peel and quarter them, then set aside.
4. Finish the Filling
Whisk the cream into the sauce and allow it to bubble for another 10 minutes. Stir in the prawns and heat through.
Remove the pan from the heat and discard the bay leaves. Add the fish along with any cooking liquid, flaking the fish into large chunks as you stir it through.
Add the parsley and quartered eggs, gently stirring everything together. Taste and season well.
5. Make the Mash
Turn the oven up to 240°C (475°F/Gas 9).
Boil the potatoes in plenty of salted water until very soft when pierced with a sharp knife. Drain and mash — a mouli works particularly well for a beautifully smooth mash.
Stir through the milk and butter. Don’t skimp on the milk; the mash should be fairly soft. Season with salt to taste.
6. Assemble the Pie
Pour the fish mixture into a very large pie dish, or divide between two standard dishes.
Spoon the mash evenly over the top in large dollops, using the back of a spoon to fill any gaps. Run a fork over the surface to create rough peaks — these will become wonderfully crisp and golden in the oven.
7. Bake
Bake for 30 minutes, or until the mash is crisp and golden on top.
If using one very deep dish, it may need an additional 5–10 minutes to ensure the centre is piping hot.
Serve the fish pie warm with runner beans and carrots.