Classic British Fish Pie
Traditional dish · British
A comforting and traditional British fish pie, featuring a creamy white sauce with flaky white fish, smoked haddock, and prawns, topped with mashed potatoes and baked until golden.
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Ingredients
- Cod fillet300g
- Smoked haddock fillet200g
- Prawns, peeled and deveined150g
- Butter50g
- Plain flour50g
- Milk600ml
- Hard-boiled eggs, sliced2
- Fresh parsley, chopped2 tbsp
- Potatoes, for mashing1kg
- Butter, for mash50g
- Milk, for mash100ml
- Saltto taste
- Black pepperto taste
Steps
- 1
Preheat oven to 200°C (180°C fan/Gas Mark 6). Peel and boil potatoes until tender. Drain and mash with butter and milk until smooth. Season with salt and pepper.
- 2
Cut cod and smoked haddock into bite-sized pieces. Place fish and prawns in an ovenproof dish.
- 3
Melt 50g butter in a saucepan over medium heat. Stir in flour and cook for 1 minute. Gradually whisk in milk until smooth. Bring to a simmer and cook for 5 minutes until thickened. Stir in parsley, salt, and pepper.
- 4
Pour the sauce over the fish and prawns. Arrange the sliced hard-boiled eggs on top.
- 5
Spoon the mashed potato evenly over the fish mixture, sealing the edges. Rough up the surface with a fork for texture.
- 6
Bake for 25-30 minutes, or until the topping is golden brown and the filling is bubbling.
