The best fish pie

Name: The best fish pie
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 6
Ingredients: 75 g unsalted butter; 1 leek, finely sliced; 1 clove/s garlic, crushed; 3 tbsp plain flour; 100 ml dry white wine; 250 ml whole milk; 1 tsp Dijon mustard; 25 g pack flat leaf parsley, leaves finely chopped; 260 g packs fish pie mix (or the same amount of cubed salmon, cod and smoked haddock); 165 g pack raw king prawns; 90 g pack samphire

Martha Collison has taken the classic fish pie and added a few luxurious ingredients to elevate this classic to the next level.

4 out of 5 stars(17) Rate this recipe

Serves6
CourseMain meal
Prepare25 mins
Cook50 mins
Total time1 hr 15 mins

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75g unsalted butter
1 leek, finely sliced
1 clove/s garlic, crushed
3 tbsp plain flour
100ml dry white wine
250ml whole milk
1 tsp Dijon mustard
½ x 25g pack flat leaf parsley, leaves finely chopped
2 x 260g packs fish pie mix (or the same amount of cubed salmon, cod and smoked haddock)
165g pack raw king prawns
½ x 90g pack samphire

For the topping

850g potatoes (approx. 6 medium), peeled and quartered
50g unsalted butter
5 tbsp whole milk
2 tbsp capers
75g mature Cheddar, grated
1 tsp Essential Olive Oil

Put the potatoes into a saucepan and cover with boiling water. Simmer for 15-20 minutes until tender when poked with a knife, then drain and set aside.
Place a large saucepan over a medium heat. Add the 75g butter and, when melted, tip in the leeks. Sauté until soft, 4-5 minutes, then stir in the garlic and cook for 2 minutes more.
Sprinkle the flour into the leeks, stir until coated, then gradually add the white wine. Cook for 1-2 minutes, then gradually add the 250ml milk, stirring continuously, until a thick, smooth sauce forms. Season well, then stir in the mustard and parsley
Pat the fish mix and prawns dry with kitchen paper, if needed. Add the fish mix, prawns and samphire to the sauce. Stir to combine, then transfer to a large oven dish (around 20x30cm) and set aside.
For the topping, preheat the oven to 200ºC, gas mark 6. Pass the potatoes through a potato ricer into a large mixing bowl (or use a potato masher). Add the 50g butter, milk and ½ the capers and stir well until smooth and loose enough to spread easily. Season.
Dollop the potato over the top of the fish mixture and spread right to the edges to cover and seal the filling underneath. Using the back of a spoon, swirl the potato, then sprinkle with the cheese. Toss the remaining capers in the oil, then scatter over the top.
Bake for 25-30 minutes, until the topping is golden and the capers begin to crisp – the fish should be opaque and flake easily with a fork and the prawns should be pink, opaque and cooked through. Serve piping hot with green salad or freshly steamed vegetables, if liked.

Cook’s tip

No samphire?
If you can’t get hold of samphire or don’t fancy it, try replacing it with a few handfuls of spinach or frozen peas, and throw in an extra tablespoon of capers to the filling for a salty kick.

Make it quick!
If you’re in a hurry, use a 700g pack of frozen mashed potato instead. Defrost, then heat through and add enough milk to get a smooth consistency. Add the capers and use as above.

Individual portions
If you don’t need a familysized pie, divide the fish mixture between 6 ramekin dishes. Pipe the mashed potato on top if you want to be fancy, then freeze the portions you don’t want to eat right away.

Angela prepares this recipe for Nick Grimshaw and guest Dawn O'Porter on episode 16, season 4 of Dish, the Waitrose podcast. She adds three hard boiled eggs, sliced, to the pie before cooking it.

Typical values per serving when made using specific products in recipe