Friday Night Fish Pie

Serving 10 people

95 min


  • bay leaves 2 bay leaves
  • butter 140g butter
  • eggs 6 eggs, hard-boiled and quartered (just 3 eggs if you are freezing one of the pies, as the eggs can't be frozen)
  • fish 800g skinless white fish
  • full-fat milk 1½ l full-fat milk
  • haddock 600g skinless smoked haddock fillet
  • nutmeg nutmeg, to season
  • onion 1 onion, quartered
  • parsley small bunch parsley, leaves only, finely chopped
  • plain flour 140g plain flour
  • potatoes 1½ kg potatoes, chopped into chunks
  • prawns 200g cooked, peeled prawns
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How to make it

  1. Simmer the potatoes for about 20 minsuntil tender, then drain and mash withmost of the butter, plenty of seasoningand a little milk. Season and set aside.Meanwhile, cut the fish into 2cm cubes.Bring the milk just to a simmer in a largefrying pan – when you see a few smallbubbles, add the fish, onion and bayleaves, then cover and cook for 6-8 mins.Lift the fish out onto a plate and strainthe milk into a jug.Melt the butter in a pan, stir in the flourand cook for 1 min over a medium heat.Take off the heat, pour in a little poachingmilk, then stir until blended. Continue toadd the milk gradually, mixing well untilyou have a smooth sauce. Return to theheat, bring to the boil, then simmer for5 mins, stirring continuously, until it coatsthe back of a spoon.
  2. Remove from theheat, season with salt, pepper andnutmeg, then mix in the parsley.
  3. Heat oven to 200C/180C fan/gas 6.Divide the fish between 2 ovenproofdishes, about 1.3 litres each and strainany juices into the sauce. Scatter overthe prawns, then add the eggs to bothdishes if eating straightaway, or to justone dish if freezing the other.
  4. Pour thesauce over both. Spoon half of the mashover one dish so it covers everything,making sure it reaches the sides. Roughup the top with a fork and dot withremaining butter.
  5. Bake for 30 mins untilthe top is golden. Freeze the remainingfish and mash (see tips, below).