Fish Pie

Method

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1. Boil the potatoes in salted water 20 minutes until tender, drain and mash with the butter, milk and salt. Spread it out on a tray and leave it to go completely cold.

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2. Put both fish in a wide pan with the milk, onion, bay and peppercorns, bring barely to a simmer and poach 5 minutes, until just opaque.

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3. Lift the fish out, flake it into large pieces and discard the skin. Strain and keep the milk.

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4. Melt the butter, stir in the flour and cook 2 minutes, then whisk in the strained milk gradually and simmer 5 minutes.

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5. Take the sauce off the heat and stir in the cream, parsley, mustard, salt and white pepper.

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6. Scatter the flaked fish, raw prawns and quartered eggs in a baking dish and pour the sauce over gently.

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7. Spread the cold mash over the top in spoonfuls, joining them up, and rough the surface with a fork.

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8. Scatter with the cheddar and bake at 180C fan / 200C / gas 6 for 40 minutes, until bubbling at the edges and browned on top.

   Mark done Start 40 min timer

Chef’s Tips

• Poach in the milk that becomes the sauce.
• Cold mash on top. Warm mash sinks.
• Take the fish out barely opaque — it cooks again in the oven.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.

Pairing Suggestions

• Buttered peas
• Wilted spinach
• A cold white

Storage & Reheating

Refrigerated for 2 days. Freezes 2 months assembled but unbaked.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.