West Country Fish Pie
Flaky South West pollock, smoked haddock, and prawns in a velvety cream sauce beneath a golden, fork-ridged mash crust.
- Prep
- 25 min
- Cook
- 40 min
- Total
- 65 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 580 kcal
Equipment
- •Large saucepan
- •Medium saucepan
- •Potato masher
- •Slotted spoon
- •Ovenproof pie dish
- •Whisk
Nutrition
Per serving, approximate
- Calories
- 580 kcal
- fat
- 26 g
- carbs
- 44 g
- fibre
- 4 g
- protein
- 42 g
- calories
- 580 kcal
Instructions
- 1
Boil the potatoes in salted water for 15 minutes until tender, then drain thoroughly.
- 2
Mash the potatoes with 25g butter and 50ml milk until completely smooth, then set aside.
- 3
Simmer the remaining milk gently in a saucepan, add the pollock and haddock, and poach for 3 minutes.
- 4
Lift the fish out onto a plate with a slotted spoon, reserving the warm poaching milk.
- 5
Melt the remaining 25g butter in a clean pan on the hob, stir in the flour, and cook for 1 minute.
- 6
Whisk in the warm reserved milk gradually to create a smooth, thick white sauce.
- 7
Stir the double cream, English mustard, and chopped parsley into the sauce, then season lightly.
- 8
Fold the poached fish and prawns gently into the sauce, then pour into a medium pie dish.
- 9
Spoon the mashed potato evenly over the filling and rake the surface with a fork for texture.
- 10
Scatter the grated Cheddar over the top and bake at 200°C (180°C fan) for 25 minutes until bubbling and golden.
Chef's tips
Drain your boiled potatoes well and steam-dry them in the warm pan for two minutes before mashing to prevent a runny topping. Always choose undyed smoked haddock for the cleanest sauce colour and classic savoury flavour.
Ingredient substitutions
- pollock fillet → cod or hake fillet
- double cream → clotted cream or whole milk
- mature Cheddar cheese → Red Leicester cheese
Storage
Keep covered in the fridge for up to two days.
Reheating
Reheat in an oven preheated to 180°C (160°C fan) for 20 minutes until piping hot throughout.
Common mistakes to avoid
- •Overcooking the fish during initial poaching, which makes the delicate flakes disintegrate into the sauce.
- •Spreading wet, under-mashed potatoes across the sauce, causing the topping to sink immediately.
- •Omitting the fork ridges on top, which prevents the potato and cheese crust from crisping properly.
Serving suggestions
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