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The Perfect Fish Pie

The Perfect Fish Pie

Serves pea 4 Clock icon 1 hour
A well made fish pie is a thing of dreams - big chunks of freshly caught fish, a herby cream sauce and a generous layer of golden mash.

8 Farmdrop products in this recipe

£ 22 .10
8 items.

Here's how you do it

  1. Preheat the oven to 200°C. Peel and quarter the potatoes, pop in a saucepan and cover with cold salted water. Bring to the boil and cook for 10-15 minutes until soft.
  2. Drain and mash the potatoes with 1 tbsp butter, a splash of milk and more salt and pepper.
  3. Sweat the leek and carrots in 1 tbsp butter and a dash of plain oil for 4-5 minutes until the leeks begin to turn translucent.
  4. Add the remaining tbsp of butter and sprinkle over the flour. Stir on a medium heat for 30 seconds to cook off the flour and form a paste.
  5. Pour in a little milk (or the white wine, if using) and stir to loosen the paste. Continue to add the milk bit-by-bit, stirring constantly to ensure the sauce stays lump-free and glossy.
  6. Once all the milk has been added, stir through the chopped herbs and a little salt and pepper.
  7. Scatter the fish chunks in a large baking dish and pour over the sauce. Spoon the mash on top and spread evenly to cover all the fish. Dot the top with the remaining butter then use a fork to create a swirl pattern on top.
  8. Bake in the oven for around 30-45 minutes, or until crisp and golden on top. Let stand for 10 minutes before you tuck in.

Chef's tip: For a wonderfully rich, golden topping, brush top of the mash with a whisked egg yolk before creating a swirling pattern with a fork.


  • 1kg potatoes
  • 550ml milk
  • 4 tbsp salted butter
  • 1 leek, peeled & chopped
  • 2 carrots, peeled & chopped
  • 2 tbsp dill, chopped
  • 2 tbsp chives, chopped
  • 375g-500g fish pie mix


  • 2 tbsp plain flour
  • 100ml glass of white wine (optional)