Restaurant-style British Fish Pie
A layered fish pie made with white fish, king prawns, and hard-boiled eggs in a herb cream sauce, topped with mashed potato and baked until golden.
Ingredients
- 3-4 mixed small fish fillets hake, monkfish, pollock
- 1/2 cup king prawns about 8-10
- 1 lemon (juice)
- 2-3 eggs
- 150 ml milk
FOR THE MASHED POTATOES
- 4 large potatoes floury variety
- 35 g unsalted butter
- 1 tsp mustard
- 1/2 tsp nutmeg
- 120-150 ml double cream
- salt to taste
- 1/2 cup peas optional, cooked or frozen
FOR THE SAUCE
- 4 tbsp fresh parsley
- 2 tsp dill
- 60 g unsalted butter
- 1 tbsp flour
- 400 ml milk
- salt, pepper to taste
Instructions
- Boil the eggs for 10–12 minutes, let them cool, then peel and set aside.
- Cut the fish into bite-sized pieces, mix with prawns and lemon juice, and place in a baking dish. Season if needed.
MASHED POTATOES
- Peel and cut the potatoes into small chunks, then boil in salted water for about 15 minutes until soft. Drain and return to the pot.
- Add butter, cream, mustard, freshly ground pepper, nutmeg, and salt to taste. Mash until smooth but firm. If using peas, cook them first and stir them into the mash just before topping the pie.
THE SAUCE
- In a pan, melt butter over low heat, add chopped parsley and dill, and cook gently for 1-2 minutes.
- Stir in flour and cook for an additional 1-2 minutes.
- Gradually whisk in milk and simmer 2–3 minutes until thickened.
ASSEMBLE AND BAKE
- Pour milk over the fish, then spoon the herb sauce evenly on top. Layer the sliced eggs over the sauce.
- Spoon over the mash and spread it out with a fork, pressing the eggs in lightly.
- Bake at 200°C for 30–35 minutes until golden. Let it rest 15 minutes before serving.
Notes
The total calorie content of the dish is approximately 2,200 calories. This is an estimate and will vary depending on the specific products and brands used. The dish is intended to serve 3 people as a substantial main meal, which works out to around 733 calories per person.