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As a nation – and a company - of pie lovers, it seemed only fitting to take part in British Pie Week 2019. This recipe is for a delicious, creamy, luxury fish pie which takes comfort cooking to a whole new level.
Cooking time: 1 hour
For the fish filling:
- 200g cod fillet, cut into 3cm chunks
- 200g salmon fillet, cut into 3cm chunks
- 200g smoked haddock fillet, cut into 3cm chunks
- 150g raw peeled prawns
- 150g raw scallops
For the sauce:
- 500ml fish stock
- 130ml white wine
- 1 shallot, peeled and chopped
- 1 small fennel bulb, sliced
- 50g butter
- 50g plain flour
- 2 tsp Dijon mustard
- Juice of ½ lemon
- 150ml double cream
- Salt & pepper
- Small handful of fresh dill and chopped parsley
For the topping:
- 1kg floury potatoes (Maris Piper or King Edward), peeled and quartered
- 50g butter
- 100ml warm milk
- 20g fresh white breadcrumbs
- 20g finely grated parmesan
Place the potatoes in a large saucepan, cover with cold water and bring to a simmer over a medium heat. Cook for 20-25 minutes, or until the potatoes are tender. Drain, add the butter and a little warm milk and mash until smooth. Season with salt and pepper and set aside.
Pre-heat the oven to 200C/180C fan/Gas 5.
Place the stock and white wine in a small pan with the fennel and onion and bring to a simmer over a low heat. Simmer for five minutes and strain into a jug, discarding the onion and fennel.
In another large saucepan, melt the butter over a low heat. Add the flour and cook, stirring continually, for a couple of minutes. Gradually add the reserved stock, stirring continuously until you have a smooth silky sauce. Simmer until the sauce has thickened, around 8-10 minutes
Add the mustard, lemon juice and cream to the sauce and season to taste. Simmer for another couple of minutes and then turn off the heat.
Gently fold the fish and shellfish into the sauce, along with the herbs. Pour into a large pie dish and leave to cool.
Spread the mashed potato over the fish mixture with a fork and sprinkle over the parmesan and breadcrumb mixture. Bake for 30-35 minutes, or until golden. Serve with a green salad.