Classic Fish Pie recipe using gifted products from Amity Fish Company. There is already a recipe for Filo Fish Pie on my blog, which uses filo pastry for a contrasting crunchy topping and is one of my most popular recipes. However, I thought I would also create a classic fish pie recipe too, with the traditional mash potato topping which I have flavoured with two kinds of mustard. Before creating this Classic Fish Pie recipe, I thought I preferred the filo pastry topping, but the mash potato topping in this recipe was also so good and now I can’t choose a favourite. I was gifted the fish pie mix from Amity Fish Company that I used in this recipe and it was tasty and great quality, with large chunks of salmon, haddock and smoked haddock. Amity are a great, friendly local company selling top quality seafood with nationwide delivery.
Difficulty Level: Home Cook
- 800g Maris piper potatoes
- 60g butter
- Tablespoon each of whole grain mustard and Dijon mustard
- One shallot, finely chopped
- 1-2 anchovies, finely chopped
- 1 clove garlic, finely chopped
- Heaped tablespoon plain flour
- Small glass white wine
- 500ml milk
- 1 fish stock pot
- 500g fish pie mix
- 150g raw king prawns
- Tablespoon each of finely chopped flat leaf parsley and dried or fresh dill
- Salt and white pepper
- Peel and chop the potatoes into small chunks and put into cold, salted water. Bring to the boil and simmer for around 10 minutes, until soft. Drain and allow to steam dry for a couple of minutes. Add 30g of the butter and mash until creamy. Stir through both kinds of mustard. Season with salt and white pepper. The mash potato for a fish pie shouldn’t be too wet so I don’t add milk.
- Add the remaining butter, the shallot, garlic and anchovies to a large pan over a medium heat. Fry for 4-6 minutes until softened and the anchovies have completely broken down. You don’t want to colour the shallot, you just want it softened.
- Add the heaped tablespoon of plain flour and stir to combine. Add the white wine and then gradually add the milk little by little until all combined. Bring to the boil, stirring constantly, and simmer for 5 minutes to thicken the sauce and cook out the flour.
- Add the fish stock pot, parsley and dill and stir through until the stock pot is dissolved. Taste and season if required with salt and white pepper.
- Heat the oven to 200C. Add the fish and prawns to the sauce and stir through to combine before pouring into a baking dish. Pipe the mashed potato on top and bake in the oven for 25 minutes until bubbling and the mash potato has gone golden on top. Serve this Classic Fish Pie with some green veg.