Fish pie

fish and potato bake

fish and potato bakeThere are as many recipes for fish pie as there are fish in the sea. This one has two unusual features – a crispy topping made with sliced, boiled potatoes and, rather than adding hard boiled eggs, four eggs are cracked into the fish and leek filling and baked along with the pie. When the pie is eaten the yolk will still be slightly runny – heaven.

Serves: 4 – 6

Preparation: 20 minutes to prepare; 15 minutes cooking time


400g smoked fish
300ml milk
Small onion, peeled, halved, studded with 3 cloves
2 bay leaves
200g frozen north Atlantic prawns
3 leeks, washed and sliced
Splash of flavourless oil
80g butter
40g flour
60g creme fraiche
4 eggs
Small bunch of parsley
Juice of a lemon
500g new potatoes, washed and sliced to 2cm thick
80g butter
Zest of a lemon
Pinch of cayenne
Salt & pepper


  • Preheat oven – fan 180C/190C/gas 5
  • Put the fish, bay leaves, onion and milk in an ovenproof dish, cover and bake for 10-12 minutes
  • Heat leeks in the oil and 40g butter and sweat for 8 minutes
  • Stir in the flour
  • Boil the potatoes until cooked
  • Sieve the milk from the fish onto the leeks
  • Mix the fish, minus skin, with the prawns, parsley, lemon juice and seasoning
  • Bring the milk and leeks to a boil, stirring well, then simmer until thickened
  • Add the fish and creme fraiche and tip into a dish
  • Make a four dips in the pie mixture and break an egg into each one
  • Toss the drained potatoes with the remaining butter, zest and cayenne
  • Lay the potatoes on the fish filling
  • Place in the oven and bake until the top is crispy

Recipe tip: Any fish can be used for this pie – choose what you like and what’s on offer but remember, smoked fish adds a great deal of flavour.