Rick Stein Fish Pie Recipe
As featured in Series 2, Episode 1 of Rick Stein’s Cornwall on BBC2, this Cornish fish pie is a true British classic. Creamy, comforting, and filled with the freshest catch, it’s perfect for a midweek supper or a weekend gathering with friends and family.
Ingredients
- 1 medium onion thickly sliced
- 4 cloves
- 1 fresh bay leaf
- 1.2 l whole milk
- 600 ml double cream
- 900 g unskinned pollock fillet
- 450 g undyed smoked haddock fillet
- 24 large cooked prawns
- 8 eggs
- 200 g butter
- 90 g plain flour
- 1 handful flat-leaf parsley chopped
- ½ tsp freshly grated nutmeg
- 2.5 kg floury potatoes Maris Piper or King Edward, peeled
- 2 egg yolks
- ¼ tsp salt
- ¼ tsp freshly ground white pepper
Instructions
- Poach the fish – Simmer onion, cloves, and bay leaf with 900ml milk, cream, pollock, and haddock for 6 minutes. Remove fish, strain liquid. Flake into large pieces and place in an ovenproof dish.
- Cook the eggs – Hard-boil for 8 minutes, cool, peel, and slice. Arrange over the fish.
- Make the sauce – Melt 100g butter, stir in flour, then gradually whisk in the poaching liquid. Simmer for 10 minutes. Add parsley, prawns, nutmeg, salt, and pepper. Pour over fish, cool, and chill for 1 hour.
- Prepare the mash – Boil potatoes for 15–20 minutes, drain, and mash until fluffy. Beat in butter, egg yolks, seasoning, and enough milk to loosen.
- Bake – Preheat oven to 200ºC/180ºC fan. Spread mash over filling, mark with a fork, and bake for 35–40 minutes until golden brown.