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Family Fish Pie

Prep time
20 mins
Cooking Time
50 mins


msc ecolabel landscape
For the filling: 

  • 500g MSC haddock fillets 
  • 200g MSC king prawns or MSC coldwater prawns
  • 1 shallot, finely diced 
  • ½ fennel bulb, finely diced 
  • 100g peas 
  • 100g sweetcorn 
  • 75g butter 
  • 2 tbsp plain flour 
  • 1 pint of milk 
  • 100ml cider 
  • 2 bay leaves 
  • 1 tsp Dijon mustard 
  • ½ tsp ground white pepper 
  • ½ tsp grated nutmeg 
  • Pinch of sea salt 
  • 4 hard boiled eggs, halved [optional] 
For the mash: 

  • 250g celeriac, peeled and diced 
  • 1kg Maris Piper potato, peeled and diced 
  • 50g butter 
  • 75 ml double cream 
  • 150g grated Cheddar, extra for the topping 
  • 1 tsp chives 
  • Pinch of sea salt


  1. For the fish pie filling soften shallots and fennel with butter for 2-3 minutes and then add in your flour. After a further 1-2 minutes cooking out the flour add in your cider followed a few minutes later by the milk. Stir continuously until you have a velvety white sauce and add in bay, mustard, white pepper and nutmeg to enrich with flavour. Season to taste.  
  2. Next gently fold in your haddock and prawns. Cook for 4-5 minutes on a low heat and then add in your peas and sweetcorn and allow to cool. Preheat your oven to 180˚C. 
  3. Boil your potatoes and celeriac until soft and mash until smooth with melted butter, cream and cheese.  
  4. Pour your fish pie filling into a large pie dish and place in your hard-boiled eggs and top with a generous layer of mash. Sprinkle with a little extra cheese and bake for 20 mins. Sprinkle with chopped chives to serve. 
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