Creamy fish & leek pie served in a casserole dish

Creamy fish & leek pie

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

Prep: 20 mins Cook: 1 hr, 45 mins

Easy

Serves 4-6

Give the humble fish pie a flavour-boosting makeover with Tommy Banks' version, made with king prawns, salmon and haddock and topped with a comforting, cheesy mash

Nutrition and extra info

  • Freezable
  • Gluten-free

Nutrition: Per serving (6)

  • kcal833
  • fat60g
  • saturates35g
  • carbs42g
  • sugars6g
  • fibre6g
  • protein24g
  • salt1.2g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

    For the mash topping

    • 1½ kg Rooster or Maris Piper potatoes, unpeeled
      Potato

      Potato

      po-tate-oh

      The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

    • 200ml double cream
    • 50ml milk

      Milk

      mill-k

      One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

    • 50g grated cheddar
      Cheddar

      Cheddar

      Ched-ah

      Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

    • 50g grated parmesan
      Parmesan

      Parmesan

      parm-ee-zan

      Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

    For the fish pie mix

    • 100g butter
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 3 leeks, thinly sliced
      Leeks

      Leek

      lee-k

      Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

    • ¼ tsp ground nutmeg
      Nutmeg

      Nutmeg

      nut-meg

      One of the most useful of spices for both sweet and savoury

    • 1½ tbsp wholegrain mustard
      Mustard

      Mustard

      muss-tard

      A condiment made by mixing the ground seeds of the mustard plant with a combination of…

    • 100ml dry white wine or dry vermouth
    • 200ml double cream
    • ½ small bunch chives, chopped
    • ½ lemon, zested and juiced
      Lemon

      Lemon

      le-mon

      Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

    • 125g skinless smoked haddock, cut into large chunks
      Haddock

      Haddock

      haad-dok

      A white-fleshed salt water fish often compared with cod in flavour and texture. Found on the…

    • 125g skinless salmon, cut into large chunks
      Salmon

      Salmon

      sam-on

      With its delicate, sweet flesh and wide availability, salmon is one of the most popular fish.…

    • 125g raw king prawns

    Method

    1. Heat the oven to 200C/180C fan/gas 6. Prick each potato a few times with a knife (to prevent them from bursting) and bake on a baking tray for 1 hr-1 hr 30 mins or until soft when pressed. Cut the potatoes in half and scoop out the flesh into a bowl and mash it with a fork or ricer. Save the skins for another day. While the potato is still hot, mix in the cream and milk to make a smooth mash, season and set aside.

    2. While the potatoes are baking, make the fish pie mix. Put a large frying pan on a medium heat. Melt the butter and cook the leeks slowly for 10 mins until they are sweet and tender, then season and add the nutmeg. Stir in the mustard, then pour in the wine and reduce until there is almost no wine left. Pour in the cream and simmer for about 10 mins until reduced by half. Remove from the heat, and add the chives along with the lemon juice and zest. Taste for seasoning.

    3. Stir the haddock, salmon and prawns into the creamed leeks and transfer to a medium baking dish, then top with the mashed potato, smooth over to cover the fish, and scatter over the cheeses. Bake for 25-30 mins until the cheese has turned golden brown.

    You may also like

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    Sue Kingdon's picture
    Sue Kingdon
    27th Sep, 2019
    5.05
    This was absolutely the best Fish Pie I have made. It was delicious...this is the third Tommy Banks recipe I have tried from the Good Food magazine - he is a very good chef and his recipes are easy to follow.
    Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
    Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
    Want to receive regular food and recipe web notifications from us?