Fish pie with potato crust

Fish pie with potato crust

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(3 ratings)

Prep: 45 mins Cook: 1 hr

More effort

Serves 4 - 6
Flavour salmon, cod and smoked haddock with fennel, anise and vermouth, and top with crispy nutmeg mash

Nutrition and extra info

  • Freezable

Nutrition: per serving (6)

  • kcal641
  • fat46g
  • saturates25g
  • carbs13g
  • sugars4g
  • fibre3g
  • protein31g
  • salt1.2g
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    For the potato crust

    • 1kg Maris Piper potato, cut into chunks



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

    • good grind of nutmeg



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

    • 175ml double cream
    • 75g butter, plus a little extra for the top



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 2 egg yolks

    For the sauce

    • knob of butter



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 2 shallots, finely chopped



      Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

    • ½ tsp fennel seeds, lightly crushed
      Fennel seeds

      Fennel seeds

      feh-nell seeds

      A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…

    • 1 star anise
      Star anise

      Star anise

      star an-eese

      Star anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with…

    • 300ml vermouth
    • 300ml fish stock, fresh if possible
    • 300ml double cream

    For the filling

    • 200g skinless smoked haddock fillet, pin-boned and cut into 3cm pieces
    • 200g skinless cod fillet, pin-boned and cut into 3cm pieces



      A popular mild-flavoured saltwater fish mainly found in the Pacific and Atlantic oceans. Cod…

    • 200g skinless salmon fillet, pin-boned and cut into 3cm pieces
    • 140g frozen pea
    • 4 eggs, hard-boiled and chopped



      The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

    • small bunch parsley, chopped



      One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

    • small bunch dill, chopped
    • juice ½ lemon



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


    1. Boil the potatoes for 10-15 mins until tender. Drain and mash with the nutmeg, cream, butter and some seasoning. Leave to cool slightly, then stir in the egg yolks and chill until ready to use.

    2. While the potatoes cook, make the sauce. Heat the butter in a large pan. Add the shallots, fennel seeds and star anise, and cook until the shallots are soft, about 5 mins. Add the vermouth, bubble and reduce until there is a syrupy glaze left – this will take 10-15 mins. Add the stock and continue bubbling until the liquid has reduced by half. Add cream and return to the boil for 2 mins, then strain and return to the pan.

    3. Heat oven to 200C/180C fan/gas 6. Add the fish pieces to the cream sauce and poach for 2 mins until just cooked. Fold through the peas, hard-boiled egg and herbs, season and add a little lemon juice. Portion the fish sauce into individual dishes or 1 large dish. Top with the mashed potato: either pipe on with a piping bag fitted with a star nozzle or simply spoon on top and rough up with a fork. Dot the top with a little extra butter, then bake for 15 mins for small dishes or 30 mins for a large one, until golden and bubbling.

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    Comments, questions and tips

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    Sovie Mary's picture
    Sovie Mary
    8th Jun, 2019
    I left out the salmon but added shrimp. ALSO I used pernod not vermouth. It reminded me of kedgeree.Yum.
    13th Jul, 2013
    We love this recipe - i have recently gone back to work full time and husband taken over cooking and this is a favourite meal to come home to. A 4 star dish.
    Frantic Flapjack
    6th May, 2013
    This was really delicious but the preparation time was way off the 45 minute mark. It felt like it took days and the end result didn't really match the time it took to make so won't be making again.
    gfnatalie's picture
    2nd Apr, 2013
    Hey all, Thanks for pointing out the duplication in the ingredients list above- it was indeed a typo, so we're really sorry if this caused any inconvenience. It's now been corrected. Hope you enjoy the recipe. Best wishes, BBC Good Food web team
    29th Mar, 2013
    I'd suggest it's just a typo, fish pies usually have roughly equal amounts of each fish.
    29th Mar, 2013
    the "fish" ingredients list needs to be checked !!! 200g salmon + 200g Salmon ??? is that 400g total ??? or just 1 x 200g total ???
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