No image available
Member recipe

Alb's luxury yummy fish pie

Member recipe by

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

Member recipe by

Cooking time

Prep: 45 minutes Cook: 35 minutes

Skill level

More effort


Serves 6

Decadent fish pie with prawns or scallops or both

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.


  • 225g each of cod, smoked cod,and prawns and/or scallops
  • 600ml / 1 pt milk
  • 600ml / 1 pint double cream
  • 2 bay leaves
  • 1 clove
  • 6 peppercorns
  • 1/2 grated nutmeg
  • 55g / 2oz unsalted butter
  • 1 onion, peeled finely diced
  • 2.5 ml / 1/2 tsp soft thyme leaves
  • 75g plain flour
  • 2 tablespoons anchovy essence
  • 4 hard boiled eggs
  • 30ml / 2tblsp flat leaf parsley
  • 5ml / 1tsp English mustard powder
  • 900g / 2lb potatoes
  • 2 egg yolks
  • 55g / 2oz gruyere cheese


  1. First boil the potatoes

  2. Infuse the milk and double cream with the bay leaves, grated nutmeg and peppercorns and cloves. Place the fish into the infusion adding a tablespoon of butter. Poach on top of the oven for approximately 8-10 minutes (the fish does not have to be cooked through, as it will be cooked further once th mash has been put on top). Add the raw prawns/scallops after 4 mins of fish cooking.

  3. Remove fish from the pan and place in a bowl(allow the fish to cool until you are able to handle it without burning yourself), discard the skin, flake the fish and put back into the bowl. Set aside. Strain the poaching liquor into a jug.

  4. For the roux mixture, melt 1 tablespoon of butter in a large pan. Add the chopped onion and the thyme leaves and cook over a medium heat until the onions have softened. Stir in the flour little by little and cook gently for 5 - 7 minutes.

  5. To the onion and flour mix, gradually add the poaching liquor, stirring vigorously all the time. Once all the liquid has been added cook over a very low heat for 10 minutes,until thick and creamy

  6. Add the hard boiled eggs, parsley, mustard powder, and anchovy essence. Carefully fold in the flaked fish and prawns/scallops (optional luxury). Season to taste. Pour into two separate oven proof dishes, (one big and one small).

  7. Drain the spuds (the trick to a good mash is having the potatoes as dry as possible) into a bowl plus 2 egg yolks (the yolks make the mash become more crispy when baked in the oven). Mash all together. Spoon the mash over the top of the fish mixture in the two separate dishes and fluff up with a fork.

  8. Put the small dish in a plastic bag and freeze. Combine the two cheeses and sprinkle over the spuds. Place into a pre heated oven (200c/400f/ gas mark 6 and bake for 35-40 minutes or until bubbling and golden.

  9. Serve with fresh spinach and carrots.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
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.