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Chef Jamie's Fish Pie

Our head chef Jamie has just shared his favourite Fish Pie recipe with us. This Fish Pie recipe works with any firm white fish and includes green-lipped mussels and prawns baked in a creamy white sauce - the perfect winter warmer meal.

Serve with peas, broccoli, or just on its own!

Jamie’s Fish Pie

Serves 8

  • 1 medium onion, thickly sliced

  • 4 cloves of garlic

  • 1 fresh bay leaf

  • 1.2L whole milk

  • 600ml cream

  • 1200g any firm white fish e.g., Gurnard, Tarahiki, Brigg

  • 24 large, cooked prawns

  • A dozen green lipped mussels, steamed and cut in half

  • 8 eggs

  • 200g butter

  • 90g plain flour

  • Large handful flat-leaf parsley, chopped

  • Freshly grated nutmeg

  • 2.5kg peeled potatoes

  • 2 egg yolks

  • Salt and freshly ground white pepper


  1. In a large pan, combine the onion slices, cloves, bay leaf, 900ml of milk, cream, and your preferred fish. Heat the mixture until it starts to boil, then reduce the heat to a simmer and let it cook for 6 minutes. Using a slotted spoon, carefully remove the fish from the pan and transfer it to a plate. Set aside. Strain the cooking liquid from the pan into a jug, discarding the onion slices, cloves, and bay leaf. Once the fish has cooled down, gently break it into large flakes, ensuring to remove any excess skin and bones. Place the flaked fish evenly over the bottom of a shallow ovenproof dish measuring approximately 7 x 11 inches.

  2. Hard-boil the eggs for 8 minutes, then drain and leave to cool. Peel and slice the eggs and arrange them on top of the fish.

  3. In a pan, melt 100g of butter over medium heat. Add the flour and cook for 1 minute, stirring continuously. Remove the pan from the heat and gradually pour in the reserved cooking juice while stirring constantly. Return the pan to the heat and slowly bring the mixture to a boil, stirring continuously. Allow the sauce to simmer gently for 10 minutes to fully cook out the flour. Remove the pan from the heat once again and stir in the parsley, prawns and mussels. Season with nutmeg, salt, and white pepper to taste. Pour the sauce over the fish in the dish and let it cool. Place the dish in the refrigerator and chill for 1 hour.

  4. Cook the potatoes in boiling water for approximately 15 to 20 minutes until they are tender. Drain the potatoes and then, using a hand whisk, mash them until they are smooth and fluffy, ensuring there are no lumps. Add the remaining butter and the egg yolks to the mashed potatoes and mix well. Season the mixture with salt and freshly ground white pepper according to your taste. Gradually add enough of the remaining milk while beating the mixture until you achieve a soft and spreadable mashed potato consistency.

  5. Pre-heat the oven to 200ºC fan bake. Spoon the potato over the filling, marking the surface with a fork. Bake for 35 – 40 minutes, until piping hot and golden brown and enjoy!!


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