Fish Pie

For elegant entertaining, Richard Phillips prepares these great tasting, individual cheesy-topped fish pies with a dinner party-style presentation
By Richard Phillips
Fish Pie
  • Rating:
  • Serves: 4
  • Cook Time: 35 minutes
  • Prep Time: 45 minutes
  • Effort: medium


For the fish

  • 4x large dover sole fillets
  • 1 small onion, quartered
  • 4 cloves
  • sprigs thyme
  • 1 bay leaf
  • 600 ml milk
  • 300 ml double cream
  • 450 g cod fillets, pin boned
  • 225 g smoked haddock, pin boned
  • chervil, to garnish
  • 20 cooked and peeled broad beans, to serve

For the sauce

  • 50 g butter
  • 50 g flour
  • 1 tbsp flat leaf parsley, chopped
  • 1 tbsp wholegrain mustard
  • 1/2 lemon, juice only
  • pinches cayenne pepper
  • 400 g broccoli
  • freshly ground salt and black pepper

For the filling and potato topping

  • 2 egg yolks
  • 4 potatoes, cooked and mashed
  • 4 hard-boiled eggs, quartered
  • 25 g parmesan, grated


1. Preheat the oven to 200C/gas 6. Line 4 x 7.5 cm diameter pastry rings with greaseproof paper.

2. Using a rolling pin, gently flatten the sole fillets to a thickness of 1cm and carefully line the pastry rings with the fish.

3. To make the sauce, stud each of the onion quarters with a clove and put into a saucepan with the thyme, bay leaf, 450ml of the milk and the cream. Bring to the boil, before removing from the heat.

4. Add the cod and smoked haddock and leave for 4-5 minutes.

5. Remove the fish from the pan, discard the skin and flake the fish into a bowl.

6. Discard the onion and herbs from the cooking liquor.

7. Melt the butter in a clean saucepan and stir in the flour. Cook for 1 minute, stirring continuously. Slowly whisk in the fish liquor, and cook for 10-15 minutes over a low heat, until thick and smooth.

8. Remove from the heat, and leave to cool slightly.

9. Add the parsley, mustard and lemon juice. Season with salt, freshly ground black pepper and a pinch of cayenne pepper.

10. Break the broccoli into small florets and blanch for 3-4 minutes. Add to the sauce and stir the sauce into the fish.

11. To make the potato topping, beat the egg yolks into the mashed potato. Stir in the cream and transfer the mixture to a piping bag.

12. Spoon 2 tablespoons of the fish mix into each ring, top each with 4 pieces of boiled egg and then add more fish mixture.

13. Pipe the mashed potato on top and scatter over the Parmesan cheese. Cook for 10 minutes or so, until golden and bubbling.

14. Turn the rings out onto the centre of 4 warmed dinner plates, garnish with chervil and serve with broad beans.

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