Fish Pie


  • 450g haddock or other white fish
  • 225g smoked haddock or cod
  • 150ml milk
  • 150ml water
  • 1 small bay leaf
  • A few fresh parsley stalks
  • 450g potatoes, cooked and mashed
  • 25g butter

For the sauce

  • 25g butter
  • 25g plain flour
  • 5ml lemon juice
  • 3tbsp chopped parsley
  • Ground black pepper


Preheat oven to 190◦C/375◦F/ Gas 5. Out fish into a pan with the milk, water, lemon, bay leaf and parsley stalks. Heat slowly on the hob until bubbles are rising to the surface, then cover and simmer for about 10 minutes until the fish is cooked.

Lift out the fish, strain and keep 300ml of the cooking liquor. Leave fish until cool enough to handle, flake and discard the skin ad bones. Set the fish aside.

For the sauce, melt the butter in a pan, add the flour and cook for 1-2 minutes over a low heat, stirring constantly. Gradually add the reserved cooking liquor, stirring well until smooth. Stir in the fish, chopped parsley and lemon juice.

Put into a buttered 1.75l ovenproof dish, top with the potato and dot with butter.

Cook for approx. 20 minutes until heated through and golden.