This fish pie recipe adds a little extra kick to balance out the rich and creamy texture – all thanks to the delicate flavours of our Fish Seasoning. Expertly blended with zingy lemon, fragrant dill and bitter parsley, you only need a few teaspoons to really bring your dish to life.
We love serving this fish pie recipe as the centrepiece for a big family gathering, along with a side of peas (fresh or mushy!) and green beans. The rich seaside flavours of this classic are perfect followed by a scoop of vanilla ice cream for dessert.
Pre-heat the oven to 200°C, 400°F, Gas Mark 6. Heat 25g (1oz) of the butter in a deep frying pan, gently fry the leeks with 1 tsp Fish Seasoning for 3-4 minutes. Remove from the pan and place in an ovenproof dish.
Add the milk to the frying pan, stir in the remaining Fish Seasoning and the Parsley. Bring to a gentle simmer and then add the fish. Cover and poach the fish on a low heat for 4 minutes.
Gently remove the fish from the milk with a slotted spoon and add to the leeks in the ovenproof dish.
Melt 50g (2oz) butter in a small saucepan, stir in the flour and cook for 1 minute. Gently add the milk from the frying pan, stirring continuously to ensure the sauce is smooth. Continue to add the milk to the sauce, stirring continuously until the sauce is thick and smooth. Stir in the lemon juice.
Add the prawns to the ovenproof dish and gently combine with the leeks and poached fish. Pour over the sauce.
Meanwhile, boil the potatoes in salted water. Drain and mash with the remaining butter and a dash of milk. Use to carefully top the fish pie, sprinkle with the cheese and cook in the oven for 30 minutes.
Delicious served with green beans and peas.