Sheekey’s fish pie
Made at J Sheekey | Serves 4
Still the best-seller on the J Sheekey menu, our fish pie is rightly as famous as some of our customers. A true theatre dish. Some people add lobster, prawns or peas to their pie. We prefer this purer version.
200g boneless cod (or a white chunky fish such as halibut) fillet, skinned and cut into rough 3cm chunks
200g salmon fillet, skinned and cut into rough 3cm chunks
200g smoked haddock fillet, skinned and cut into rough 3cm chunks
½ small bunch flat leaf parsley, chopped
For the sauce
50g unsalted butter
50g plain flour
125ml white wine
500ml fish stock (if you haven’t got fresh, good quality stock cubes will do. If you want to make your own fish stock, we have a great recipe for it in our book J Sheekey Fish available at the restaurant, in good book shops and online!)
90ml double cream
Juice of ½ lemon
1 tbsp English mustard
1 tsp Worcestershire sauce
½ tsp anchovy essence
Salt and ground white pepper
For the topping
1kg floury potatoes, peeled and dry mashed
50g unsalted butter
20g fresh white breadcrumbs
10g grated Parmesan
To make the sauce, melt the butter in a heavy-bottomed saucepan over a low heat and gently stir in the flour. Gradually add the wine, stirring well. Slowly add the fish stock (a good quality cube is fine) until you have a silky smooth sauce. Bring to the boil and simmer quietly for 15 minutes. To finish, add cream and briefly bring to the boil again. Stir in mustard, Worcestershire sauce and anchovy essence. (Add more mustard and Worcestershire sauce if you like it spicy.) Season.
Gently fold the fish and parsley into the hot sauce, and pour into a large pie dish up to about 3cm from the top of the dish. Leave to cool, so the topping will sit on the sauce when piped.
Mix butter and milk into the mashed potato till soft enough to spread over the fish mixture. Season. Pipe or gently fork to cover the fish.
Pre-heat the oven to 190°C / gas mark 5 and bake for 30 minutes. Scatter on the breadcrumbs and cheese, and bake for a further 10 minutes until golden.
The best all-round potatoes are King Edwards – good for mashing, roasting and pan frying.