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J Sheekey’s Fish Pie

Made at J Sheekey | Serves 4

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Still the bestseller 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) fillet, skinned and cut into rough 3cm chunk
200g boneless salmon fillet, skinned and cut into rough 3cm chunks
200g boneless smoked haddock fillet, skinned and cut into rough 3cm chunks
4 tbsp chopped flat leaf parsley


For the sauce
50g butter
50g flour
125ml white wine
500ml fish stock (good quality organic fish bouillon are fine)
90ml double cream
1 tbsp English mustard
1 tsp Worcestershire sauce
½ teaspoon anchovy essence (optional)
Salt and freshly ground white pepper

For the topping
1kg floury potatoes, peeled, cooked and dry mashed
50g butter
50ml milk
20g fresh white breadcrumbs
10g grated Parmesan cheese

To make the sauce, melt the butter in a thick-bottomed pan over a low heat, then stir in the flour gently. Gradually add the wine, stirring well; then slowly add the fish stock until you have a silky smooth sauce. Bring to the boil and simmer gently for 15 minutes. To finish, add the double cream and briefly bring to the boil again. Stir in the mustard, Worcestershire sauce and anchovy essence [add more mustard and Worcestershire sauce if you like it spicy!].  Add salt and freshly ground white pepper to taste.

Gently fold the raw fish and the parsley into the hot sauce, and pour into 1 large pie dish up to about 3cm from the top of the dish. Leave to cool, so that the topping will sit on the sauce when piped over it.

Mix the butter into the mashed potato, season with a little salt, and add the milk so that the mixture is soft enough to spread over the fish mixture. Gently cover the fish with the potato.

Preheat the oven to 190°C/Gas mark 5 and bake for 30 minutes, then scatter on the breadcrumbs and cheese, and bake for a further 10 minutes until golden.

NB: the best all-round potatoes are King Edwards – good for mashing, roasting and pan frying. 

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