Maggie Jones’s Creamy Fish Pie

Rafal Kaczmarczyk

Rafal Kaczmarczyk

23rd February 2018
Rafal Kaczmarczyk

Maggie Jones’s Creamy Fish Pie

This ⁣Creamy Fish Pie is one of four classic savory pies on the menu at Maggie Jones in Kensington for British Pie Week (5th-11th February 2018). Serves 6.


  • ⁣300g fillet of smoked haddock
  • 300g fillet of fresh haddock
  • 125g fresh prawns
  • 200g of chestnut mushrooms
  • Chopped parsley to liking
  • 60g salted butter
  • 60g plain flour
  • 1 medium-sized free-range egg
  • For the topping:
  • 1.4kg whole floury potatoes, boiled in their skins until tender
  • 90g salted butter


⁣⁣Preheat the oven to 200C/gas mark 6.
Hard-boil the egg in water and cook chopped mushrooms in a pan with oil and salt. Put the smoked and fresh fish in another pan and cover with a bit of olive oil and salt and cook until fish flakes. In a separate pan, repeat with prawns.
Once everything is cooked, chop the egg and fish in fine slices and mix together with the chopped mushrooms.
In a separate pan, mix the butter and flour and stir for a couple of minutes until it turns into a smooth sauce. Mix the sauce with the fish mix and
finally add the cooked prawns and chopped parsley.
Boil the potatoes in salted water until they are soft, then drain well.
Peel the skins from the potatoes while still warm, then grate the potatoes, or put through a ricer and mix with the butter.
Mix well, using a fork or a mixer.
Put the fish mixture in a pie dish and spread the mash evenly over it.
Scratch the surface with a fork and bake for 10-15 minutes, until the pie is bubbling and the surface is nicely browned.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.