- 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
Maggie Jones’s Creamy Fish Pie
Rafal Kaczmarczyk
23rd February 2018
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.
Ingredients
Method
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.
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