By Tristan Hogg From the book Pieminister: A Pie for All Seasons

The finest fish pie ever to sail the seven seas. A marvel, a wonder and a triumph to behold. Hopefully this pie will leave you with much happier memories than those of its namesake. Good luck and Godspeed, Cap’n!

For how many? Serves 6


  • 300g smoked haddock fillet
  • 300g fresh haddock or cod fillet
  • 300g organic salmon fillet
  • 400g cooked prawns
  • 750 ml milk
  • ½ white onion
  • 1 garlic clove, peeled
  • 1 bay leaf
  • A few peppercorns
  • 150g mature Cheddar cheese, grated
  • 1 tsp chopped parsley
  • 1 tsp chopped chives
  • 2 tsp capers (optional)
  • 60g butter
  • 60g plain flour
  • 2 tsp wholegrain mustard (optional)
  • Sea salt and black pepper
  • For the topping:
  • 1.5kg floury potatoes, peeled and cut into chunks
  • 50g butter
  • A good splash of milk


Skin all of the fish fillets and place the skins in a saucepan. If the prawns come with their shells on, remove the shells and place in the same pan. Add the milk, along with the onion half, peeled garlic clove, bay leaf and peppercorns. Bring almost to boiling point, then remove from the heat and leave for about 20 minutes for the milk to be infused. Strain the milk through a sieve into a jug and put to one side.

Preheat the oven to 200°C/400°F/gas mark 6. Cut the raw fish into bite-sized chunks and combine with the prawns, half the grated cheese, the herbs and capers, if using. Season with salt and pepper and tip this mixture into a pie dish (or you can use individual pie dishes, as we’ve done in the photo).

Melt the butter in a saucepan and add the flour, stirring well to make a smooth paste. Cook gently for a couple of minutes, then gradually stir in the infused milk. Bring to a simmer, stirring all the time. Cook for a couple of minutes, then remove from the heat and season. Stir in the wholegrain mustard, if using. Pour the sauce over the fish. Gently mix all the ingredients, being careful not to break up the fish.

For the topping, cook the potatoes in boiling salted water until tender, then drain well. Mash thoroughly with the butter, a good splash of milk and some salt and pepper to taste.

Top the pie with the mashed potatoes, ensuring a nice even covering. Sprinkle with the remainder of the grated cheese and bake for 25 minutes, or until browned. Serve with buttered greens, such as peas, green beans or spinach.

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