Traditional British fish pie

A classic British fish pie with white fish, salmon and prawns in a creamy parsley sauce, topped with golden mashed potato.

• 300 g white fish fillets (cod or haddock)
• 200 g salmon fillets
• 150 g cooked prawns
• 600 ml whole milk
• 50 g butter
• 40 g plain flour
• 2 tbsp fresh parsley
• 1 lemon, zested
• 1 kg potatoes
• 75 g butter for mash
• Salt and pepper

Method

1. 1
   Poach the fish in milk for 5 minutes. Remove fish and reserve the milk.
2. 2
   Make a white sauce with butter, flour and the reserved milk. Add parsley and lemon zest.
3. 3
   Flake the fish and combine with prawns and sauce in a baking dish.
4. 4
   Make the mash: boil, drain and mash potatoes with butter and milk. Season well.
5. 5
   Top the pie with the mash, rough up the surface.
6. 6
   Bake at 200°C for 25–30 minutes until golden and bubbling.