Whether you make this as a comfort dish for yourself or as a gift for friends, this is always a winner. Do not skimp on the mustard and make sure you use undyed smoked haddock.

Traditionalists put a boiled egg in this pie, so if you fancy it then do so and maybe some cheese.

New season peas and pancetta go so well together, but feel free to use frozen peas if you wish.



125g skinless salmon fillet
125g undyed smoked haddock fillet
125g raw king prawns, peeled and deveined
125g white fish (cod, coley, hake etc.)
1kg potatoes for mashing (maris piper/rooster)
100ml milk
2 egg yolks
Few leaves of chopped parsley
100g butter
100g flour
2 leeks finely sliced
1.5 tbsp dijon mustard
100ml white wine
100ml half milk and half cream
1/4 tsp grated nutmeg
1/2 lemon juiced
300g fresh peas depodded
75g pancetta, cut into small lardons
1 onion, diced


  1. Peel and cook the potatoes in boiling salted water, drain, mash and add 100ml milk and the egg yolks and chopped parsley.
  2. While the potatoes are cooking, sweat the leeks in the butter, add the flour and cook to a roux.
  3. Add the wine and cook until reduced, add the dijon, nutmeg and the milk and cream mixture slowly. As soon as it coats the back of a spoon, take form the heat and adjust the seasoning.
  4. Whilst still hot add the fish and mix in. If you wish add some cheese and boiled egg. Add lemon and check seasoning. The fish should have started to cook but not be fully cooked.

5. Place in an oven proof dish and pipe or spoon on the potato, brush with melted butter.

6. Cook at 180 degrees C for 30 minutes until the top is golden and fish mixture bubbling.

7. Cook the pancetta and chopped onion together, until the pancetta goes crispy. Blanch the peas in boiling salted water and drain.

8. Add the peas to the pancetta and onion, and serve on the side of your piping hot fish pie.