Entree: United Kingdom – Wales – Pembrokeshire Fish Pie (Creamy baked mixed fish pie topped with mashed potato)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 45 min

Additional 5 min

Total 1 hr 15 min

Ingredients

- 1.5 lb (680 g) potatoes, peeled and cut for mashing
- 4 tbsp (60 g) butter, divided
- 1/2 cup (120 ml) whole milk, plus extra for mashing as needed
- 2 tbsp (30 ml) olive oil
- 1 medium onion, finely chopped (about 6 oz / 170 g)
- 1 leek, white and light green parts only, thinly sliced (about 6 oz / 170 g)
- 3 tbsp (24 g) all-purpose flour
- 1.5 cups (360 ml) milk
- 1/2 cup (120 ml) fish or vegetable stock
- 2 tsp (10 g) Dijon mustard
- 1/4 tsp (0.5 g) ground nutmeg
- 2 tbsp (8 g) chopped fresh parsley
- 2 hard-boiled eggs, sliced (approx. 3.5 oz / 100 g total)
- 2 cod fillets, approx. 6 oz (170 g) each
- 2 smoked haddock fillets, approx. 6 oz (170 g) each
- 1 salmon fillet, approx. 6 oz (170 g)
- 8 oz (225 g) raw peeled prawns
- Salt and freshly ground black pepper to taste
- 1/2 cup (50 g) grated cheddar cheese (optional, for topping)
- Lemon wedges, to serve (optional)

Instructions

1. Preheat the oven to 400°F (200°C). Put the potatoes in a pan of salted cold water, bring to a boil and simmer until tender, about 15–20 minutes. Drain and mash with 2 tbsp (30 g) butter and enough milk to make a smooth mash; season with salt and pepper and set aside.
2. Meanwhile, heat 2 tbsp (30 ml) olive oil in a saucepan over medium heat. Add the chopped onion and sliced leek and cook until softened, about 6–8 minutes.
3. Stir in the 3 tbsp (24 g) flour and cook for 1 minute. Gradually whisk in 1.5 cups (360 ml) milk and 1/2 cup (120 ml) stock until smooth. Simmer until the sauce thickens, about 3–5 minutes.
4. Remove the sauce from heat and stir in 2 tbsp (30 ml) butter, Dijon mustard, nutmeg, chopped parsley, and season with salt and pepper to taste.
5. Place the cod, smoked haddock, salmon and prawns in a shallow ovenproof baking dish. Pour the warm creamy sauce over the fish to cover evenly. Arrange slices of hard‑boiled egg on top, if using.
6. Spoon the mashed potato over the filling, spreading to seal the edges. Sprinkle grated cheddar over the mash if using.
7. Bake in the preheated oven for 25–30 minutes, until the top is golden and the filling is bubbling. If necessary, place under the broiler for 2–3 minutes to brown the top.
8. Remove from oven and rest 5 minutes. Serve hot with lemon wedges and extra chopped parsley.