Entree: Isle of Man – Manx Fish Pie (Creamy baked pie of mixed local fish in a parsley white sauce topped with mashed potato)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 45 min

Total 1 hr 15 min

Ingredients

- 1 lb (450 g) cod fillet, boneless, skinless, cut into 1-inch pieces
- 8 oz (225 g) smoked haddock fillet, skinned and flaked
- 8 oz (225 g) salmon fillet, boneless, skinless, cut into chunks
- 4 oz (115 g) cooked peeled prawns (optional)
- 2 lb (900 g) russet potatoes, peeled and cut for mashing
- 4 tbsp (60 g) butter, divided
- 1/3 cup (80 ml) milk for mash
- 1 cup (240 ml) milk for sauce
- 2 cups (480 ml) fish stock or light chicken stock
- 3 tbsp (24 g) all-purpose flour
- 1 small onion (about 4 oz / 115 g), finely chopped
- 1 small leek (white and light green only) (about 6 oz / 170 g), sliced and rinsed
- 1 bay leaf
- 2 tbsp (8 g) fresh parsley, chopped
- 1/2 tsp (2.5 g) dry mustard powder
- Pinch of freshly grated nutmeg
- 1 cup (150 g) frozen peas
- 1 tbsp (15 ml) lemon juice
- Salt and freshly ground black pepper to taste
- 1 tbsp (15 ml) vegetable oil (for sautéing)

Instructions

1. Preheat the oven to 400°F (200°C). Place potatoes in a large pot of salted water, bring to a boil and cook until tender, about 15–18 minutes.
2. While potatoes cook, heat 1 tbsp (15 ml) vegetable oil and 1 tbsp (15 g) butter in a medium saucepan over medium heat. Add the chopped onion and sliced leek; sauté until softened, about 5 minutes.
3. Stir in the flour and cook 1 minute to form a roux. Gradually whisk in 1 cup (240 ml) milk and 2 cups (480 ml) fish stock until smooth. Add bay leaf, mustard powder, nutmeg, and simmer gently until sauce thickens, about 5–7 minutes. Season with salt and pepper.
4. Remove bay leaf, stir in 1 tbsp (15 g) butter and chopped parsley, then gently fold in the cod, smoked haddock, salmon, and prawns. Add frozen peas and lemon juice; warm through for 2–3 minutes, taking care not to overcook the fish. Adjust seasoning.
5. Drain potatoes and mash with remaining 3 tbsp (45 g) butter and 1/3 cup (80 ml) milk until smooth and creamy. Season with salt and pepper.
6. Transfer the fish and sauce mixture to a 9x9-inch (23x23 cm) baking dish or similar. Spoon or pipe the mashed potato over the top, spreading to seal the edges. Dot with a little extra butter if desired.
7. Bake in the preheated oven until the top is lightly golden and filling is bubbling, about 20–25 minutes. For a crisper top, briefly place under a hot broiler for 2–3 minutes, watching carefully.
8. Let rest 5 minutes before serving. Garnish with extra chopped parsley and an optional squeeze of lemon.