Entree: Jersey – Jersey Fish Pie (Creamy baked pie of mixed fish in a white sauce topped with mashed potatoes)

Serving Size: 4

Approximate Time

Prep 35 min

Cook 30 min

Additional 5 min

Total 1 hr 10 min

Ingredients

- 1 lb (450 g) firm white fish fillets (cod or haddock), skinned and cut into large chunks
- 8 oz (225 g) smoked haddock fillet, skinned and cut into chunks
- 6 oz (170 g) cooked shrimp, peeled (optional)
- 2 lb (900 g) potatoes (Yukon Gold or Russet), peeled and cut for mashing
- 4 tbsp (60 g) unsalted butter, divided
- 3 tbsp (24 g) all-purpose flour
- 2 cups (480 ml) whole milk
- 1/2 cup (120 ml) fish stock or low-sodium chicken stock
- 1 tsp (5 g) Dijon mustard
- 2 tbsp (8 g) chopped fresh parsley
- 1 tbsp (3 g) chopped fresh dill or 1 tsp (1 g) dried dill (optional)
- 2 hard-boiled eggs, peeled and chopped
- 1 small onion, finely chopped (about 4 oz / 115 g)
- 1 celery stalk, finely chopped (about 1 oz / 30 g)
- 1 tbsp (15 ml) olive oil
- Salt and freshly ground black pepper to taste
- 1/4 cup (25 g) grated Cheddar or Parmesan for optional gratin topping

Instructions

1. Preheat oven to 400°F (200°C). Place potatoes in salted cold water, bring to a boil and simmer until tender, about 15–20 minutes.
2. While potatoes cook, heat olive oil and 2 tablespoons (30 g) butter in a skillet over medium heat. Sauté onion and celery until softened, about 5 minutes.
3. Sprinkle flour over the softened vegetables, stirring to form a paste and cook 1 minute. Gradually whisk in milk and stock until smooth. Simmer gently until thickened, about 3–5 minutes.
4. Stir in Dijon mustard, chopped parsley, dill (if using), and season with salt and pepper. Remove sauce from heat and fold in the fish chunks and cooked shrimp. Allow mixture to rest 2–3 minutes so fish begins to firm slightly.
5. Drain the potatoes and mash with remaining 2 tablespoons (30 g) butter, seasoning with salt and pepper and a splash of milk if needed to reach a smooth, pipeable texture.
6. Spoon the fish and sauce into a shallow ovenproof dish, scatter chopped hard-boiled eggs over the filling, then top evenly with mashed potato. Use a fork to create ridges if desired and sprinkle grated cheese on top if using.
7. Bake in the preheated oven until the topping is golden and the filling is bubbling, about 25–30 minutes. For a crispier top, broil 2–3 minutes at the end, watching carefully.
8. Let rest 5 minutes before serving. Garnish with extra chopped parsley and serve with steamed greens or a simple salad.