Eckington Manor Traditional Fish Pie

Lockdown Recipes Fish Pie Eckington Manor Cookery School


  • 1kg Maris piper potatoes (peeled and chopped)
  • 2 egg yolks
  • 350g mixed fish (salmon, cod, smoked haddock)
  • 150g cooked prawns
  • 1 leek (finely sliced)
  • 150g frozen peas
  • 500ml milk
  • 50g butter
  • 40g plain flour
  • Small handful of parsley and dill (finely chopped)
  • 2 hard boiled eggs (cut into 6 wedges)


Boil the potatoes in salted water until fully cooked then strain into a colander, leave the potatoes to steam for a couple of minutes until they are dry and fluffy, mash the potatoes until smooth and beat in the egg yolks with a pinch of salt and white pepper.

Sweat the leeks down in a little oil until soft and add the fish to the pan, cover with the milk and bring to a simmer, once simmering remove from the heat and leave to infuse for 5 minutes.

Pass the fish through a colander with a bowl underneath to catch the flavoured milk. (You will use this milk to make the sauce)

Melt the butter in a sauce pan until it starts to foam, then add the flour and whisk together, cook the mix out for a couple of minutes before adding the milk a little at a time until all the milk is incorporated, cook the sauce out for about 4 minutes until it’s has began to simmer the sauce will now be thick enough to coat the fish, season with salt white pepper and a small amount of lemon juice.

Leave the sauce to cool for a couple of minutes, add the fish, prawns, peas, and herbs to the sauce and gently mix to combine, place all of the mix in a casserole dish and arrange the egg wedges over the top.

Pipe or spoon the mash evenly over the top of the pie and smooth over.

If cooking straight away bake at 180 degrees for 20-25 minutes alternatively if chilling first and cooking from the fridge bake at 170 degrees for 35-40 minutes

Serve with your favourite vegetables! (We recommend tender stem broccoli).

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