Our heart-warming fish pie recipe serves four people and is perfect for those crisp autumn evenings or big family get-togethers. Passed down the Cornish generations, Granny Alice’s fish pie is a total crowd-pleaser, and features on our new season menu.
From a seafaring family, Granny Alice Hodges was in fact grandma to our Executive Chef Nick. She became a cook for an affluent Falmouth family and was encouraged to create her own recipes. Living to the ripe old of age of 96, even in her later years she continued to regale her grandsons with fond memories of her time at the stove.
Have a go at whipping up this fish pie recipe yourself, or join us down at the pub for a hearty portion of this wholesome dish.
- 125g butter
- One leek finely chopped
- Four boiled eggs
- 500g white diced fish
- 200g salmon diced
- 100g smoked salmon
- Pint of milk
- 30g parsley
- Two kilos potatoes
- Pre-heat your oven to 180C
- Melt the butter in a pan, add the leek and sweat off the liquid
- Add flour to the mix bit by bit until the flour is binded to the butter
- Then, add the milk little by little and stir to create a liquid
- Hand whisk the liquid until the flour has been cooked out
- Add the diced fish and then take off the heat
- When the mixture has cooled down, add the parsley and cooked boiled eggs
- Season with salt and pepper to taste
- Fill your pie dishes half way
- Peel and dice the potatoes before putting them in a pot of boiling water
- Boil the potatoes in a pan until soft
- Using a masher, mash the potatoes until they produce a smooth consistency
- Pipe the mash potato on top of the pie filling
- Add grated cheese on top
- Bake in the oven for 45 minutes or until the mash turns golden brown
Fancy giving our fish pie recipe a go?
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