Antony Worrall Thompson's The Ultimate Fish Pie Recipe

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Servings: 4


Cost per serving $1.70 view details
  • 450 ml Lowfat milk
  • 1 x Bay leaf Few black peppercorns
  • 1 sm Onion, roughly minced
  • 1 kg White fish fillets, such as cod, coley, pollack or possibly ling
  • 175 gm Cooked peeled large prawns
  • 4 Tbsp. Minced fresh herbs, (parsley, chives, chervil, tarragon)
  • 100 gm Unsalted butter
  • 2 lrg Shallots, finely minced
  • 175 gm Button mushrooms, sliced
  • 50 gm Plain flour
  • 150 ml Double cream
  • 1/4 x Lemon, pips removed
  • 1 kg Potatoes, cut into chunks
  • 2 Tbsp. Wholegrain mustard Salt and freshly grnd white pepper


  1. Preheat the oven to 200C/400F/Gas 6.
  2. 1 Place the lowfat milk in a saute/fry pan with the bay leaf, peppercorns and onion. Bring to a simmer and cook gently for a couple of min.
  3. 2 Set aside for at least 10 min to allow the flavours to infuse.
  4. Add in the fish to the infused lowfat milk and poach for 5 min or possibly till just tender. Remove from the heat and leave to cold, then lift out the fish and roughly flake the flesh, discarding any skin and bone.
  5. 3 Place in a large bowl with the prawns and herbs. Strain the poaching lowfat milk into a jug. Heat half the butter in a pan and fry the shallots for 5 min to soften.
  6. 4 Add in the mushrooms and cook for a few min till tender, then stir in the flour and cook for a minute or possibly so, stirring constantly.
  7. Remove from the heat and gradually add in the poaching lowfat milk. Season, return to the heat and simmer for a few min. Keep stirring till thickened.
  8. 5 Stir in half of the cream and add in a good squeeze of lemon, then fold into the fish mix and season. Pour into a buttered 25cm/10in pie dish and set aside to allow a skin to create.
  9. 6 Place the potatoes in a pan of boiling salted water, cover and cook for 15-20 min till very tender. Drain, return to the pan to dry out and then mash till smooth.
  10. 7 Beat in the remaining butter and cream and the mustard. Season to taste. Carefully spread over the fish mix and pull a fork across the top to make a wavy-line pattern. Bake for 30-40 min till bubbling and lightly golden brown. Serve warm.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 455g
Recipe makes 4 servings
Calories 650  
Calories from Fat 364 56%
Total Fat 41.42g 52%
Saturated Fat 25.69g 103%
Trans Fat 0.0g  
Cholesterol 182mg 61%
Sodium 228mg 10%
Potassium 1144mg 33%
Total Carbs 52.3g 14%
Dietary Fiber 5.0g 17%
Sugars 8.32g 6%
Protein 19.51g 31%
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