The W Stevenson fish pie

plate 5 people
clock 1 hour


400g Fish Pie mix

150g prawns

4 hardboiled eggs, halved

1 leek, finely chopped

½ fennel bulb, finely chopped

1 stick of celery, finely chopped

100g peas

2 bay leaves

Pinch of saffron

Salt and pepper

1 tbsp capers

1 tbsp chopped chives

1 tbsp chopped parsley

50g butter

1 tbsp plain flour

150ml White wine

850ml milk

For the mash topping:

6 large potatoes

50g butter

150ml double cream

75g grated Cornish cheddar

Pinch of sea salt


  1. Preheat your oven to 180˚C. Then start by preparing your fish pie mix in a large saucepan. Melt the butter and add in your leeks, fennel and celery. Stir and soften for 5-10 minutes and then add in your flour.
  2. Cook out the flour and stir well to form the base roux for your pie and then add in your wine to deglaze the pan. Follow with your saffron and milk and stir until your sauce thickens and is silky and smooth.
  3. Next add in your bay, capers, prawns and Stevenson fish. Cook on a lower temperature for 10 minutes and then allow to cool. Season to taste and stir through your herbs.
  4. Transfer to a pie dish and add your hardboiled eggs cut in half. Leave in the fridge whilst you make your mash.
  5. In another pan boil your potatoes and mash with butter and a little cream until smooth. Season to taste and stir in half of your grated cheddar.
  6. Spread your mash over the fish pie mix and then add the remaining grated cheddar. Bake in the oven for 20-25 minutes until the top of your fish pie is golden.
  7. Serve with savoy cabbage or steamed vegetables.