Learn how to make this hearty fish pie by celeb chef Gordon Ramsay. It's a real classic that the whole family will love tucking into come winter time.
Gordon Ramsay’s fish pie recipe is ready in only 1hr and 35 mins and it is truly worth the wait. The soft potato topping with dusted with cheese and popped under the grill for a crisp finish. The firm white fish fillets, the smoked haddock and prawns make a delicious combo. Smothered in a rich, creamy homemade sauce – you really can’t go wrong with this traditional fish pie recipe.
- 1 onion, peeled and quartered
- 3-4 cloves
- 1 bay leaf
- 250ml double cream
- 250ml whole milk
- 400g firm white fish fillets
- 400g smoked haddock fillets
- 30g butter
- 2 leeks, trimmed, well washed and thinly sliced
- 30g plain flour
- Sea salt and black pepper
- Handful of flat-leaf parsley leaves, chopped
- 300g peeled raw prawns
- 750g Desirée potatoes, peeled
- 75g butter, cubed
- 50ml hot milk
- 2 large egg yolks
- 75 - 100g medium Cheddar, grated
Stud the onion with the cloves. Put into a wide pan along with the bay leaf, cream and milk and bring to a simmer. Lower the white and smoked fish fillets into the pan and poach for 3-4 mins; it won’t matter if the fish is slightly underdone at this stage. Lift it out of the pan onto a plate.
Pass the cooking liquor through a fine sieve into a jug and reserve.
Melt the butter in a saucepan, add the leeks and sweat for 4 – 6 mins until soft. Stir in the flour and cook, stirring, for another couple of minutes. Gradually stir in the reserved fish cooking liquor and let simmer for 10-15 mins, stirring from time to time, until thickened to a sauce consistency. Season well with salt and pepper to taste and stir in the chopped parsley.
For the topping, cut the potatoes into chunks and add to a pan of salted water. Bring to the boil, lower the heat and cook for 15-20 mins, until tender when pierced with a knife. Drain well and push through a potato ricer, or mash until smooth. Add the butter and hot milk and mix until well incorporated. Allow to cool slightly, then stir in the egg yolks. Season well.
Preheat the oven to 200°C (fan 180°C/gas mark 4). Flake the fish into bite-sized pieces and add to the leek sauce with the prawns. Stir until evenly combined. Transfer to a 1.75 – 2lt ovenproof baking dish and spoon the mash on top, spreading it evenly. For a traditional fish pie finish, mark the surface with the tines of a fork. Scatter over a generous layer of grated cheese. Bake in the oven for 25-35 mins, until the fish pie is bubbling and golden brown on top. Let stand for a few minutes, then serve the fish pie with peas or green beans.
Leftovers can be stored in an airtight container for up to 2 days. Reheat thoroughly before serving.