Gordon Ramsay’s fish pie Recipe

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  • Nut-free






15 min


1 hr 20 min

Nutrition per portion

Calories Array kCal 0%
Fat Arrayg 0%
  -  Saturates Arrayg 0%

There’s nothing better than a hearty fish pie during the cold, winter months and this version from Gordon Ramsay is a hit.


  • 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
  • Topping:
  • 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.

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