Jump to Main ContentJump to Primary Navigation
Top

J Sheekey's Fish Pie

j-sheeky.jpg

Still the bestseller on the J Sheekey menu, this comforting fish pie from the celebrity hotspot is as famous as some of their clientele. A simple, but creamy and comforting dish, make this A-list favourite yourself at home for a hearty winter supper.

Serves

4

Ingredients

  • 200g cod fillet, or another chunky white fish, skinned and cut into rough 3cm chunks
  • 200g salmon fillet, skinned and cut into rough 3cm chunks
  • 200g smoked haddock fillet, skinned and cut into rough 3cm chunks
  • ½ small bunch flat leaf parsley, chopped

For the sauce:

  • 50g unsalted butter
  • 50g plain flour
  • 125ml white wine
  • 500ml fish stock
  • 90ml double cream
  • 1 tbsp English mustard
  • 1 tsp Worcestershire sauce
  • ½ tsp Anchovy essence
  • ½ lemon juiced
  • Salt
  • Ground white pepper

For the topping:

1kg floury potatoes, peeled, cooked and dry

mashed

50g unsalted butter

50ml milk

20g fresh white breadcrumbs

10g freshly grated parmesan

Method

Step 1: To make the sauce, melt the butter in a heavy-bottomed saucepan over a low heat and gently stir in the flour. Gradually add the wine, stirring well.

Step 2: Slowly add the fish stock (see page 37, but a good quality cube is fine) until you have a silky smooth sauce. Bring to the boil and simmer gently for 15 minutes. To finish, add the cream and briefly bring to the boil again. Stir in mustard, Worcestershire sauce, anchovy essence and lemon juice. (Add more mustard and Worcestershire sauce if you like it spicy.) Check seasoning.

Step 3: Gently fold the fish and parsley into the hot sauce, and pour into a large pie dish, leaving a space of about 3cm from the top of the dish. Leave to cool, so the topping will sit on the sauce when piped.

Step 4: Pre-heat the oven to 190°C / gas mark 5. Mix butter and milk into the mashed potato until soft enough to spread over the fish mixture. Season. Pipe or gently fork to cover the fish. Bake the fish pie for 30 minutes. Sprinkle over the breadcrumbs and cheese, and bake for a further 10 minutes until golden.

Taken from J Sheekey Fish, by Tim Hughes and published by Preface, £25, amazon.co.uk

Image: Howard Sooley

Related

herofood.jpg

Stylist's 100 greatest recipes

Fish pie.jpg

Amazing pies to try

swedish-apple-crunble.jpg

Swedish apple crumble cake

Comments

Latest...

Coffee in a cone is here to brighten up your mornings

The best way to start the day by Sarah Biddlecombe

27 Sep 2016

How to launch a successful pop up business

By a couple who did it themselves by Sarah Biddlecombe

26 Sep 2016

Food revolution: the UK’s first waste supermarket has opened

by Harriet Hall

22 Sep 2016

The best red wines to stay in with this autumn

They all pair perfectly with a night on the sofa by Victoria Gray

18 Sep 2016

Drinking this healing gin could bring you good luck

It's worth a try by Sarah Biddlecombe

13 Sep 2016

Top 10 health benefits of eating cheese

Here’s 10 extra reasons to indulge in that cheese toastie… by Kayleigh Dray

12 Sep 2016

London’s most incredible drink experiences

From the iconic to the experimental, the 7 best ways to indulge in the capital by Amy Swales

11 Sep 2016

Quiz: what kind of cheese are you most like?

This might just be our cheesiest personality quiz of all time… by Kayleigh Dray

08 Sep 2016

Five reasons why drinking gin can actually be good for you

Thought you loved gin? Prepare to renew your vows by Amy Lewis

31 Aug 2016

The best London restaurants for late-night dining

Make the most of the night tube with 24-hour restaurants and post-theatre deals by Amy Swales

26 Aug 2016