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...

Why leftovers are blazing a trail to a new foodie trend

From recyclable relishes to cast-off cocktails and beyond by Victoria Gray

23 Aug 2016

Vegans are like a “sect” and should “all be killed,” says top TV chef

“It’s true, and I mean vegans, not vegetarians." by Harriet Hall

22 Aug 2016

Symmetry breakfasts: favourites from the hit Instagram account

The precisely arranged snaps have struck a chord with foodies worldwide by Harriet Hall

09 Aug 2016

Recipes and tips to help you prepare for a healthy week

Batch cooking, pre-mixing by Sejal Kapadia Pocha

04 Aug 2016

Sun day roast: give your classic roast dinner a summery twist

With the help of chef Angela Hartnet by Helen Bownass

01 Aug 2016

Pucker up for the world's favourite ice creams

From Japanese Mochi to British clotted cream by Harriet Hall

26 Jul 2016

10 of the best vegan and vegetarian BBQ recipes

From halloumi burgers to satay skewers by Moya Crockett

22 Jul 2016

Experts reveal best breakfast to help people fighting depression

This is, according to experts, the ideal breakfast for people at risk of depression by Kayleigh Dray

20 Jul 2016

Six of the best craft ciders to try this summer

As chosen by Mamie founder Aymeric Peurois by Jenny Tregoning

15 Jul 2016

The UK's best coastal cafes to (eat and) drink in the view

Wish you were eating here? by The Stylist web team

15 Jul 2016