This wonderful fish pie makes the most of British fayre. Make sure that the mash top is buttery to make it even more delicious.

Makes one large pie to serve four people

600g smoked haddock
200g of shrimp
200g cockle meat
2 leeks
1 white onion
250g of butter
250g of flour
1 litre of double cream
1 litre of single cream
Bunch of tarragon
Basic potato mashed topping

Melt butter and flour together until thick. Add chopped leeks and onion to mix.

Slowly add milk to pan, stirring with a wooden spoon to form a white or béchamel sauce.

Slowly add creams (double first) to thicken the mixture and stir slowly with a wooden spoon. When the consistency is thick and smooth, add the smoked haddock, shrimp, cockle meat – remove from heat so as not to break up the fish.

Add tarragon. Pour mixture into serving dish and top with mash.

Bake at 200° until mash top is golden brown.

© Massimo Tebaldi Executive Chef at Renaissance Pubs.

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Smoked Haddock, Shrimp & Cockle Pie