Old-Fashioned Fish Pie

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Many of our traditional fish recipes are much improved if a mixture of smoked and fresh fish is used. Chopped parsley, hard-boiled egg, cheese or anchovy essence can be added and a little butter on the potato topping makes the surface crisp and brown.


  • 450 g/1 lb cod fillet
  • 225 g/8 oz smoked haddock fillet
  • 1.5 dl/¼ pint water
  • 1.5 dl/¼ pint milk
  • 1 slice lemon
  • small bay leaf


    Rinse the fish and cut into pieces. Place in a saucepan and add the milk, water, lemon slice and bay leaf. Cover and simmer gently until tender – about 15 minutes. Strain off the liquor and reserve 3 dl (½ pint) of it for the sauce. Discard the skin and any bones from the fish, break the flesh into loose flakes and set aside.

    Melt the butter in a saucepan and stir in the flour. Cook gently for a moment, then gradually stir in the reserved fish liquor. Beat well all the time to get a smooth sauce and bring up to the boil. Simmer gently for 2–3 minutes, then draw off the heat. Fold in the flaked fish and then add any one of the following flavourings: 2 heaped tablespoons finely chopped parsley;2 chopped hard-boiled eggs; 50 g (2 oz) grated cheese; 2 teaspoons anchovy essence. Taste the mixture and add a little lemon juice and freshly milled pepper as required.

    Turn the mixture into a greased pie dish. Cover with the well-seasoned creamed potato. Fork up the top and dot with butter. When ready to serve, place near the top of a moderately hot oven (190 °C., 375 °F., Gas Mark 5) for about 20 minutes. Brown under the grill for a few seconds and serve.