Old fashioned fish pie 800g – serves two


There are as many recipes for fish pie as there are people trying to cook it, and all are passionately defended by their protagonists.

This is mine and has changed little since 1976 when I first made it, pronounced it a triumph and then proceeded to drop it as I was taking it out of the oven!

There are a couple of ‘old fashioned’ details here; particularly the inclusion of a little Noilly Prat and the use of mussel ‘liquor’ to anchor the sauce.

I hope you like it as much as I do.


This version brings mussels, tiger prawns and cod loin together. The mussels are first cooked in white wine and some herbs, then the prawns are cooked in the mussel liquor and finally the cod takes its turn to be poached in the flavourful stock.

Covered with a vermouth flavoured veloute and topped off with a layer of rich buttery mash it’s a true suppertime treat.

Little tip

Must be served with buttered peas.


Cod (fish), mussels (molluscs), Tiger prawns (crustacean), potato, milk, double cream (milk), butter (milk), flour (wheat), water, white wine (sulphites), vermouth (sulphites), tomato concentrate, parsley, bay leaf, salt & pepper.


See ingredients in bold. Produced in a kitchen that handles milk, gluten, sesame, celery, lupin, nuts, eggs, soya, fish, mustard, peanuts, sulphites.

Cooking instructions

Reheat in a 160C oven on a baking sheet for half an hour. Inspect and if bubbling vigorously around the sides take it out of the oven and check it is hot in the middle. I use a probe thermometer for this but the tip of a knife inserted for 10 seconds and then gingerly touched to your lips will tell you if it is ready. If not hot enough return to the oven for a further ten minutes or so.


Keep in the fridge and eat within use by date on lid. Once opened consume within 2 days.

Serves two people.