Skip to content
Subscribe
Facebook
X-twitter
Search
£
0.00
0
Basket
The best places to eat, stay, shop and visit in the South West
Mains
Falmouth fish pie recipe
Nick Hodges shares his granny's fish pie recipe
Fish pie recipes are passed down the generations in Cornish seafaring families to help make the most of the fishermen’s haul. And at
The Greenbank Hotel
in Falmouth, executive chef Nick Hodges serves his own granny’s fish pie to guests
www.greenbank-hotel.co.uk
Serves
4
Oven temp
180°c / gas 4
You will need
Butter
125g
Leek
1, finely chopped
Flour
1 tbsp
Milk
550ml
White fish
500g, diced
Salmon
200g, diced
Parsley
30g, chopped
Eggs
4, boiled, peeled and quartered
For the topping
Potatoes
2 kg, peeled and diced
Milk
to taste
Butter
to taste
Cheddar cheese
to top, grated
Method
Preheat the oven to 180°c / gas 4.
For the filling:
melt the butter in a pan, add the leek and sweat off the excess liquid.
Gradually add the flour to the mixture, until it binds with the butter. Slowly add the milk so the mixture becomes liquid.
Remaining on the heat, hand whisk the liquid until the flour has been completely cooked out. Add the diced fish and take off the heat.
Once cooled, add the parsley and eggs then season with salt and pepper. Fill half of the pie dish with this mixture.
For the topping:
put the potatoes in a pot of boiling water and boil until soft.
Mash the potatoes with milk and butter until smooth. Pipe on top of the pie filling and top with grated cheese.
Bake in the oven for 45 minutes or until the mash turns golden brown.
You will need
Butter
125g
Leek
1, finely chopped
Flour
1 tbsp
Milk
550ml
White fish
500g, diced
Salmon
200g, diced
Parsley
30g, chopped
Eggs
4, boiled, peeled and quartered
For the topping
Potatoes
2 kg, peeled and diced
Milk
to taste
Butter
to taste
Cheddar cheese
to top, grated
Method
Preheat the oven to 180°c / gas 4.
For the filling:
melt the butter in a pan, add the leek and sweat off the excess liquid.
Gradually add the flour to the mixture, until it binds with the butter. Slowly add the milk so the mixture becomes liquid.
Remaining on the heat, hand whisk the liquid until the flour has been completely cooked out. Add the diced fish and take off the heat.
Once cooled, add the parsley and eggs then season with salt and pepper. Fill half of the pie dish with this mixture.
For the topping:
put the potatoes in a pot of boiling water and boil until soft.
Mash the potatoes with milk and butter until smooth. Pipe on top of the pie filling and top with grated cheese.
Bake in the oven for 45 minutes or until the mash turns golden brown.
Salmon
Nick Hodges
You may also like
Mains
,
Starters
Lemon sole goujons with parmesan breadcrumbs
Mains
Turkey meatball broth
Mains
Slow braised beef cheeks
Barbecue
,
Mains
Newlyn octopus with roasted tomatoes
Mains
Crab, lemon and clotted cream ravioli with herb butter
Mains
Cornish hake steak in rich tomato sauce
Mains
Pan-roasted venison with pumpkin puree, blackberry sauce and cavolo nero
Mains
Prawn risotto with seared scallops
Mains
Venison casserole with thyme dumplings
Mains
,
Starters
Cullen skink
Mains
Venison faggot
Mains
Lamb rump with rosemary and redcurrant jus
Mains
Slow cooked beef ragu with pappardelle
Mains
,
Mezze
,
Sides
Moroccan citrus salad
Mains
,
Starters
Hot-smoked trout pâté with sweet pickles
Mains
Baked chicken thighs with cider, mustard and clotted cream
Mains
,
Starters
Pumpkin and sage soup
Mains
Pan-roasted red gurnard with white wine velouté
Most popular recipes
Mains
Classic pan fried lamb’s liver
Baking
Plum pudding
Mains
Rick Stein’s fish and chips
Baking
Cinnamon buns
Baking
Devon cutrounds
Desserts
Lemon and lime posset
Food Lifestyle Awards 2025
Travel guides
News
Features
Reviews
Shop
Recipes
Interviews
Competitions
Newsletter
About Food Lifestyle
Food Lifestyle Awards 2025
Travel guides
News
Features
Reviews
Shop
Recipes
Interviews
Competitions
Newsletter
About Food Lifestyle
Food Lifestyle Awards 2025
Travel guides
News
Features
Reviews
Shop
Recipes
Interviews
Competitions
Newsletter
About Food Lifestyle
Food Lifestyle Awards 2025
Travel guides
News
Features
Reviews
Shop
Recipes
Interviews
Competitions
Newsletter
About Food Lifestyle
Facebook
X-twitter
Butter
125g
Leek
1, finely chopped
Flour
1 tbsp
Milk
550ml
White fish
500g, diced
Salmon
200g, diced
Parsley
30g, chopped
Eggs
4, boiled, peeled and quartered
For the topping
Potatoes
2 kg, peeled and diced
Milk
to taste
Butter
to taste
Cheddar cheese
to top, grated
Preheat the oven to 180°c / gas 4.
For the filling:
melt the butter in a pan, add the leek and sweat off the excess liquid.
Gradually add the flour to the mixture, until it binds with the butter. Slowly add the milk so the mixture becomes liquid.
Remaining on the heat, hand whisk the liquid until the flour has been completely cooked out. Add the diced fish and take off the heat.
Once cooled, add the parsley and eggs then season with salt and pepper. Fill half of the pie dish with this mixture.
For the topping:
put the potatoes in a pot of boiling water and boil until soft.
Mash the potatoes with milk and butter until smooth. Pipe on top of the pie filling and top with grated cheese.
Bake in the oven for 45 minutes or until the mash turns golden brown.