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.

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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.

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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.