The South West's best fish pie
by Dan Izzard
27 November 2017
We know you're always fishing for compliments! This fish pie is the ultimate dinner party talking point for all the right reasons.
We’ve teamed up with ethical grocer Farmdrop to create stunning dishes using delicious food – direct from small, local producers. This pie feeds eight people, and that’s no fisherman's tale.
Add all the following ingriedients to your Farmdrop shopping basket here
- 375g-500g fish pie mix
Sole of Discretion are a small scale collective fishing out of Plymouth harbour in boats no longer than 10 metres. Sole of Discretion believe that every fish has a value and they take all of the landings from the fishermen to avoid waste. These lovely big chunks of fish for your pie are caught by fishermen who are agreed a fair price in advance so everyone wins. All the fisheries Farmdrop works with have also been certified by the Marine Stewardship Council (MSC) , a mark to look out for in restaurants as well.
- 1kg potatoes
- 2 tbsp dill, chopped
- 2 tbsp chives, chopped
- 1 leek, peeled & chopped
An independent greengrocer in Clifton, the original 'Reg the Veg' was Reg Meek, who opened the shop back in the 1960s. Since then, it's passed into the hands of the Hagon family and is run by father and son team John and Tom. We tried calling them 'John and Tom the vegetables' but they weren't best pleased. Now we just call them 'Sir' and enjoy their nice leeks.
- 550ml milk
This lovely organic Guernsey milk has a high butterfat content and rich and creamy texture making it perfect for your fish pie. Berkeley Farm have been producing milk since way back in 1908. What they don't know about milk isn't worth knowing. Berkeley pasteurise the milk but do not homogenise it as they believe that impairs flavour. We agree.
- 2 carrots, peeled & chopped
Carrots to add a nice splash of colour to your pie. These are organic and pesticide free. No need to peel, just a quick wash will do the job!
- 4 tbsp salted butter
Longmans butter is churned in Somerset using milk from local herds. It recently won “The Best Butter in Show” at The Nantwich International Cheese Show. The highest of buttery honours. With a roster of ingredients that includes milk, salt and, actually that’s it! Get it in the mix.
- 2 tbsp plain flour
With some of the finest sluice gates we’ve ever seen, Shipton Mill as about as picturesque as it gets. They’ve been producing flour for hundreds of years, and are even in the process of converting the millwheel to produce electricity. Only a little flour for this recipe so you've got loads for next time.
- 100ml glass of white wine (optional)
A dash of Lyme Bay Shoreline to stay on theme and there’s a glass of that in there for you for all your cooking efforts.
Better again, grab a few bottles for your guests and use the exclusive CRUMBS20 code when checking out to save £20 when you spend £40 or more.
1. Preheat the oven to 200C/400F/gas mark 6. Peel and quarter the potatoes, pop in a saucepan and cover with cold salted water. Bring to the boil and cook for 10-15 minutes until soft.
2. Drain and mash the potatoes with 1 tbsp butter, a splash of milk and more salt and pepper.
3. Sweat the leek and carrots in 1 tbsp butter and a dash of plain oil for 4-5 minutes until the leeks begin to turn translucent.
4. Add the remaining tbsp of butter and sprinkle over the flour. Stir on a medium heat for 30 seconds to cook off the flour and form a paste.
5. Pour in a little milk (or the white wine, if using) and stir to loosen the paste. Continue to add the milk bit-by-bit, stirring constantly to ensure the sauce stays lump-free and glossy.
6. Once all the milk has been added, stir through the chopped herbs and a little salt and pepper.
7. Scatter the fish chunks in a large baking dish and pour over the sauce. Spoon the mash on top and spread evenly to cover all the fish. Dot the top with the remaining butter then use a fork to create a swirl pattern on top.
8. Bake in the oven for around 30-45 minutes, or until crisp and golden on top. Let stand for 10 minutes before you tuck in.
9. Chef's tip: For a wonderfully rich, golden topping, brush top of the mash with a whisked egg yolk before creating a swirling pattern with a fork. That’s no yolking matter.