Seafish Pie

This recipe won fourth prize for Judy Morris in the 2011 Melplash Show fish pie competition run by the Riverside Restaurant.

Ingredients for 8 people

  • 1.5 lbs smoked haddock loin
  • 4 oz smoked mackerel fillets
  • 5 carrots [shaved]
  • 4 large potatoes cooked
  • 1 pint milk
  • 1 bay leaf
  • 4 oz butter
  • Chilli sauce – few drops
  • A little flour
  • 2 hardboiled eggs
  • 3 tablespoons chopped parsley & dill
  • Salt & pepper


Arrange fish in a baking tin with half the milk, bay leaf and butter. Cook in oven for 15 mins. Flake the fish saving the liquid

Make a sauce out of the liquid by stirring in the flour, add the remaining ingredients and taste test.

Put the fish mix into a ovenproof dish

Mash the cooked potatoes and pile on top of the fish mixture

Bake in the over for 30 mins at 200°C

Decorate with fresh herbs and serve.