Nelly Robinson’s Classic Fish Pie

Recipe Information

Preparation time
30 mins
35 mins


Béchamel sauce

  • 40g Plain flour
  • 40g Butter
  • 200ml Milk
  • 100ml Fish stock
  • 350g Cheddar cheese
  • 1 Lemon
  • 1 Bunch dill
  • Salt and pepper


  • 250g Smoked Murray cod (or any smoked fish)
  • 200g Fresh salmon
  • 200g u6 prawns


  • 1kg Potatoes (desiree)
  • 30ml Milk
  • 40g Butter
  • Salt and pepper

Additional ingredients

  • 100g Peas
  • 300g Cheddar cheese
  • 1 Leek, sliced
  • 100g Parsley, chopped


  1. Pre heat the oven to 190c.
  2. In a large pot, melt the butter and slowly add flour to make a roux. Cook over a medium-low heat for 2-3 minutes.
  3. In a separate bowl, mix the milk and stock together and then slowly add to the roux and whisk quickly to get rid of any lumps. Continue whisking for a few minutes then add the cheese, zest of 2 lemons and chopped dill.
  4. Season with salt and pepper and cool once the cheese has fully melted.
  5. Dice the fish into 2cm cubes and de-vein the prawns (keep whole).
  6. Add the diced fish, roux mix, peas and sliced leeks to a large mixing bowl and mix gently ensuring the mix coats all ingredients. Add the mixture to a large baking dish and set aside.
  7. Next, peel and dice the potatoes and add to a in a pot to soft boil.
  8. Once soft, mash and add the butter, milk and salt (to taste).
  9. Now spread the mixture on top of the fish mix, level the potato with a pallet knife until smooth and make a pattern with a folk, on top of the mash add the greeted cheddar cheese and place in the oven for 15-20 mins till golden brown.
  10. Chop the parsley (very fine).
  11. Once the pie is cooked through and golden brown, finely shave the egg over the pie, add the chopped parsley and serve.