Taste the World: Classic Fish Pie

Experience what the world has to offer with a recipe from acclaimed Chef Nelly Robinson. As part of our Taste Dining at Home series, in partnership with Taste Festivals, we’ve invited globally renowned chefs to create recipes to help you make the most out of every day at home.

To follow along with Chef Nelly as he makes the full recipe, watch the video below. And to find Chef Julian’s Failed Fig Cheesecake recipe also featured in this video, click here.

chef nelly robinson
classic fish pie in pan
chef julian cincotta and chef nelly robinson

Classic Fish Pie

By Chef Nelly Robinson

What You’ll Need (Serves 4)

For the béchamel sauce:
40 g plain flour
40 g butter
200 ml milk
100 ml fish stock
350 g cheddar cheese
1 lemon
1 bunch dill
Salt and pepper

For the fish:
250 g smoked Murray cod (or any smoked fish)
200 g fresh salmon
200 g U6 prawns

For the mash:
1 kg potato
30 ml milk
40 g butter
Salt and pepper

100 g peas
300 g cheddar cheese
1 bunch leeks, sliced
100 g parsley, chopped

How to Prepare It

Preheat oven to 375° F.

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.

In a separate bowl, mix the milk and stock together. 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. Season with salt and pepper and cool once the cheese has fully melted.

Dice the fish into 2 cm cubes and devein the prawns, keeping them whole.

Add the diced fish, roux mix, peas and sliced leeks to a large mixing bowl. Mix gently, ensuring the mix coats all ingredients. Add the mixture to a large baking dish and set aside.

Next, peel and dice the potatoes and add to pot to soft boil.

Once soft, mash and add the butter, milk and salt to taste.

Spread the mixture on top of the fish mix, level the potato with a pallet knife until smooth and make a pattern with a fork. On top of the mash, add the grated cheddar cheese and place in the oven for 15-20 minutes, until golden brown.

Chop the parsley very fine.

Once the pie is cooked through and golden brown, finely shave the egg over the pie. Add the chopped parsley and serve.