Project Description

North Shields Fish Pie


  • 250g cod fillet cut into
  • 25g pieces
  • 200g salmon fillet cut into 25g pieces
  • 200g smoked haddock, diced
  • 4 large scallops, halved
  • 20 cooked mussels
  • 4 langoustine tails
  • 20g shrimps
  • 2 tbsp chives, chopped
  • For the white sauce:
  • 45g unsalted butter
  • 55g plain flour
  • 700ml milk
  • 1 bay leaf
  • 2 cloves
  • 1 tsp salt
  • pinch black pepper
  • To finish the sauce:
  • 30g unsalted butter
  • 200g onion, finely diced
  • 100g carrot, finely diced
  • 100g celery, finely diced
  • 100ml white wine
  • 100ml double cream
  • For the mashed potato:
  • 800g potatoes, peeled and diced
  • 150g unsalted butter
  • 2tbsp salt
  • 100g warm milk
  • freshly grated nutmeg, to taste
  • 3 egg yolks
  • For the topping:
  • 40g gruyère cheese, grated
  • 20g parmesan, grated
  • 2 tbsp chives, chopped
  • 4 langoustine heads

North Shields Fish Pie


  1. For the white sauce, melt the butter in a pan over a low heat, add flour and cook for 5 mins, stirring. Meanwhile, place the milk in a pan with the bay leaf and cloves and bring to just below the boil. Pour the milk into the flour mix a little at a time, stirring continually, season and cook out for 5 mins.
  2. To finish the sauce, melt the butter in a pan and add all the vegetables. Cook for 5 mins without colouring, add wine and reduce by two thirds. Add the white sauce and cream and simmer for 2 mins, stirring continually. Remove from heat.
  3. For the mashed potato, cook the potatoes in simmering water until cooked, drain thoroughly and mash, adding the butter, ½tsp salt and the warm milk. Once smooth, remove from heat, add nutmeg and egg yolks. Put mash into a piping bag fitted with a star nozzle.
  4. To finish, add the fish to the hot sauce, cook lightly for 30 secs, then add mussels, shrimps and chives. Divide between 4 pie dishes and pipe with potato. Sprinkle with grated cheeses, put a langoustine head in the middle of each pie and bake at 180C/Gas 4 for 15 mins until golden, then sprinkle with chives and serve.
  5. Tip: If you can’t get scallops or langoustines, use monkfish and king prawns instead.