Creamy leek, potato, cheddar & chive fish pie

Use fresh fish to make this creamy, pastry-topped pie. The prawn, haddock and salmon filling and crumbly topping make this pie extremely moreish

  • Prep:5 mins
    Cook:1 hrs
    plus 30 mins chilling and 15 mins cooling
  • Serves 6
  • More effort

Nutrition per serving

  • kcal 964
  • fat 59g
  • saturates 33g
  • carbs 72g
  • sugars 0g
  • fibre 6g
  • protein 34g
  • salt 2.2g


  • 400g plain flour, plus extra for dusting
  • 1 tsp fine salt
  • ½ small bunch of thyme, leaves picked
  • ½ tbsp English mustard powder
  • 180g cold unsalted butter, cut into cubes
  • 2 large eggs, beaten
  • steamed greens, to serve
  • 1 potato (about 270g), chopped into 3cm chunks
  • 1 tbsp olive oil
  • 50g butter
  • 2 leeks, finely sliced
  • 3 tbsp plain flour
  • 400ml whole milk
  • 100ml double cream
  • 100g mature cheddar, grated
  • 3 tsp Dijon mustard
  • ¼ bunch of chives, finely chopped
  • 200g skinless salmon fillet, cut into chunks
  • 200g skinless smoked haddock fillet, cut into chunks
  • 100g raw king prawns, peeled


  1. Tip the flour, salt, thyme and mustard powder into a food processor and pulse briefly. Add the butter and pulse again to a fine breadcrumb texture. Add half the egg and 1 tbsp cold water and pulse until it comes together into a dough (you can add up to 1-2 tbsp more water if it’s dry). Tip the dough onto a work surface and knead briefly. Wrap and chill for 30 mins.

  2. To make the filling, cook the potato in a pan of boiling water for 8-10 mins. Drain and leave to steam-dry. Heat the oil and butter in a large frying pan over a medium heat, and fry the leeks for 5 mins. Stir in the flour and cook for 2 mins, then add the milk, a little at a time, stirring between each addition to combine. Add the cream, cheese and mustard, and cook for 1-2 mins more until the cheese has melted. Stir in the chives and season. Remove from the heat and leave to cool for 15 mins.

  3. Heat the oven to 220C/200C fan/ gas 8. Gently fold the salmon, potato, haddock and prawns into the creamy leek mixture, then spoon into a 27cm round pie dish. Roll the pastry out on a lightly floured surface to the thickness of a £1 coin. Drape the pastry over the pie, then trim the excess. Crimp the edges, then shape the off-cuts to decorate the top, if you like. Brush with the remaining egg, then bake in the centre of the oven for 35-40 mins until golden. Serve with steamed greens.

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