Fish & chip pie

Hearty homemade pie meets a traditional British takeaway for a doubly satisfying family supper for those evenings when only comfort food will do

  • Prep:45 mins
    Cook:1 hrs 5 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 446
  • fat 17g
  • saturates 7g
  • carbs 40g
  • sugars 10g
  • fibre 6g
  • protein 30g
  • salt 0.6g


  • 3 eggs (at room temperature)
  • 50g butter, plus extra to serve
  • 2 tbsp rapeseed oil, plus a drizzle
  • 2 onions, chopped
  • 50g plain flour
  • 600ml milk
  • small bunch flat-leaf parsley
  • 6 small cornichons (about 2 tbsp), rinsed and finely chopped
  • 1 tbsp capers, rinsed and finely chopped
  • 1 lemon, zested and juiced
  • 800g floury potatoes, such as Maris Piper
  • 600g skinless and boneless haddock, cut into chunks
  • 1 tbsp malt vinegar
  • 200g frozen peas


  1. Boil the eggs for 7 mins, then plunge straight into cold water and set aside to cool.

  2. Melt the butter in a large saucepan and add the oil and onions. Cook for 5 mins or until soft. Stir in the flour for 1 min to make a paste, then add the milk bit by bit, stirring as you go, to make a smooth sauce the consistency of double cream. Add the parsley, cornichons, capers and lemon juice, and season to taste.

  3. Heat oven to 200C/180C fan/gas 6. Peel the potatoes, cut into chips, put in a pan of water. Bring to a simmer, cook for 2 mins, then drain – the potatoes should still hold their shape. Leave to steam-dry for 5 mins.

  4. Spread half the sauce over the base of a large shallow casserole dish (ours was 30cm). Scatter the fish on top, peel and quarter the eggs, and add these too. Top with the remaining sauce. In a bowl, toss the chips with the vinegar, a drizzle of oil and some seasoning. Scatter over the pie and bake for 40 mins until the potatoes are golden.

  5. Meanwhile, cook the peas in a pan of boiling water for 2-3 mins, then drain and mash lightly with a knob of butter and the lemon zest. Serve alongside the pie.

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