Fishmonger's Pie Recipe

This hearty and delicious meal has been modified to make it a healthier version of the classic. It is a versatile recipe that can be made with any of your favorite fish and seafood. If you go with salmon try using a bit of fresh dill instead of the parsley.


2 lbs skinless white fish fillets 2 strips bacon 2 1/2 cups 2% fat milk 1 1/2 cups unsweetened cashew or almond milk 1 small onion, quartered 2 cloves 2 bay leafs 4 hard-boiled eggs 1/2 cup parsley leaves, chopped 1/4 cup grapeseed oil 4 tbsp butter 1/3 cup all purpose flour pinch freshly grated nutmeg 2 1/2 pounds white or red potatoes, peeled and cut into even-sized chunks 1/2 cup cheddar cheese, grated 1/2 tspn black pepper Salt


Place the potatoes in a medium pot and add enough water to completely cover them. Add about 1 tspn salt. Bring to a rapid boil then reduce heat to a medium boil for 20 minutes. Continue with the directions while your potatoes are boiling so they will be ready when needed.

Cook the bacon in a frying pan until just getting crisp. Remove the bacon to a plate to cool. Put the fish in the frying pan with the bacon grease and pour in the milk. Add the onion, bay leaves, and cloves. Bring the milk just to a barely bubbling boil. Reduce heat and simmer for 8 mins. Remove the fish onto a plate and strain the milk into a bowl to cool, discarding the cloves and bay leaves. Flake the fish into large pieces in a baking dish.

Peel the hard-boiled eggs, slice into quarters and arrange on top of the fish, then scatter over the chopped parsley. Chop the cooled bacon and scatter it over the top of the eggs.

Put the oil and 1 tbsp butter in a pan over medium heat until the butter has melted, stir in the flour and cook for 1 min. Remove from heat, pour in a little of the cooled milk that was used for poaching the fish, then stir until blended. Continue to add the milk gradually, mixing well until you have a smooth sauce. Return to heat, bring to a boil and cook for 5 mins, stirring continually, until it coats the back of a spoon. Remove from the heat, season with salt, pepper and nutmeg, then pour over the fish.

If your potatoes have been boiling for 20 minutes they should be done. If you can easily pierce them with a fork they are ready. Drain, season with salt and pepper to taste and mash with the remaining butter and the cashew milk.

Heat oven to 400 F. Use the mashed potatoes to top the pie, starting at the edge of the dish and working your way in – push the mash right to the edges to seal. Fluff the top with a fork, sprinkle with cheese, then bake for 30 mins. Make up to a day ahead, chill, then bake for 40 mins.

Recipe adapted from BBC Good Food.