Chef Nelly Robinson’s classic fish pie

Name: Chef Nelly Robinson’s classic fish pie
Cook time: 1 h
Yield: 4-6
Cuisine: British
Ingredients: 40g butter; 40g plain flour; 200ml milk; 100ml fish stock; 350g cheddar cheese; zest of 1 lemon; 1 bunch dill, roughly chopped; salt and pepper

Nelly Robinson

April 5, 2023

Time:30 mins - 1 hourServes:4-6

Chef Nelly Robinson of Sydney’s Nel restaurant shares his Lancashire-style fish pie that’s a favourite of his father (and grandfather).

Ingredients

Bechamel

40g butter
40g plain flour
200ml milk
100ml fish stock
350g cheddar cheese
zest of 1 lemon
1 bunch dill, roughly chopped
salt and pepper

Fish

450g smoked fish (I used mackerel and kingfish)
400g fresh salmon
6 x extra-large raw prawns

Mash

1kg desiree potatoes
40g butter
30ml milk
salt and pepper
100g peas (fresh or frozen, I prefer fresh)
300g cheddar cheese, grated
1 leek, split lengthways and sliced into half moons
100g parsley, chopped

Method

Step 1
Preheat the oven to 190C fan-forced (210C conventional).
Step 2
In a large pot, melt the butter and slowly whisk in the flour to make a roux. Cook over a medium-low heat for 2-3 minutes.
Step 3
In a separate bowl, mix the milk and stock together and then slowly add to the roux, whisking quickly to get rid of any lumps. Continue whisking for a few minutes then add the cheese, lemon zest, a squeeze of lemon juice and the dill. Season with salt and pepper, and once the cheese has melted, set aside to cool.
Step 4
Dice the fish into 2cm cubes, and de-vein the prawns (keep whole).
Step 5
Add the diced fish, bechamel, peas and leeks to a large mixing bowl and gently combine, ensuring the sauce coats all the ingredients. Transfer the mixture to a large baking dish and set aside.
Step 6
Next, peel and dice the potatoes and add to a pot of boiling water. Once soft, drain the potatoes, return to the pot and mash together with the butter, milk and salt (to taste).
Step 7
Spread the mash on top of the fish mix, level the potato with a pallet knife until smooth and make a pattern with a folk. Sprinkle with the cheese and place in the oven for 15-20 minutes, until golden brown.
Step 8
Meanwhile, very finely chop the parsley. Once the pie is cooked through and golden brown, add the chopped parsley and serve.