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Fish pie recipe for National Fishing Month

Fish Pie Recipe

Fish Pie Recipe

Just in time for National Fishing Month, Head Chef Colin Fleming has shared his recipe for The Printing Press’ fish pie. Colin has added a few extra ingredients to the classic combination of fish, béchamel sauce and mash to make your catch of the day shine on the plate – it’s the perfect excuse to go fishing!

The Printing Press fish pie

Serves 4


Fish pie filling
300g smoked haddock
300g coley fillet
300g salmon fillet
750ml full fat milk
50g unsalted butter
50g plain flour
Squeeze of lemon juice
¼ bunch parsley, finely chopped
½ bunch dill, finely chopped
1tsp hot English mustard
Few drops of Worcestershire sauce
10ml anchovy essence (or 2 anchovies, finely chopped)
50g capers
2 hardboiled eggs, diced

Cheesy mash topping
1kg floury potatoes, such as King Edwards or Maris Piper
30g cheddar cheese, grated
50g butter
25ml double cream or full fat milk


1.    Poach the smoked haddock in the milk for six to eight minutes depending on the thickness of the fish; remove from the pan and leave to cool.
2.    Next, repeat this process in the same pan of milk with the coley and salmon.
3.    To make the mash, peel the potatoes and cut into large chunks. Place the potatoes in a large pan of salted boiling water and cook for 15-20 minutes or until tender. Drain, then mash until smooth (for best results, use a potato ricer) and mix in the butter and milk until combined. Add the grated cheddar and season to taste.
4.    In a separate pan, make a roux with the butter and flour – melt the butter over a low heat, and whisk in the flour until combined. Pass the infused milk through a fine sieve and gradually add to the roux. Whisk continuously until you have a béchamel sauce (do not add all the milk at once, otherwise you will end up with lumps of flour in the sauce) –it should be thick enough to coat the back of a spoon.
5.    Remove the pan from the heat and add the mustard, Worcestershire sauce, anchovy essence and lemon juice, seasoning to taste. When the sauce has cooled, add the dill, parsley and capers.
6.    Preheat a fan oven to 180C.
7.    Flake the fish into large chunks and lightly mix with the boiled eggs and béchamel sauce, seasoning to taste. Add to a baking dish (enough for four portions or use four individual size dishes) and top with the cheesy mash. Bake for 20 minutes and finish under the grill to glaze.