Entree: Guernsey – Guernsey Fish Pie (Baked creamy white fish and smoked fish in a parsley sauce topped with mashed potato)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 25 min

Cook 55 min

Additional 5 min

Total 1 hr 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (450 g) potatoes, peeled and cut for mashing
- 4 tbsp (56 g) butter, divided
- 1/2 cup (120 ml) milk, warmed
- 1/4 cup (60 ml) double cream or heavy cream
- 1 lb (450 g) white fish fillets such as cod or haddock, skinless, cut into large pieces
- 6 oz (170 g) smoked haddock or smoked fish, flaked
- 1 small onion, finely chopped
- 1 leek, white part only, thinly sliced (about 1 cup (90 g))
- 2 tbsp (28 g) unsalted butter for sauce
- 2 tbsp (16 g) all-purpose flour
- 1/2 cup (120 ml) milk for sauce
- 1/2 cup (120 ml) fish stock or water
- 1 tsp (5 g) Dijon mustard
- 2 tbsp (8 g) chopped fresh parsley
- 2 hard-boiled eggs, quartered (about 3 1/2 oz (100 g) total) optional
- 1/2 cup (50 g) grated mature cheddar cheese (optional)
- Salt and freshly ground black pepper to taste

Show original ingredient measurements

- 1 lb (450 g) potatoes, peeled and cut for mashing
- 4 tbsp (56 g) butter, divided
- 1/2 cup (120 ml) milk, warmed
- 1/4 cup (60 ml) double cream or heavy cream
- 1 lb (450 g) white fish fillets such as cod or haddock, skinless, cut into large pieces
- 6 oz (170 g) smoked haddock or smoked fish, flaked
- 1 small onion, finely chopped
- 1 leek, white part only, thinly sliced (about 1 cup / 90 g)
- 2 tbsp (28 g) unsalted butter for sauce
- 2 tbsp (16 g) all-purpose flour
- 1/2 cup (120 ml) milk for sauce
- 1/2 cup (120 ml) fish stock or water
- 1 tsp (5 g) Dijon mustard
- 2 tbsp (8 g) chopped fresh parsley
- 2 hard-boiled eggs, quartered (about 100 g total) optional
- 1/2 cup (50 g) grated mature cheddar cheese (optional)
- Salt and freshly ground black pepper to taste

Instructions

1. Preheat oven to 400°F (200°C). Boil potatoes in salted water until tender, drain, then mash with 2 tbsp (28 g) butter and 1/2 cup (120 ml) warmed milk until smooth; season and set aside.
2. Gently poach the white fish and smoked haddock in 1/2 cup (120 ml) milk with a bay leaf (optional) over low heat for 5–7 minutes until just cooked; remove fish and reserve poaching milk.
3. In a skillet, melt 2 tbsp (28 g) butter and sauté onion and leek until soft but not browned, about 5 minutes.
4. Stir in 2 tbsp (16 g) flour and cook 1 minute, then gradually whisk in 1/2 cup (120 ml) fish stock and 1/4 cup (60 ml) reserved poaching milk and 1/4 cup (60 ml) double cream until a smooth sauce forms. Add Dijon mustard, parsley, and season with salt and pepper.
5. Break the poached fish into large flakes and fold gently into the sauce, adding quartered hard-boiled eggs if using. Spoon the mixture into a buttered 9x9 inch (23x23 cm) or similar ovenproof dish.
6. Top evenly with the mashed potato, rough up the surface with a fork, and sprinkle with grated cheddar if desired.
7. Bake 20–25 minutes until the top is golden and the filling is bubbling. Let rest 5 minutes before serving.