Luxury Fish Pie Mix Recipe

Prep: 30 mins - Cooking: 25 mins

Serves: 2

This comforting Fish Pie for Two is a beautifully balanced dish made for sharing. Tender pieces of luxury fish are gently poached in milk with bay and shallot, then folded into a rich, silky white sauce with garden peas, parsley and spring onion. The pie is finished with a smooth, buttery mashed potato topping enriched with Lincolnshire Poacher cheese and a vibrant chive and spinach oil, then baked until golden and bubbling. Perfect for a cosy supper, this elegant take on a British classic delivers depth of flavour without fuss — simple, indulgent and unmistakably Alfred Enderby.

Mix Ingredients (Serves 2)

• 500g Alfred Enderby Luxury Fish Pie Mix
• ½ shallot
• 1 bay leaf
• 75ml milk

Pie Topping Ingredients

• 400–500g King Edward potatoes
• 25g butter
• 100g Lincolnshire Poacher cheese, grated
• 15ml rapeseed oil, or homemade chive & spinach oil

White Sauce Ingredients

• 15g butter
• 15g plain flour
• 2 tsp flat or curly leaf parsley, roughly chopped
• 1 spring onion, finely sliced
• 25g frozen garden peas
• Salt & pepper to season
• Worcestershire sauce, to taste

Steps To Make the Chive & Spinach Oil

1. Bring a pan of water to the boil and prepare a bowl of iced water.
2. Place 15g baby leaf spinach and 5g chopped chives into a sieve and blanch in the boiling water for 20 seconds.
3. Transfer immediately to the ice water to stop the cooking.
4. Drain well, then squeeze dry using a clean tea towel.
5. Blend to a fine pulp, gradually adding the rapeseed oil until smooth and vibrant green.
6. Season lightly with salt and pepper and set aside.

Method

• Peel and chop the potatoes. Place in a saucepan, cover with cold water and add a pinch of salt. Bring to the boil, then simmer for 20–25 minutes until tender.
• Meanwhile, place the fish pie mix, shallot, bay leaf and milk into a separate pan.
• Bring gently to the boil, cover with a lid and simmer on a low heat for 3 minutes.
• Drain through a sieve, reserving the infused milk. Set the fish aside to cool slightly.
• Flake the fish into a small ovenproof dish suitable for two portions.
• Drain the potatoes and mash with the butter until smooth.
• Stir in half of the grated cheese, then gently fold through the chive & spinach oil to create a smooth, pale green mash.

Steps To Make the White Sauce

1. Melt the butter in a saucepan over a low heat.
2. Add the flour and stir to form a smooth paste.
3. Gradually whisk in the reserved milk, a little at a time, until the sauce is thick and smooth.
4. Season with salt, pepper and a dash of Worcestershire sauce.
5. Stir through the parsley, spring onion and peas.

Steps To Cook

1. Pour the white sauce evenly over the flaked fish in the dish.
2. Spoon or pipe the mashed potato neatly over the top, creating soft swirls.
3. Sprinkle over the remaining grated cheese.
4. Preheat the oven to 180°C.
5. Place the pie dish into a deep baking tray and carefully pour hot water into the tray so it comes halfway up the sides of the dish.
6. Bake for 25 minutes, until the top is lightly golden and the filling is bubbling.

Enjoy your delicious Fish Pie for two.