Bumpkin’s fish pie

  • serves 4
  • A little effort

Bumpkin is a group of four British brasseries across London serving classic dishes with locally-sourced, seasonal ingredients. We love the pepped-up fish pie with scallops and a touch of Pernod, and it's ready in just 30 minutes.



  • shallots 2, sliced
  • leek 1, sliced
  • garlic 2 cloves, sliced
  • white wine 300ml
  • peas 200g (optional)
  • double cream 150ml
  • pollack or firm white fish 150g, cut into chunks
  • smoked haddock 150g, cut into chunks
  • salmon 150g, cut into chunks
  • queen scallops or king prawns 150g
  • flat-leaf parsley chopped to make 1 tbsp
  • Pernod 1 tbsp
  • mashed potato 500g


  • Step 1

    Heat the oven to 180c/fan 160c/gas 4. Gently sweat the shallots and leek in a little butter until soft, add the garlic and cook for a couple of minutes. Add the wine, and reduce by ⅔. Add the peas (if using) and the cream and bring gently to a simmer. Add the fish, parsley and pernod and season.

  • Step 2

    Transfer to a pie dish, top with mashed potato, and make nice fork grooves across the surface. Bake for 20-30 minutes until golden and crisp.