Bumpkin’s fish pie

Name: Bumpkin’s fish pie
Total time: 30 min
Yield: Serves 4
Ingredients: 2 shallots sliced; 1 leek sliced; 2 cloves garlic sliced; 300ml white wine; 200g (optional) peas; 150ml double cream; 150g pollack or firm white fish cut into chunks; 150g smoked haddock cut into chunks; 150g salmon cut into chunks; 150g queen scallops or king prawns; chopped to make 1 tbsp flat-leaf parsley; 1 tbsp Pernod; 500g mashed potato

Published: March 25, 2015 at 4:07 PM

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Serves 4

A little effort

Total time: 30 mins

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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.

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Alternatives

Complete the dish

Try Bumpkin's fish pie then also check out our classic fish pie, healthy fish pie and fish pie lasagne.

Ingredients

2 shallots

sliced
1 leek

sliced
2 cloves garlic

sliced
300ml white wine
200g (optional) peas
150ml double cream
150g pollack or firm white fish

cut into chunks
150g smoked haddock

cut into chunks
150g salmon

cut into chunks
150g queen scallops or king prawns
chopped to make 1 tbsp flat-leaf parsley
1 tbsp Pernod
500g mashed potato

Method

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.

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