Ingredients:
- 1 lb (450 g) white fish fillets (e.g., cod, haddock)
- 1 lb (450 g) salmon fillet
- 6 oz (170 g) smoked haddock fillet
- 1 cup (240 ml) fish stock
- 1 cup (240 ml) heavy cream
- 3 tbsp (45 g) unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup (120 g) frozen peas
- 1 tsp fresh dill, chopped (or ½ tsp dried dill)
- 1 tsp fresh parsley, chopped (or ½ tsp dried parsley)
- Salt and pepper to taste
- 2 lb (900 g) potatoes (e.g., Maris Piper or Russet)
- 4 oz (110 g) unsalted butter for mash
- ½ cup (120 ml) milk for mash
- 9 oz (250 g) all-purpose flour
- 4 oz (110 g) chilled unsalted butter, cubed for pastry
- 1 large egg, beaten (for egg wash)
Instructions:
- Make the Filling: Poach the fish fillets in fish stock and cream until cooked through. Remove fish, flake into chunks; reserve the liquid. Sauté onion and garlic in butter until soft. Add reserved liquid, peas, herbs, and fish; mix gently.
- Prepare the Mashed Potatoes: Boil potatoes until fork-tender; drain and mash. Stir in butter and milk; season with salt.
- Make the Pastry: Combine flour and butter until crumbly; add cold water to form dough. Chill for 30 minutes.
- Assemble the Pie: Roll out half of the dough; line the baking dish. Add the fish filling, top with mashed potatoes, and roll out the remaining dough to cover. Trim, seal edges, and brush with beaten egg.
- Bake: Preheat oven to 400°F (200°C). Bake for 25–30 minutes or until golden brown.
- Serve: Let cool slightly before serving.